Kajjikayalu are traditional sweets very popular in Andhra, which have a crispy exterior filled with the subtle flavours of dried coconut, roasted semolina, nuts and sugar laced with a tinge of cardamom.
Prep Time40 minutesmins
Cook Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Dessert / Festival Recipe, Festival sweets and desserts
Cuisine: Indian, Indian (Andhra)
Keyword: kajjikayalu, Gujiya, Karanji
Servings: 20
Author: Padma Veeranki
Ingredients
For the dough:
2CupsAll Purpose FlourMaida
1inchcube butter
A pinch of salt
Required water to knead the dough
¼tspbaking powderOnly for baked version
For Sugar Filling:
1CupSemolinadry roasted till fragrant
1 to 1 ½CupDesiccated Coconut
1 to 1 ½CupSugar
1CupRoasted ChickpeasPutnala pappu or (Pottu kadalai), grind to a coarse powder
2tbspPoppy Seedsdry roasted
1tspCardamom powder
½CupCashews Chopped
¼CupRaisins
For jaggery filling:
1 to 1½CupJaggery Replaces sugar
Rest of the ingredients same as for sugar filling
Other Ingredients:
Required oil for deep frying
Instructions
For the dough:
Mix flour with a pinch of salt, butter and enough water to make a pliable dough. The dough shouldn’t be too soft. Set aside covered for half an hour. Note: No baking powder is required for the deep fried version.
In the mean time prepare the filling.
For the filling:
In case of jaggery filling replace sugar with 1 to 1½ cup jiggery or combine both sugar and jiggery in the ratio 1:1.
Preparing kajjikayalu:
Divide the dough set aside and shape into small balls.
Roll each ball with the rolling pin into a thin circular poori.
Spread a tablespoon of the filling on one half of the rolled out dough.
Wet your finger with water and run it along the circumference of the spread out dough.
Fold over to the opposite end, enclosing the stuffing to form a semi-circle. Press the ends firmly so that the filling doesn’t come out during the deep-frying process and twist the edges around the kajjikaya.
Deep-frying method:
Heat enough oil in a wide pan over medium low heat to deep fry kajjikayalu.
Drop 3-4 kajjikayalu into the oil slowly and deep-fry them till golden brown, turning them carefully to the other side so that it cooks on all sides.
Remove and cool them.
Repeat process till all the kajjikayalu are completely done frying.
Baking method:
Include ¼ teaspoon of baking powder while kneading the dough in case of baking.
The filling and rest of the process remains the same. I adopted another version to close the kajjikayalu to ensure even cooking.
Preheat oven and bake kajjikayalu at 200 degree Celsius for 15 to 18 minutes turning sides half way through.
Once they are cooled down, store in an airtight container. Kajjikayalu can be stored for 3-4 weeks, though nothing can beat the taste when had them fresh.
Recipe Video
Notes
Ensure to fry over medium low heat, turning them over a few times, till the bubbles in the oil subside completely. This way the kajjikayalu become crisp.
If you fry them on high heat, they will become soft like pooris. So frying them is time taking and you need to be patient. Each lot of frying will take around 10 to 12 minutes.
Adjust sugar or jaggery to suit your taste.
It is better to roll out and prepare a few kajjikayalu before starting to fry the first lot.
Give some time for the kajjikayalu to dry out after rolling and before frying them. This way they are firm while adding into the oil and get a crisp texture.
Kajjikaayalu moulds (available in the market) can be used to shape the kajjikayalu after rolling out dough.
You can also include roasted and powdered sesame seeds or khoya can be used with a blend of cashews, walnuts and almonds.
The best part of the recipe is you have total control over the filling to include and exclude any ingredient.