vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kajjikaya

BASAVA GARJANAM BATHUKAMMA SPECIAL

Basava Garjanam Bathukamma Special

Bathukamma special - Basava garjanam, is sweet recipe prepared for Dussehra bathukamma fe...

Almond Badam Halwa

Almond Badam Halwa

Badam halwa is a delicious desert made with puréed almonds, butter/ ghee (clarified butte...

LAUKI KHEER WITH CUSTARD

Lauki Kheer With Custard

Lauki kheer with custard recipe is a yummy delicious and creamy sweet pudding that is mad...

MANGO DELIGHT

Mango Delight

A wonderful dessert made with the king of fruits Mango. This is made with coconut milk, ...

PuranPoli bobatlu

Puranpoli Bobatlu

Puranpoli is a Maharashtrian recipe. this is a traditional recipe, made with chana dal a...

KUNAFA

Kunafa

Kunafa is an Arabic dish, prepared in the month of Ramadan. Its base is sweet sugar-based...

Kajjikaya Recipe, How To Make Kajjikaya Recipe

Kajjikayalu is another famous traditional dish in Andhra households during Telugu festivals.

About Recipe

How to make KajjiKaya

(15 ratings)
104 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
KajjiKaya
Author : Vahchef
Main Ingredient : sooji/semolina
Servings : 2 persons
Published date : December 27, 2016


Ingredients used in KajjiKaya
• Maida (all-purpose flour) - 1 cup.
• Sugar - 1 cup.
• Sooji (semolina) - 1 cup.
• Oil - as required.
• Raisens - 10 number.
• Cashewnuts - 10 number.
• Water - as required.
• Ghee - 2 tablespoons.
• Grated coconut fresh or dry - 1 cup.
• Koya - half cup.
• Cardamom powder - 1/4 tea spoon.
Method:
  • In a bowl add maida, ghee mix well then add little water and make a dough.
  • Take a pan add ghee, cashewnuts, raisins 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 with images






comments

 


 
  You need to login to continue, click here
 

  • profile image
  • Reluctantwriter7

    •  14  
    •  391  
    •  5  
   2009-05-27

It's so nice to see how many cultures have similar foods just named differen...

  • profile image
  • sooth15

    •  14  
    •  391  
    •  5  
   2009-05-27

What is the "optional ingredient"? Sounds like Koya, but I can't f...

  • profile image
  • proms aggarwal

    •  14  
    •  391  
    •  5  
   2009-05-28

In Northern India we call Khoya..... this is made by milk. but it's very-ver...


  • profile image
  • AvishCar18

    •  14  
    •  391  
    •  5  
   2009-05-28

In Maharashtra we call this dish 'KARANJI'. I always wanted to learn to...

  • profile image
  • fibreoptik

    •  14  
    •  391  
    •  5  
   2009-05-28

Yeah, seriously! That's REALLY annoying...

 
  • profile image
  • ccoulton

    •  14  
    •  391  
    •  5  
   2009-05-28

What is the iraqi version of this? Why not share it with us :)


  • profile image
  • SYLFan2008

    •  14  
    •  391  
    •  5  
   2009-05-29

It's called KAYLECHA, and it's not I who you should be asked but Esunshi...

  • profile image
  • EL muneco

    •  14  
    •  391  
    •  5  
   2009-05-30

IS THAT EMPANADAS!!!

 
  • profile image
  • francoindien

    •  14  
    •  391  
    •  5  
   2009-05-30

Chef forgot to mention one thing......that if u add khoya and fresh coconut, the...


  • profile image
  • francoindien

    •  14  
    •  391  
    •  5  
   2009-05-30

You can prepare the khoya at home too doesnt take too long :)

  • profile image
  • Sudha Dhandapani

    •  14  
    •  391  
    •  5  
   2009-06-02

what is khoya?

 
  • profile image
  • caprifun00

    •  14  
    •  391  
    •  5  
   2009-06-04

not it is not...it is a indian sweet dish

 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter