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Sunday, March 15, 2009

Kajjikayalu (Karanji)

This is one of the sweet/snack my mother use to make in huge quantity and store for us upto 3 weeks when we were kids. We can use various stuffing of your interest. Usual stuffing would be Roasted chick peas powder mixed with sugar, dry grated coconut and cardamom powder.
I used crushed dry fruits and nuts as a filling.


1 Cup maida/all purpose flour
2 Tbsps Ghee
salt to taste
Oil for deep fry

For Filling

1/2 cup Roasted chick peas coarsly powdered (you can use Sooji/poppy seeds also)
1/2 cup sugar (adjust)
1/2 tsp cardamom powder
3 to 4 Tbsps Dry grated coconut
2 Tbsps crushed cashews/walnuts
1) Mix the flour, 1 Tbsp ghee, salt with enough water to make a dough. It should not be too soft. Make a small balls, cover and keep aside.

2) In a pan, heat another Tbsp ghee and fry the grated coconut for 2 to 3 mins and keep aside. If using soori/Rava roast that also in ghee until it turns golden color. Mix the coconut, roasted chickpea powder/sooji, sugar, cardamom powder, crushed cashews/walnuts and keep this filling aside.

3) Roll each ball of the dough into a thin circle of around 6 inches, put 1 Tbsp filling on one half and cover with the other half. Fold the edges and press nicely so that filling will not come out during deep frying. you can wet the edges if required and press.

4) Heat oil in a pan and deep fry 3 to 4 at a time based on the size of the pan. Fry both sides untill they turn brown. You can fry more than what is shown in the picture above.

Cool and store in air tight container. They will stay fresh for 3 to 4 weeks.

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