Ingredients to make Kajjikayalu Sweet:
500 gms maida (all-purpose flour)
4-5 tbsp ghee
Oil for deep frying
1/4 dry coconut finely grated
1 cup sugar
1 tsp Cardamom powder
1 cup sooji /semolina
3 tbsps finely chopped cashewnuts
Salt to taste
Andhra Special Kajjikayalu or Karjikayalu Preparation Method:
Take a bowl add Maida flour, ghee, salt and mix well by adding enough water. Make it into pliable dough. Take the dough and divide into two dough.
Take a small piece of dough, roll it into ball shape.
Keep it a side cover with the cloth and leave it for half an hour. Now take pan heat oil or ghee add garnted coconut and roast it till it changes to brown colour. It takes more time to get roasted.
Take the roasted granted coconut and keep it aside.
Add one to two spoons of oil or ghee in the same pan and add sooji rawa fry it for a minute till it changes its colour and keep it on a medium flame.
Powder the sugar, cardamom and cashew nuts. Now take the roasted coconut, roasted sooji, sugar powder, cardamom powder and cashew nuts powder. Mix it well the filling is ready.
Take the dough balls and do it as puri by rolling it with puri maker. Now spread a table spoon of filling on it. Wet your fingers run it around the edges and fold it.
Close the stuff and make it into semi circle shaped kajjikayalu. Press the edges properly so that the filling doesn’t come out.
Take a deep bottomed vessel and add oil for deep fry. When the oil gets heated dip the kajjikayalu and fry the kajjikayalu till it changes to golden brown colour.
Slowly turn them to get roast both sides. Do it on a medium flame. Place the kajjikayalu on the tissue paper to observe excess oil from it.
Now the sweet kajjikayalu is ready. You can store it in glass container with tight cap. It remains fresh for at least one week.
Note: you can use putnala powder (roasted chick peas) or khus-khus (poppy seeds) in place of sooji.