Kajjikayalu recipe

(Andhra sweet recipe)

Kajjikayalu ingredients:

• 1/4 kg all purpose flour
• 2 tbsp ghee
• salt to taste
• water to knead the dough
• oil for deep frying

Filling ingredients:

• 1/2 cup sooji (rave)
• 1/4 cup dry coconut grating
• 1/2 cup sugar or to taste
• 2 tbsp cashewnut pieces
• a pinch of cardamom powder 

Kajjikayalu preparation:

• Mix all purpose flour, salt, ghee and enough water to make smooth dough and close with a lid for 30 mins.
• Heat a pan and dry roast the sooji for 5-7 mins and remove from flame and keep aside.
• In the same pan add dry coconut grating and dry roast for 5 mins.
• Allow them to cool for sometime.
• Now mix the roasted sooji, roasted dry coconut, cashewnut pieces and cardamom powder with sugar.
• Now divide the dough into medium size lemon sized balls.
• Roll them into thin poori and put 1 tbsp of filling on one side of the poori.
• Fold over to the opposite end and enclosing the filling.
• Press the ends together firmly so that the filling doesn't come out during deep frying.

• Repeate the same for remaining dough and filling.
• Heat a deep pan with oil.
• Add at a time 3 or 4 kajjikayalu and deep fry on both sides till they turn into golden brown colour.
• Remove and drain the oil completely and allow them to cool.
• Kajjikayalu is ready and store in an air tight container.
• This can be fresh for 3 weeks in an air tight container.

prep time: 30-40 mins

cooking time: 10-15mins

serves: not applicable