January 12, 2009


I went missing soon after my first recipe posting this year as I was busy arranging things at our new apartment we have moved into 3 weeks back. Finally, after getting bored of sorting things I am back to my favorite task these days which is blogging :).

I made this sweet called Kajjikayalu which we call Garjalu for the holidays. Garjalu/Kajjikayalu are made by stuffing a sweet mixture inside a rolled out maida/all purpose flour dough circle which are deep fried. The mixture is dry and is prepared with suji/semolina, dry coconut, sugar, chopped almonds or cashews and cardamom powder.

Preparation and Cooking Time Approx 1 hr
Makes Around 20 and varies depending upon the size

Ingredients :

For the dry filling mixture or stuffing :

Ghee 2 tbsp
Semolina/Suji/Rava – ½ cup
Sugar – ½ cup
Dried coconut – 1/2 cup
Chopped Cashews 1/4 cup
Cardamom powder – 1 tbsp
Oil for deep frying

For making the dough :

All purpose flour – 1 cup
Salt - to taste
Water enough to knead the dough
Ghee – 2 tbsp

Method :
  1. Make a smooth dough not too soft with the all purpose flour/maida, salt, water and 2 tbsp ghee. Keep it aside covered for 30 mins.
  2. In a pan dry roast the dry coconut with 1 tbsp of ghee without burning and keep it aside. In the same pan dry roast suji/rava with 1 tbsp of ghee till it changes color to light brown. Keep it aside and let it cool.
  3. Now mix sugar, cardamom powder, chopped cashews, dried coconut and rava together which makes the stuffing ready.
  4. Now roll the dough thinly into a circle shape/ puri.
  5. Now put 1 teaspoon of filling in the middle of the circle.
  6. Wet the the half part of the circle on the corners/edges and close it like a semi circle sealing it tightly. Then press the ends and twist the edges so that the stuffing does not come outside making a kajjikaya shape.
  7. Now deep fry them and remove them onto a tissue paper to remove excess oil. Before frying make sure you make ample amount of kajjikayas ready for frying so that it will be easy.
  8. Cool and store them in air tight containers and can be stored for 2-3 weeks.



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