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KAJJIKAYA

September 30, 2010 7:11 am 0 comments
KajjiKaya

KajjiKaya

Though Andhra cuisine is reputed for its fiery hot chillis and spicy food, it also has a wide range of some popular traditional sweets, for the sweet-toothed, like borellu, arisellu, bobattu, sunni undalu, boondi laddo, jangiri etc. One such sweet is the Kajjikaya, a traditional Andhra sweet that is prepared by rolling out small balls of maida dough into thin puris and filled with a mixture of dry coconut, sugar, semolina and cardamom powder and deep fried.

Kajjikaya has a light, crisp exterior and as you bite into this crescent shaped sweet, its crunchy texture with the subtle sweet flavor of dried coconut and sugar laced with a tinge of cardamom, stretches into every bite, leaving you very satisfied and craving for more. The sweetness of the kajjikaya is subtle that you can easily have 2 to 3 kajjikayalu without feeling heavy.

Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert. Kajjikaya is similar to the popular Maharastrian sweet ‘Karanji’ which is prepared using mawa (khoya /thickened milk) instead of semolina. Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

On the occasion of Diwali people all over the country prepare best dishes at their home. There are so many varieties of Diwali dishes that is difficult to decide what to make and what not! However, the salty and yummy Dahi-bhalle and the sweet and scrumptious Karanji are the two special dishes that do not have a substitute on Diwali. Karanji, also known as Gujiya and pirikiya is a dish that is famous all over the country especially in north India. Though preparation of Karanji requires little time and effort, the taste is worth all the patience.

Recipe: KajjiKaya

Summary: KajjiKaya Recipe made easy, learn how to make KajjiKaya Recipes at home.

Ingredients

  • pinch – pinch – cardomon
  • 10 – number – cashewnuts
  • 1 – tbsp – ghee
  • 1 – cup – grated coconut fresh or dry
  • 1/2 – cup – koya
  • 1 – cup – maida
  • 0 – to fry – oil
  • 10 – number – raisens
  • 1 – cup – sooji
  • 1 – cup – sugar
  • 0 – as needed – water

Instructions

  1. In a bowl add maida,ghee mix well then add little water and make a dough.
  2. Take a pan add ghee,cashewnuts,raisens saute them and then add Sooji roast for some then add coconut grated roast till it changes colour to slight golden brown,then add koya,sugar,cardomon powder mix well and keep it a side.
  3. Now take the dough make a small thin puris stuf the mixture and spread water at the edges and press the edges and make as shape at the edges make all and keep it a side.
  4. Now take a pan add oil to fry deep fry these stuffed kajjikaya and remove when it is slight golden brown colour.

Cooking time (duration): 25

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: snack

My rating: 4 stars:  ★★★★☆ 1 review(s)

It’s always best to make the kajjikayalu in batches. Roll out, stuff and deep fry 3-4 kajjikayalu at a time (batch-wise). While preparing the next batch of kajjikayalu, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the dough covered through out the preparation process. Sugar can be replaced with jaggery. Kajjikaayalu moulds (available in the market) can be used to shape the kajjikayalu after rolling out the puri.

One of the variations for the filling is it to use khus-khus or poppy seeds in place of sooji, roast the khus khus and use. Another variation is to use powdered putnala pappu (roasted chick peas) in place of sooji along with dry coconut and sugar/jaggery. In place of grated dry coconut, roasted and powdered sesame seeds or kova can be used with a blend of cashewnuts,walnuts and almonds. I’ve always loved this dish because the salty covering blends with the sweet stuffing in your mouth to give a lovely taste. Try out and enjoy the taste.

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