Sankranti Recipe - Kajjikayalu - Stuffing With Coconut & Semolina
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
- Make a soft dough with all purpose flour, enough water and salt, keep aside for 10 mins with cover.
- 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.
- Add elaichi powder, sugar, coconut to fried suji and mix very well, now stuffing is ready.
- Knead the dough well and make small balls and keep aside, roll out each ball into a small puri.
- Take one puri and fill with 1 sp coconut mixture and fold carefully with kajjikayala mould.
- Prepare all Kajikayalu do the same, cover them with a damp cloth or a paper.
- Heat oil in a khadai, when hot deep fry them into hot oil on medium flame until they become light golden brown in color.
- Now kajjikayalu are ready, leave it to cool for some time & store them in an airtight container.
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