Kajji Kaayalu is a famous dish, specially prepared on Makar Sankranti. Read the recipe given below to know how to make Kajji Kaayalu.
In India, a festival comes with a lot of delicious dishes. No celebration is considered complete unless and until rich food is served amongst friends, family and relatives. The festival of Makar Sankranti is also not different from the other Indian festivals; many scrumptious food items are cooked and served on this day. One of the famous and mouth watering dishes prepared on the festival of Makar Sankranti is the 'Kajji Kaayalu'. It is made with a sweet stuffing inside. In the following lines, we have provided the method of preparing this wonderful dish on Makar Sankranti. Read on to know how to make it.
Kajji Kaayalu Recipe
- 100 gm `Endu Kobbari Koru'/ Grated Dry Coconut
- 75 gm Jaggery / Sugar, powdered
- 8 to 10 Cardomoms, peeled and powdered
- 1 tsp Khus Khus
- 1 tsp Poppy Seeds
- 25 gm Roasted Cashew Nuts
- 10 gm Raisins
- 2 tbsp Roasted Groundnuts
- Oil, to fry
- 150 gm Maida
- 1 tsp Ghee (neyyi)
- Add melted ghee to maida and mix well
- Make dough of it adding enough water and leave it covered for an hour
- Mix all the filling ingredients and set aside
- Knead the dough and make it into small lime size balls
- Roll them like `poories' - thin, flat and round
- Place one and a half tablespoons of the prepared filling on the left side of the `poorie' and fold the other side over and press the ends together securely
- You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative
- Repeat the procedure till the filling is over
- Heat oil in a thick pan / wok and fry two or three at a time till golden brown and remove
- Stored in air tight containers they easily last for a couple of weeks
- If the edge is not closed firmly, the kajji kaayalu may break open while frying and the contents of the filling spill into the oil, thereby creating a mess. To secure the ends firmly dip your forefinger in water and run it lightly on the inner part of the poorie's edge before folding it together.
- In place of grated dry coconut roasted and powdered sesame seeds or `kova' may be used along with a blend of sliced cashew, almonds, dates, walnuts and raisins, all of which are quite delicious.
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