Kajjikayalu or Kariyalu or Garijelu is another famous traditional Andhra sweets recipe usually prepared during festivals or on any happy occasions. It is one of the Diwali special sweet recipes. It has become popular in North India too they call it Gujiya or Karanji in Maharashtra, Karigadabu in Karnataka. Kariyalu can be made in various varieties with different stuffings such as grated coconut, groundnut powder, sesame powder, dry fruit powder etc.For sweetness we can use either sugar or jaggery, both tastes awesome.
So lets get into the making of Kobbari Kajjikayalu where I use Kobbari(Coconut) as stuffing in kajjikayalu.
Ingredients:
Dough Ingredients:
1. All purpose flour (Maida) - 250 gms
2. Oil - 2 tbsps and For deep frying
3. Salt - A pinch
4. Water - To knead
Filling Ingredients:
1. Dry Grated Coconut - 1/4 cup (Make sure the coconut is not too moist and not too hard)
2. Sugar - 1/2 cup
3. Cardamom Powder - 1 tsp
Preparations:
Dough Preparation:
1. Mix all purpose flour, oil(2tsps), salt, water and knead it to a soft dough
2. Cover with a lid and keep it aside for about 30 mins
Filling Preparation:
1. Take a pan and dry roast the dry grated coconut, when nice aroma comes and the coconut powder is about to change its colour, dish out the coconut powder into a plate
2. When coconut powder cools down completely then only we need to add sugar and cardamom powder and mix well
Procedure:
1. Take the kneaded dough and divide it to small lemon sized balls
2. Take a dough ball and roll it to thin poori using rolling pin
3. Put 1 tbsp of the filling stuff which we have prepared in the centre of the poori
4. Fold the opposite end over the filling and close the poori to form a half moon shaped poori
5. Press the edges firmly so that the filling might not ooze out
6. Take a kadai and heat oil for deep frying
7. Meanwhile make all the kajjikayalu with remaining stuff
8. Fry 3 to 4 kajjikayalu at a time till they turn to golden brown colour
9. Drain excess oil on a tissue paper and allow it to cool down
10. You can enjoy kajjikayalu either when they are hot or cold
11. Kajjikayalu can be stored in an air tight container and they stay good for almost 2 to 3 weeks
1. All purpose flour (Maida) - 250 gms
2. Oil - 2 tbsps and For deep frying
3. Salt - A pinch
4. Water - To knead
Filling Ingredients:
1. Dry Grated Coconut - 1/4 cup (Make sure the coconut is not too moist and not too hard)
2. Sugar - 1/2 cup
3. Cardamom Powder - 1 tsp
Preparations:
Dough Preparation:
1. Mix all purpose flour, oil(2tsps), salt, water and knead it to a soft dough
2. Cover with a lid and keep it aside for about 30 mins
Filling Preparation:
1. Take a pan and dry roast the dry grated coconut, when nice aroma comes and the coconut powder is about to change its colour, dish out the coconut powder into a plate
2. When coconut powder cools down completely then only we need to add sugar and cardamom powder and mix well
Procedure:
1. Take the kneaded dough and divide it to small lemon sized balls
2. Take a dough ball and roll it to thin poori using rolling pin
3. Put 1 tbsp of the filling stuff which we have prepared in the centre of the poori
4. Fold the opposite end over the filling and close the poori to form a half moon shaped poori
5. Press the edges firmly so that the filling might not ooze out
6. Take a kadai and heat oil for deep frying
7. Meanwhile make all the kajjikayalu with remaining stuff
8. Fry 3 to 4 kajjikayalu at a time till they turn to golden brown colour
9. Drain excess oil on a tissue paper and allow it to cool down
10. You can enjoy kajjikayalu either when they are hot or cold
11. Kajjikayalu can be stored in an air tight container and they stay good for almost 2 to 3 weeks