Kajjikayalu

Ingredients:

maida (all-purpose flour) 500 gms
ghee 4-5 tbsps
salt to taste
oil (for deep frying)

For the filling:

dry coconut finely grated 1/4 cup
sooji/semolina 1 cup
sugar 1 cup
cardamom pwd 1 tsp
finely chopped cashewnuts 3 tbsps
Raisins/ Kishmish 3 tbsps
Badam Grated 3 tbsps


Method:

Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft.
Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.

Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside.
(Note: If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.)

In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.

Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts, Raisins, Grated Badam. The filling is ready. Keep aside.

Now, roll each ball with the rolling pin into a thin puri.

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 doesnt 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 3-4 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 atleast a week and can be stored for 3-4 weeks.


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