Prepare time: 10 min Cook Time: 5 min Ready in: 15 min
Kajjikayalu are often eaten in every time of the day and makes a good tea time snack or an when lunch/dinner course.
- 500 gms maida
- 4-5 tbsps clarified butter
- enough water to knead the maida
- salt to style
- For the filling:
- 1/4 dry coconut finely grated
- 1 cup sugar
- 3 tbsps finely sliced cashewnuts
Methods For kajji kayalu
- Mix the maida with salt, 2-3 tbsps clarified butter and enough water to form a pliable dough, not too soft.Keep aside coated for one hour
- .Meanwhile, heat a pan, add one tbsp clarified butter and add the grated coconut and roast over medium flame for many minutes, approx 3-4 mts. take away and keep aside. If exploitation recent coconut, roast the coconut until golden brown. make sure that its well roast, it takes longer time to roast than dry coconut.
- within the same pan, add one tbsp clarified butter and add the sooji and roast over medium flame until it turns light-weight pink, approx 7-8 mts. Remove, cool and keep aside.
- Powder the sugar and blend with the roast sooji, grated coconut, cardamom powder and cashewnuts. The filling is prepared. Keep aside.
- Now, roll every ball with the kitchen utensil into a skinny puri.
- Heat enough oil in a vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them until golden brown, turning them rigorously to the opposite aspect in order that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
- Kajjikayalu stay recent for atleast every week and might be keep for 3-4 weeks.