Kajjikayalu

Ingredients:

500 gms Maida
8 tsp ghee
water to knead the Maida
Salt to taste
4 cups Oil for deep frying

For the filling:

¼ dry coconuts finely grated
1 cup sooji/semolina
1 cup sugar
1 tsp cardamom powder
Pinch of karpur
4 tsp cashew nuts chopped

Direction:

Mix the Maida with salt, 4 tsp heated ghee and enough water to make pliable dough, not too soft. Divide the dough and shape into small balls. Keep aside covered for half an hour.

Heat a pan, with 2 tsp of ghee and add the grated coconut and roast over medium flame for a few minutes. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that it’s well roasted, it takes longer time to roast than dry coconut.

In the same pan, add 1 tsp ghee and add the sooji and roast over medium flame till it turns light pink. Remove, cool and keep aside.

Powder the sugar and mix with the roasted sooji, grated coconut, karpur, cardamom powder and cashew nuts. The filling is ready. Keep aside.

Now, roll each ball with the rolling pin into a thin puree. Spread a tablespoon of the filling on one half of the rolled out dough.

Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.

Press the ends firmly so that the filling doesn’t come out during the deep frying process and twist the edges around the kajjikaya.

Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 4-5 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry, on medium heat. And not piping hot oil. Cool and store in air tight containers. Kajjikayalu remain fresh for at least a week and can be stored for 3 weeks.

Note : ( you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)