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Kajjikaya

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About Recipe

How to make KajjiKaya

(21 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 : September 23, 2017


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 & Reviews

 

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Recent comments

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Reluctantwriter7 Posted on Wed May 27 2009

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

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sooth15 Posted on Wed May 27 2009

What is the "optional ingredient"? Sounds like Koya, but I can't find it listed anywhere.

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proms aggarwal Posted on Thu May 28 2009

In Northern India we call Khoya..... this is made by milk. but it's very-very difficult to make at home. It's take too much time.... So, when I was in India, I used to buy from market. But here I can't get.

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AvishCar18 Posted on Thu May 28 2009

In Maharashtra we call this dish 'KARANJI'. I always wanted to learn to prepare this dish for my grand parents especially. My granny always prepares it....yummy!!!!

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fibreoptik Posted on Thu May 28 2009

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

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ccoulton Posted on Thu May 28 2009

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

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SYLFan2008 Posted on Fri May 29 2009

It's called KAYLECHA, and it's not I who you should be asked but Esunshine71. He/she mentioned it first.

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EL muneco Posted on Sat May 30 2009

IS THAT EMPANADAS!!!

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francoindien Posted on Sat May 30 2009

Chef forgot to mention one thing......that if u add khoya and fresh coconut, the karanji as we call them will not stay longer than 4-5 days, so if u add dry coconut u can put them for months and eat them and my personal suggestion will be beat the do

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francoindien Posted on Sat May 30 2009

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

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Sudha Dhandapani Posted on Tue Jun 02 2009

what is khoya?

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caprifun00 Posted on Thu Jun 04 2009

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

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