Kajjikayalu Recipe

 

 Ingredients

• Maida - 3 cups
• Ghee - 2 tbsp
• Puffed Chana Dal - 1 cup
• Khus-Khus - 1/4 cup
• Grated Dry Coconut - 1 cup
• Elaichi - 1 tsp
• Sugar - 1 cup
• Jaggery - 1 cup

Preparation

1. Make stiff dough with maida, ghee and a pinch of salt, pouring water and milk equally.
2. Shallow fry khus-khus .Powder Chana dal, khus-khus and sugar.
3. Add grated coconut , Elaichi and jaggery to the powdered ingredients.
4. Make equal (lemon) size of balls with maida dough.
5. Make thin and round shaped puris, put a tbsp full of powdered ingredients and fold at center.
6. Close edges (if edges are dry, apply a drop of water with a finger at inside edge of puri), pinch slightly with thumb nail or decorate at pressed edge for nice finishing and cover with damp cloth.
7. Take a pan with refined oil for deep frying, on a medium flame.
8. When oil is warm, fry Kajjikayalu 3 at a time.
9. While they turn light brown in colour, turn to fry other side also.
10. When they fried well, take out and fry remaining Kajjikayalu also same as. Turn off the flame.