Here is Kajjikayalu traditional andhra sweet recipe. Roasted coconut and suji mixed with dry fruits is sealed in half moon shape thin flat bread and then deep fried. Telugu Kajjikaya is a crispy, nutty and delectable sweet quite popular during Telugu festivals. It is super crunchy and delicious. An all time favorite with all. Kajjikayalu is in fact eaten across India and is known by different names across the country – Gujiya, Karanji, Karjikai … Let us learn how to make Kajjikayalu traditional andhra sweet.
1/2 kg plain Flour (Maida)
4 tbsps Ghee
water to knead the maida
oil for deep frying
For the filling:
1/2 cup grated Coconut
1 cup Suji
1 cup Sugar
1 tsp green Cardamom Powder (Hari Elaichi Powder)
15 chopped Cashews
5-6 chopped Almonds
How to make kajjikayalu traditional andhra sweet :
- First, rub the ghee into the maida well.
- Now make a dough that is not too soft by kneading this flour with cold water.
- In a kadai, heat some ghee and roast the grated coconut till is pink in color.
- Take it off and roast the suji in the same vessel.
- Powder the sugar and then mix it with suji, coconut, cardamom powder and dry fruits.
- Now roll small thin puris of the dough and fill in this mixture.
- Fold the stuffed puris so as to form a half moon and seal well.
- Deep fry these puris and serve these Telugu kajjikaya hot or cold.It stays best for 5 – 6 days.