Kajjikayalu

>> Monday, January 14, 2013



Ingredients:

Cream of Wheat ( Semolina ) - 1 cup
Dry coconut powder ( coarse ) - 1/2 cup
Powdered Almonds ( Badaam ) - 1/2 cup
Roasted and powdered cashew nuts ( Kaju ) - 1/2 cup
Powdered cardamoms - 4
Sugar - 1 cup
Khoya - 1/2 cup
All purpose flour ( Maida ) - 3 cups
Clarified Butter ( Ghee ) - 1/2 cup
Oil - for deep fry

Procedure:

  • Put ghee in a pan on medium heat and add semolina and roast till it turns light brown. 
  • In a food processor, grind together roasted semolina, coconut, powdered almonds, cashew nuts and sugar.  
  • To this mixture add cardamom powder and khoya and mix well.  The stuffing for Kajjikayalu is ready. 
  • To make the dough, add 2 Tbsp of butter and water little at a time to maida.  Knead it well. 
  • Make 1/2" balls out of the dough and roll into pooris.  
  • Fill each poori with a spoonful of above prepared filling and fold the poori in half and pinch and seal the two ends together and shape the edges.  
  • Now deep fry in oil until they turn golden brown and crispy. 
  • Drain them on paper towels.
Kajjikayalu are reday to be served.

Read more...
Grab this button:
Cookbook Button link

  © Blogger templates Palm by Ourblogtemplates.com 2008

Back to TOP