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.
I normally make these at diwali we call them ghoograas.Nice click and I love the neat edging on the pastry.
simply delicious, for me its perfect for any time of the day.ha ha
Lord! my amma used to make it for deepavali. This reminds me of that. YUM!
i too make these..love them..they looks so lovely
U kno this was made by mom but in a different way its been ages i never ate this… luks gr8
Oh, this is one of my favorite snack/sweet..love this always…I have some gifts for u in my blog..pl. collect..I see, you got those awards already, but these are from my side, pl. accept them
Lovely recipe! Looks very tempting!
Soo crispy and delicious…
Hari…it looks beautiful, the curls on the side look so pretty…can you please let me know how you made the curls? by the way..i'm sorry i hadn't even updated the snap for my 'mushroom ragout' recipe before posting it up…now i have put it up just so you will get an idea how creamy it looks. 🙂
Wat a crispy kajjikayalu dear, u have made them prefectly…yumm!