Learn How To Make #DiwaliSpecial Recipe #Kajjikayalu With Chef Samatha Only On Variety Vantalu.
#Kajjikayalu is another famous traditional dish in Andhra households during Telugu festivals. One such sweet is the Kajjikaya, a traditional sweet that is prepared by rolling out small balls of maida dough into thin puris and filled with a mixture of dry coconut, sugar, semolina, and cardamom powder and deep-fried.
Ingredients used in KajjiKaya:
Maida (all-purpose flour) - 1 cup
Roasted Bengal Gram Powder - 1/4 cup
Roasted Groundnut Powder - 1/4 cup
Sugar Powder - 1 cup
Roasted Sooji (semolina) - 1/2 cup
Roasted Sesame Seeds Powder -1/4 cup
Oil - as required
Roasted Dry Fruits
Water - as required
Grated coconut fresh -1/4 Cup
Cardamom powder - 1 tbsp
Method:
1. In a bowl add maida, ghee mix well then add little water and make a dough.
2. In a bowl, mix together all the roasted and powdered ingredients along with chopped dry fruits.
3. Now take the dough make small thin puris stuff the mixture and spread water at the edges and press the edges and make a shape at the edges make all and keep it aside.
4. Now take a pan to add oil to fry, deep fry these stuffed kajjikaya and remove when it is slightly golden brown color.
5. Kajjikayalu can be stored for 3-4 weeks, though nothing can beat the taste when had them fresh.
Happy Cooking!!!
#Kajjikayalu is another famous traditional dish in Andhra households during Telugu festivals. One such sweet is the Kajjikaya, a traditional sweet that is prepared by rolling out small balls of maida dough into thin puris and filled with a mixture of dry coconut, sugar, semolina, and cardamom powder and deep-fried.
Ingredients used in KajjiKaya:
Maida (all-purpose flour) - 1 cup
Roasted Bengal Gram Powder - 1/4 cup
Roasted Groundnut Powder - 1/4 cup
Sugar Powder - 1 cup
Roasted Sooji (semolina) - 1/2 cup
Roasted Sesame Seeds Powder -1/4 cup
Oil - as required
Roasted Dry Fruits
Water - as required
Grated coconut fresh -1/4 Cup
Cardamom powder - 1 tbsp
Method:
1. In a bowl add maida, ghee mix well then add little water and make a dough.
2. In a bowl, mix together all the roasted and powdered ingredients along with chopped dry fruits.
3. Now take the dough make small thin puris stuff the mixture and spread water at the edges and press the edges and make a shape at the edges make all and keep it aside.
4. Now take a pan to add oil to fry, deep fry these stuffed kajjikaya and remove when it is slightly golden brown color.
5. Kajjikayalu can be stored for 3-4 weeks, though nothing can beat the taste when had them fresh.
Happy Cooking!!!
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Fun