Kajjikayalu are one of the famous Andhra (South Indian) sweet delicacies. I remember helping my mom in making kajjikayalu. She used to make in large amount and store them in big boxes for our afternoon tea-time sweet cravings! There are various types of fillings. My mom prefers roasted Bengal gram-coconut-jaggery filling. Subtle sweetness of kajjikayalu makes you want to eat more and more!
Roasted Bengal gram is called Putnalu in Telugu and Dahlia in Hindi. Putnalu by itself can be great guilt-free snack. You can get them in any Asian/Indian store. Check for the name Dahlia or roasted Chana split.
Ingredients:
All-purpose flour/Maida 1 cup
Filling:
Grated coconut 1 cup
(Either fresh coconut or frozen grated coconut that you can buy in any Asian/Indian store)
Putnalu/dahlia ½ cup
Grated Jaggery or sugar ¾ cup
Oil 3 cups (for deep fry)
Method:
1. Make dough with all-purpose flour using required amount of water.
2. Blend putnalu, grated jaggery or sugar into fine powder.
3. Take the blended powder into a bowl and add grated coconut.
4. Make small lemon size balls with the dough and roll each ball into thin puri.
5. I use Kajjikaya peeta/mold (available in market). It saves lot of time and energy ;-) Grease mold with oil and place rolled puri on the mold as shown in the image below.
6. Using a spoon, add approximately 2 spoons of powder and close the mold. Remove excess dough as shown in the image below.
(If you don’t have mold, place powder in the centre of the puri (rolled dough), fold the puri into semi-circle shape. Wet your fingers and seal the edges)
7. Heat oil in low-medium flame simultaneously.
8. Gently take out the stuffed puri and slide it into the heated oil. You can fry 5-6 pieces at the same time.
9. Fry till golden brown and serve cool with tea.
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