Main ingredients: maida/ semolina/suji rawa and dry/coconut.

Preparation: 45 minutes   and cook time: 30 minutes (approx).

To make: 35- 40.

KAJJIKAYALU

KAJJIKAYALU

INGREDIENTS:

  1. 500 gms maida/ plain flour.
  2. 1 big pinch Salt.
  3. 3 tbsp ghee.
  4. Water- as needed.
  5. Oil-for deep fry.

TO FILLING:

  1. 1 cup suji rawa./ semolina/ Bombay rawa.
  2. ¾ cup grated dry coconut.
  3. 1 cup sugar.
  4. ½ tsp cardamom pwd/ elaichi pwd / yaluka pwd.
  5. A few cashew nuts (broken).
  6. A few raisins.
  7. A few roasted and peeled ground nuts.

PREPARATION:

KAJJIKAYALU PREPARATION

KAJJIKAYALU PREPARATION

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Kajjikayalu Preparation

Kajjikayalu Preparation

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  1. In a wide bowl, mix the maida with ghee and salt by adding little amount of water to make a tight dough.
  2. Cover with damp cloth and keep aside.
  3. Mean while, in a frying pan, roast the cashew nuts with little ghee and drain to a plate.
  4. Roast the grated dry coconut in the same pan for a few minutes and drain.
  5. Roast the semolina in the same frying pan for a few minutes.
  6.  Now, in a wide mixing bowl, place the roasted semolina/suji rawa, dry coconut, cashew nuts, raisins, ground nuts, sugar and cardamom pwd and mix very well. Keep aside.
  7. Now take the dough and make small lemon sized balls. Roll each ball into small thin puris with rolling pin.
  8. Place 1 tbsp stuffing  on one half, fold the other half over  the stuffing and twist the edges together firmly in a design using your hand. (as shown In the picture).
  9. Heat oil in a frying pan. Deep fry the kajjikayalu on medium flame till golden brown.
  10. Drain on an absorbent paper.

    KAJJIKAYALU

    KAJJIKAYALU

Once cool, store in an air tight container.

SABITHA..

 

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