Kajjikayalu

Kajjikayalu is a traditional South Indian sweet, made with a crisp flour shell filled with a rich coconut and semolina mixture, flavored with cardamom and nuts. It’s a festive treat, perfect for special occasions and celebrations.

Ingredients

For the Dough

• 1/2 kg plain flour (maida)
• 4 tbsp ghee
• Water, as needed to knead the dough
• Oil for deep frying

For the Filling

• 1/2 cup grated coconut
• 1 cup sooji (semolina)
• 1 cup sugar, powdered
• 1 tsp green cardamom powder
• 15 cashews, chopped
• 5–6 almonds, chopped

Instructions

1. Prepare the Dough

   • Start by making a firm, pliable dough for the outer shell.*
   • Take the plain flour (maida) in a large mixing bowl.
   • Rub ghee into the flour thoroughly until it resembles coarse crumbs.
   • Gradually add cold water and knead into a smooth dough that is firm but pliable.
   • Cover the dough with a damp cloth and let it rest for 15–20 minutes.

2. Prepare the Filling

   • Make a flavorful sweet filling with coconut, semolina, and nuts.*
   • Heat a little ghee in a wok or pan over medium flame.
   • Roast the grated coconut until it turns light pink and aromatic. Remove and set aside.
   • In the same pan, roast sooji (semolina) until it becomes slightly golden. Remove and let it cool.
   • Powder the sugar and mix it with the roasted sooji, coconut, cardamom powder, and chopped nuts.
   • Ensure the mixture is well combined and dry, so it can be easily stuffed into the dough.

3. Shape and Stuff the Kajjikayalu

   • Form the half-moon shaped dumplings with the sweet filling.
   • Take small portions of the dough and roll them into thin round discs.
   • Place a spoonful of the prepared filling in the center of each disc.
   • Fold the disc in half to form a half-moon shape.
   • Press the edges firmly to seal the filling completely, preventing it from spilling during frying.

4. Fry the Kajjikayalu

   • Deep fry the dumplings until golden brown and crisp.*
   • Heat oil in a deep frying pan over medium flame.
   • Carefully slide the stuffed dumplings into the hot oil in batches.
   • Fry them on medium flame, turning occasionally for even golden browning.
   • Once crisp and golden, remove with a slotted spoon and drain on paper towels.

5. Serve

   • Serve the hot Kajjikayalu as a festive sweet or dessert.
   • Can be stored in an airtight container once cooled for several days.