Kajjikayalu or Kajji Kaayalu
Comments: Get an adult to help you with the frying.
Preparation Time: 1 hour 15 minutes
Cooking Time: 1-2 minutes
Number of servings: 20-30
This is a vegetarian recipe
Sweets are often eaten at Indian festivals. Makar Sankranti is an Indian Harvest festival that is celebrated all around India on the 14th January.
This is a deep fried pastry, shaped like a cornish pasty with a sweet filling.
If the edge is not closed firmly, the kajji kaayi may break open while frying and the contents of the filling spill into the oil. To secure the ends firmly dip your finger in water and run it lightly on the inner part of the pancake's edge before folding it together.
You could use plain flour instead of maida, semolina instead of cous cous and butter instead of ghee.
For the 'Pancake'
- 150g (6oz) maida (maize flour)
- 5ml (1 teaspoon) ghee (neyyi), melted
For the Filling
- 100g (4oz) 'endu kobbari koru'/ dessicated coconut
- 75g (3oz) jaggery / icing sugar
- 8 to 10 cardomoms peeled and the seeds powdered (throw away the outer husk)
- 5ml (1 teaspoon) khus khus (cous cous)
- 5ml (1 teaspoon) poppy seeds
- 25g (1oz) roasted cashew nuts
- 10g (½oz) raisins
- 30ml (2 tablespoons) roasted peanuts (ground nuts)
- oil to fry
- Weighing Scales
- Mixing Bowl
- Wooden Spoon
- Food Processor
- Rolling Pin
- Serrated Knife
- Deep Fat Fryer or Wok
- Air Tight Containers
- Add melted ghee to maida and mix well
- Add enough water to the mixture to make a smooth soft dough, knead it together and leave it covered for an hour
- Put all the filling ingredients in a food processor, blend to small pieces and set aside
- Knead the dough and make it into small lime/ping pong ball size balls
- Roll them out- thin, flat and round, 9-12cm (4-5 inches) across
- Place one and a half tablespoons of the prepared filling on the left side of the pancake and fold the other side over to make a half circle and press the edges together securely
- You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative
- Repeat until all the filling is used
- Heat oil in a deep fat fryer / wok and fry two or three at a time until golden brown, do this quite fast and remove
- Stored in air tight containers, they easily last for a couple of weeks
Variations: In place of dessicated coconut, roasted and powdered sesame seeds or 'kova' may be used along with a blend of sliced cashew, almonds, dates, walnuts or raisins
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