Sankranti Recipe – Kajjikayalu – Stuffing With Coconut & Semolina

Kajjikayalu

Sankranti Recipe - Kajjikayalu - Stuffing With Coconut & Semolina

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 35

Ingredients

  • 1 cup grated Dry Coconut/Endu Kobbari
  • 1 cup Suji/Semolina/Bombay Rava
  • 11/2 cup Sugar
  • 1/2 sp Elaichi Powder
  • 2 cups Maida/All Purpose Flour
  • 1 pinch Salt
  • 2 sp Ghee
  • Oil for deep fry

Instructions

  1. Make a soft dough with all purpose flour, enough water and salt, keep aside for 10 mins with cover.
  2. Heat 2 sp ghee in a pan add suji and fry for 2-3 mins, remove from the pan, transfer to a bowl and allow it cool.
  3. Add elaichi powder, sugar, coconut to fried suji and mix very well, now stuffing is ready.
  4. Knead the dough well and make small balls and keep aside, roll out each ball into a small puri.
  5. Take one puri and fill with 1 sp coconut mixture and fold carefully with kajjikayala mould.
  6. Prepare all Kajikayalu do the same, cover them with a damp cloth or a paper.
  7. Heat oil in a khadai, when hot deep fry them into hot oil on medium flame until they become light golden brown in color.
  8. Now kajjikayalu are ready, leave it to cool for some time & store them in an airtight container.
http://www.sivaniskitchen.com/2012/01/sankranti-recipe-kajjikayalu-stuffing.html

 

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