How To Make Kajjikayalu
Kajjikayalu is a traditional Andhra sweet which can be prepared during the festival seasons like Sankranti; it may take a lot of time to prepare this delicious dish but tastes awesome. It can be stored for a couple of weeks.
• Maida Flour – 2 cups
• Bombay Rava – 1 cup
• Sugar – 1 cup
• Sesame seeds – ½ cup
• Salt – 1 Pinch
• Jaggery – 1 cup (Grated)
• Oil – For deep frying
• Cardamom Powder – 1 Tablespoon
• Coconut – 1 cup (Grated)
1. First, take a Kadai and switch on the stove.
2. Let the Kadai get heated and then add 3 tablespoons of oil.
3. Now take a mixing bowl and take 2 cups of Maida into the bowl. Take some quantity of Maida for coating into a small bowl and keep it aside.
4. Then add salt to the mixing bowl and mix it well.
5. Now oil gets heated and then pour that heated oil into the mixing bowl. By adding oil to the Maida flour we get crispy kajjikayalu.
6. Now mix well.
7. Now add little amount of water to the mixing bowl and make it like a chapatti dough. Now let the Maida dough rest for some time.
8. Now take a pan and switch on the stove. After the pan gets heated add ½ cup sesame seeds and let it fry until its flavor comes out and turns into light brown color, and then transfer these sesame seeds to another plate.
9. Now add a cup of Bombay rava into the same pan and fry it until its flavor comes out, and then transfer this fried Bombay rava to another plate.
10. Now add a cup of grated coconut to the same pan and fry it until the water in the coconut gets evaporated. And transfer this coconut to another bowl.
11. Now take a blender and add fried sesame seeds and grind it to a fine powder.
• Now take a mixing bowl and add fried Bombay rava, sesame seeds powder. By the addition of this sesame seeds powder, the taste of kajjikayalu will be increased.
• We can also take fried groundnuts powder instead of sesame seeds powder which also gives more taste.
• Now add fried grated coconut to the mixing bowl and 1 cup sugar, 1 cup grated jaggery. By adding both sugar and jaggery stuffing becomes much tastier.
• Now also add 1 tablespoon cardamom powder and mix all the ingredients well. And take this stuffing into another bowl.
• Now take the Maida dough and make it into small balls.
• Now you have to make these small Maida dough balls like a roti by coating it with dry Maida flour. These rotis must be equally kneed all sides not much thinner and not much thicker.
• Now take Kajjikayalu mould and cover it with dry maida flour, so that kajjikayalu will easily separate from the mould.
• Now take this Maida roti’s into the mould and then add stuffing on the roti in kajjikayalu mould and press it with a spoon so that we can easily make kajjikayalu.
• You have to apply water at the edges of the kajiikayalu, so that it will get pressed firmly. Then close the mould and press it, remove the excess roti. You have to press the kajjikayalu very carefully so that it won’t get open in the oil.
• Now remove the kajjikayalu from the mould and keep it on a plate. And repeat the same process for remaining dough.
• Now take another kadai and switch on the stove and pour enough oil for deep frying. You need more oil for preparing kajjikayalu.
• After the oil gets heated, drop each kajjikayalu carefully. Take care while dropping these kajjikayalu into oil, so that it does not open.
• Fry these kajjikayalu until it turns into golden brown. Scoop them out with a slotted spoon in order to drain the excess oil.
• Repeat the same process for all the kajjikayalu.
• Then transfer the fried kajjikayalu into a serving bowl.
• This kajjikayalu can be stored in an airtight container in cool and dry places.
• Adjust the sugar and jaggery to suit your taste.
• Total fat – 2g
• Total carbs – 16g
• Protein – 1g