Ingredients :Maida : 250 gmsSooji / Semolina : 1 cup
Sugar : 1 - ¼ cups
Grated dry coconut : ½ cup
Cardamom powder : ½ tsp
A pinch of salt
Ghee : 2 tsp
Oil : 300 gms
Method :
1. Mix the sooji/semolina, grated dry coconut and cardamom powder with sugar. The stuffing is ready. keep aside.
2. Mix maida, ghee, salt and make a stiff dough by adding water as necessary. Cover with a wet cloth and set aside for one hour.
3. Divide into small lime size balls and roll each ball of dough into a small puri.
4. Put a spoon of stuffing mixture in the centre of the puri and close the edges together firmly.
5. Heat oil in a wide vessel to deep fry the kajjikayalu. Deep fry them till crisp and golden color.
6. Remove from oil and let it cool completely. Store in air tight containers.
Sailaja Damodaran says
wow!!!!!!!!!! very crisp.
srikars kitchen says
wow,, looks really delicious & crispy..
Padma says
Love this a lot... looks so crisp and delicious.
Ann says
Wow, you have folded it so perfectly! lovely pic.
Panchpakwan says
Looks so yummy..Shpes have come so beutiful..
Sarah Naveen says
Perfect and delicious..yummy yumm!!
Daisy Blue says
You are making me drool with all the pics dear.. awesome..
Vrinda says
V too make these...one of my fav bakery item...yuuuuuuuuum
Pavithra says
very beautiful ..I am sure it tastes delicious ..wonderful post dear
simply.food says
I normally make these at diwali we call them ghoograas.Nice click and I love the neat edging on the pastry.