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November 15, 2008

Kajjikayalu

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Region : Andhra Pradesh
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Ingredients : 

Refined flour (maida)

-

150gms

Melted Ghee

-

1tsp

For the filling

Grated dry coconut

-

1cup

Powdered Jaggery or sugar

-

75gms

Powdered Cardamoms

-

8 to 10nos

Khus khus (Poppy seeds)

-

1tsp

Roasted and crushed cashew nuts

-

25gm

Roasted and crushed groundnuts

-

2tbs

Raisins

-

10gm

Oil 

-

to fry

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   Ghee,   coconut,   Raisins,  



 

Method of Preparation :

Sieve the flour, pour melted ghee and knead to a smooth dough by adding enough water. Cover and leave it for an hour. Mix all the ingredients for filling.

Make small lime size balls from the dough. Roll them into thin pooris. Place 11/2 tsp of the prepared filling on one side of the poori and fold the other side over and press the ends together firmly. Make sure that the edge is closed firmly or the contents may spill off while frying.

Heat oil and fry kajjikayalu two or three at a time till golden brown. Store in an air tight container. It may last for a couple of weeks.

Note :  Almonds, dates, walnuts etc can be used for the filling.

 
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2 Comments

   Jasmeet, ItalyReplyPosted On:15/9/2013
It is very easy recipe to cook... it is very tasty when i ate this sweet .....thanks
 
   mamatha, hyderabadReplyPosted On:6/1/2010
nice sweet