Kajjikayalu is one of the popular traditional sweet recipes that are prepared during festivals like Ugadi, Diwali, Ganesh Chaturthi, etc. and also during special occasions. Kajjikayalu is usually prepared in a crescent shape with sweet filling of dry coconut, sugar, cardamom powder, cashew nut, putnalu pappu and semolina. Today, I am posting kajjikalu as a rectangular shaped sweet with a decorative topping of clove and also with sprinkles of sugar syrup on it.
Maida 500 gms
Ghee 4-5 tbsp
Salt to taste
Oil for deep frying
Dry coconut grated 200 gms
Semolina 1 cup
Sugar 1.5 cup
Cardamom powder 1 tsp
Cashew nut (finely chopped) 3 tbsp
Putnalu pappu 2 tbsp
For sugar syrup:
Sugar 1 cup
Water ¼ cup
Procedure for preparing Kajjikayalu:
- Mix the Maida, salt, ghee and enough water to make the dough and cover the dough for 15 minutes.
- Make small balls out of the dough.
- Heat a pan, add ghee 1tbsp, add the dry grated coconut and roast over medium flame for 3-4 minutes. Remove and keep aside.
- In the same pan add 1 tbsp ghee, add Semolina and roast over medium flame for 7-8 minutes or till it turns light pink. Put off the flame, cool it and keep it aside.
- Powder the sugar and mix with the Semolina, dry grated coconut, cardamom powder, cashew nut and putnalu pappu. The filling is ready.
- Roll each maida ball with the rolling pin into thin puri shape.
- Fill a tbsp of the filling in the centre and fold from 4 sides.
- Place a clove in the centre.
- Heat oil in a kadai for deep frying. Drop the kajjikayalu into the oil slowly and deep fry them until you get golden brown Kajjikayalu. Place the kajjikayalu on kitchen paper.
- As the kajjikayalu is done a nice aroma of the clove comes out and it has a nice flavour and tastes good.
- For sugar syrup – boil both water and sugar till you get 1-stir consistency. Sprinkle the kajjikayalu with sugar syrup.
Tasty and delicious Kajjikayalu is Ready