Kajjikayalu - Andhra Sweet

Preparation Time: 20 minutes 

Cook Time: 3-4 minutes per batch 

Makes : 45

Ingredients:

To make the dough:

Maida/All purpose flour: 3 cups

Water: 200 ml

Butter : 1/4 cup or 4 tbsp

Salt : 1/2 tsp 

For Filling:

Bombai Rava/Sooji: 1 cup

Gasagasalu/poppy seeds: 1/4 cup 

Roasted peanuts: 1/4 cup 

Puffed Bengal gram/putnalu : 1/4 cup

Coconut powder: 1/2 cup

Jaggery: 1/2 cup 

Sugar : 1/2 cup

Elachi /cardamom: 5 powdered

Cashews : 1/4 cup

Other:

Ghee : 1 tsp 

Oil : for deep frying 

Method:

Take all the ingredients under the listing to make the dough, mix them well into a semi-soft dough and let it rest for 15 minutes.

Heat ghee in a pan and roast Sooji for 2 minutes. Take it out, put poppy seeds and roast then for 1 minute, add coconut to them and roast for another minute. Take everything out and mix all of them. Add sugar and cashews to the powder. 

Take roasted peanuts and putnalu in a blender and make a fine powder.

Add that to the Sooji mix, add jaggery and mix well. 

Take the dough, make small balls the size of a small lime. Roll them into round puri's. 

Take the Puri, place it on Kajjikaya press, put a tbsp of Sooji mix, wet around to close with water. Close it the Kajjikaya.

Heat oil for deep frying and fry Kajjikayalu in medium heat for 3-4 minutes until they turn golden brown. 

These can be stored in an air tight container for 2 weeks.

Note: if you don't have the Kajjikaya press, just fold it in half and press it with a fork on the edges.