Besan Kajjikayalu Recipe / Gram Flour Karanji

Instructions

In a mixing bowl place maida and make a soft dough with enough water, keep aside for 20 mins with cover. Then knead the dough well and make small balls and keep aside.

In the meantime, prepare the stuffing. Heat ghee in a pan, once the ghee is melted add gram flour/besan and fry. Stirring continuously on low heat until it gives good aroma and turns light reddish color, then transfer to a bowl.

Place peanuts in a mixie jar and blend into powder, then add it to fried gram flour/besan.

Blend sesame seeds into powder and add it to the bowl.

Add grated jaggery, elaichi powder and mix with hand thoroughly, now the stuffing is ready.

Take one dough ball and roll out into a small thin puri and place on kajjikayala mould. Apply wet the edges of the raw puri with a cotton piece and place 1 sp full besan mixture and fold it carefully.

Prepare all kajjikayalu do the same and cover with a damp cloth or a paper. Heat oil in a khadai when it is hot drop the karanji to the oil and fry until golden brown in color, when done remove from the pan and place them on a paper towel.

Now festival recipe besan kajjikayalu/gram flour karanji are ready to serve, once cooled store them in an airtight container.