Karanji/kajjikayalu - Diwali Special

On the occasion of Diwali people all over the country prepare best dishes at

their home. There are so many varieties of Diwali dishes. However, Sweet

kajjikayalu is the special dish that do not have a substitute on Diwali.

One major advantage of kajjikayalu is that it can be stored for weeks and

used as dessert as well as snacks. It can be eaten anytime of the day and

makes a great tea time snack. The sweetness of the kajjikayalu is subtle that

you can easily have 2 to 3 kajjikayalu without filling heavy.

Kajjikayalu is a traditional andhra sweet. Kajjikayalu is prepared by rolling out

small balls of maida dough into thin pooris and filled with a mixture of dry

coconut, jagri/sugar, fried Channa dal and cardamom powder and deep fried.

Kajjikayalu Dough Ingredients:

1 cup Maida

1 cup Wheat flour

salt to taste

water for preparing dough

oil for deep frying

Dough Preparation:

Mix maida and wheat flour and enough water to make a smooth and soft dough.

Close with a lid and keep it aside for 1 hour.

Filling Ingredients:

and grind it like a fine powder.

Preparation:

1.First divide the dough into small lemon size balls.

2.Now roll them into thin pooris.

3.Fill the stuffing(Channa dal mixture) close both sides using the kajjikaya mould.

4.Press the ends together firmly. Make sure that the edge is closed firmly so that

the filling doesn't come out during the deep frying.

5.If you see the wholes better to stick both the corners of the poori by applying

some water or milk so that it will seal properly. Remember not to apply too much

of water as it will not seal properly.

6.Heat oil in a kadai. At a time leave 3 or 4 kajjikayalu and deep fry on both sides

till they turn into golden brown.

7.Remove from oil and allow it to cool. Then store in an air tight container.