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.
1 comments:
I visit your blog first time and i really enjoyed it,Recipe is so good and Delicious food guide.
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