KAJJIKAYALU

Introduction 

Kajjikayalu is a beloved South Indian festive sweet, especially popular in Andhra Pradesh. These crispy, golden pastries are filled with a rich mixture of coconut, jaggery, and aromatic cardamom, offering a perfect balance of crunch and sweetness. Commonly prepared during festivals like Diwali, Kajjikayalu holds a special place in traditional celebrations and family gatherings.

Ingredients:

• 500 gms Maida (Refined flour)
• 50 ml   Ghee
• enough water to knead the maida
• 8 gms Salt to taste
• 2 lit Oil for deep frying

For the filling:

• 150 gms Dry coconut finely grated
• 200 gms Sooji/semolina
• 20 ml Ghee
• 25 gms Khus-khus/poppy seeds
• 250 gms Sugar
• 5 gms Cardamom powder
• 45 gms Cashew nuts Finely chopped

Method:

1. Mix the maida with salt, ghee and enough water to make pliable dough, not too soft.
2. Divide the dough into 16 pieces and shape into small balls. Keep aside covered for half an hour.
3. Heat a flat pan, add half the ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mins.
4. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
5. In the same pan, add ghee and add the sooji and poppy seeds and roast over medium flame till it turns light pink, approx 7-8 mins. Remove, cool and keep aside.
6. Powder the sugar and mix with the roasted sooji and poppy seeds, grated coconut, cardamom powder and cashew nuts. The filling is ready. Keep aside.
7. Now, roll each ball with the rolling pin into a thin round disc of 4 inches.
8. Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
9. Press the ends firmly so that the filling doesn’t come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.
10. Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
11. Cool and store in air tight containers.

Chef Tips 

• Use fine semolina or all-purpose flour dough for a crisp outer layer.
• Ensure the filling is moist but not watery to prevent breakage while frying.
• Seal the edges properly using a fork or mould to avoid oil seepage.
• Fry on medium heat for even cooking and a golden color.
• Add a pinch of cardamom powder for enhanced aroma and authentic taste.

Serving Suggestions 

• Serve warm or at room temperature as a festive sweet.
• Pair with a cup of filter coffee or tea for a traditional snack experience.
• Store in an airtight container to maintain crispness for several days.
• Present on festive platters along with other sweets for celebrations.

Chef of the day

Student who is selected for the Chef of the day is Ms.CHARMI NAIDU(BCTCA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to perfect the art of cooking.

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