Kajjikayalu are a very popular snack from Andhra Pradesh. These are prepared in other parts of India too with different kind of filling. They are called Karanji / Gujiya. I have posted a different variation to this recipe few years ago. Today's recipe is similar to that but with addition of roasted peanut and sesame powder. These are crunchy, sweet and delicious snacks which can be made in any occasion. I have prepared these simple yet yummy snacks for this Diwali.
This recipe goes to Week 4, Day 1 of Blogging Marathon 105 under the theme " Diwali Savories and Sweets".
Ingredients:
Maida / All purpose flour 1 cup
Wheat flour 1/4 cup
Sugar 1 tbsp
Salt 1/4 tsp
Oil 2 tbsp
For the filling:
Sooji / Semolina 1 cup
Roasted and powdered peanuts 1/2 cup
Roasted and powdered sesame seeds 1/2 cup
Sugar 1 1/4 cup
Dry coconut powder 3/4 cup
Chopped cashews 1/2 cup
Raisins 1/2 cup
Butter / ghee 1 tbsp
Preparation:
In a large pan heat butter or ghee.
Add cashews and raisins, saute till cashew nuts turn brown and raisins puff up.
Now add sooji and saute for 5 minutes.
Now add coconut powder and saute for another 5-7 minutes.
Switch off flame, add peanut powder and sesame powder.
Mix well and set aide to cool completely to add sugar.
Once the mixture is cooled and sugar and mix.
Set aside.
Make small lemon size balls with the dough.
Make small to medium size poories, use dry flour if required.
I have used the kajjikayalu mold to make them, below pic shows the mold which I used.
Place the poori on the mold fill it with sooji mixture and apply little water to the edges so that when you close and press it will seal properly.
Gently close the mold and press to seal completely.
Remove any excess dough is out side the dough.
Remove and place them in a plate to continue making kajjikayalu with rest of the dough.
Heat oil for deep frying.
Add few at a time and fry till nice golden brown or crisp.
Remove and let cool.
Store in air tight container, they are good to serve for a week to 10 days.
Check to see what my fellow bloggers are cooking for Blogging Marathon 105.
This recipe goes to Week 4, Day 1 of Blogging Marathon 105 under the theme " Diwali Savories and Sweets".
Ingredients:
Maida / All purpose flour 1 cup
Wheat flour 1/4 cup
Sugar 1 tbsp
Salt 1/4 tsp
Oil 2 tbsp
For the filling:
Sooji / Semolina 1 cup
Roasted and powdered peanuts 1/2 cup
Roasted and powdered sesame seeds 1/2 cup
Sugar 1 1/4 cup
Dry coconut powder 3/4 cup
Chopped cashews 1/2 cup
Raisins 1/2 cup
Butter / ghee 1 tbsp
Preparation:
In a large pan heat butter or ghee.
Add cashews and raisins, saute till cashew nuts turn brown and raisins puff up.
Now add sooji and saute for 5 minutes.
Now add coconut powder and saute for another 5-7 minutes.
Switch off flame, add peanut powder and sesame powder.
Mix well and set aide to cool completely to add sugar.
Once the mixture is cooled and sugar and mix.
Set aside.
Make small lemon size balls with the dough.
Make small to medium size poories, use dry flour if required.
I have used the kajjikayalu mold to make them, below pic shows the mold which I used.
Place the poori on the mold fill it with sooji mixture and apply little water to the edges so that when you close and press it will seal properly.
Gently close the mold and press to seal completely.
Remove any excess dough is out side the dough.
Remove and place them in a plate to continue making kajjikayalu with rest of the dough.
Heat oil for deep frying.
Add few at a time and fry till nice golden brown or crisp.
Remove and let cool.
Store in air tight container, they are good to serve for a week to 10 days.
Check to see what my fellow bloggers are cooking for Blogging Marathon 105.
5 comments:
Lovely kajjikayulu sushma, I love it..
Perfectly made kajjikayalu Sushma. They look crispy and delicious. Love peanuts and sesame seeds in the filling.
Perfect recipe for diwali. Love the texture of it.We make it slightly differently and we call it somasi.
They look perfectly made. The filling sounds delicious too.
Those Kajjikayalu looks delicious Sushma.
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