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KAJJIKAYA

Every thing about KAJJIKAYA | Vahrehvah :

KajjiKaya

Kajjikaya is a traditional Andhra sweet recipe made in many Indian homes, it is prepared mainly during festivals. Kajjikaya is prepared by rolling out small balls of Maida dough into thin puris and usually filled with a mixture of Dry coconut, Sugar and Cardamom powder and deep fried. In place of dry coconut, roasted and powdered sesame seeds or kova can be used with a blend of cashewnuts, walnuts and almonds.

India has an array of delicious, finger licking and yummy Indian sweets. Indian desserts are often called Mithai in Hindi. The basics of the desserts differ from place to place. As India is abundant with its traditions, culture and customs, there exists a lots of celebrations lined up.. Desserts are mainly prepared to a celebration, special occasions and events; not simply they increase elegance to celebrations but additionally imbibe sweetness of oneness in India. Most of the sweet dishes can be found all year around regardless of any special occasion and season.

The findings, published in the Researchers and Social Psychology, show that people who are fond of sweets are more likely to be friendly and compassionate than those people who prefer tastes, like bitter or spicy foods. You can increase your sweetness with a lot of sweets, such as ladoo, burfi, rasgulla, gulab jamun, halwa and many more..

Maida is obtained from the staple crop -Wheat. When Wheat is milled to give a fine flour, this flour which is obtained is called as Maida or refined flour. Maida flour is used extensively in making bakery products such as pastries and bread varieties of sweets.

Dry Coconut also called as Desiccated coconut and Shredded coconut. Shredded coconut makes for a healthful addition to your diet, because it helps maintain healthy tissue and fights disease. The advantage to dried coconut is that it stores longer than fresh.

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamom are used as flavorings and cooking spices in both food and drink and as a medicine.

Cooking Tips:

  • The dough for the outer layer should be mixed stiff which makes the KajjiKaya crisp, else it will turn soft.
  • Keeping the dough covered with wet cloth is very important.
  • Cool and store in air tight containers. Kajjikayalu remain fresh for at least a week and can be stored for 3-4 weeks.

Healthy Tips:

  • Cardamom seeds are known for their medicinal value, particularly due to the presence of Carbohydrates, Protein, Volatile Oil, Crude fiber, Phosphorus, Calcium and Iron.
  • Dried coconut is rich in its high nutritional value.
  • Coconut in your diet will prevent mineral deficiency and reduce the risk of many serious diseases, such as arthritis and osteoporosis.

Kajjikayalu can be eaten anytime of the day and makes a great tea time snack, are very satisfied and craving for more. For people who don’t have sweet tooth, Kajjikaya should be perfect as they are mildly sweet when compared to many other.

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