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.
Summary: KajjiKaya Recipe made easy, learn how to make KajjiKaya Recipes at home.
- 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
- In a bowl add maida,ghee mix well then add little water and make a dough.
- 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.
- 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.
- 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