KAJJIKAYALU /KARANJI RECIPE 2021/Masthani’s kitchen
How to make Kajjikayalu /Karanji recipe (step-by step picks) 2021/Masthani’s kitchen:
Hello friends!
Namsthe 🙏
Welcome back to
all my readers I hope you all are doing well please wear mask and stay healthy.
Kajjikayalu is one
of the famous festivals sweet recipe which are stuffed sweet and deep fried
snacks. I am posting this recipe in a traditional baked version specially
prepared in Andhra style or southern India, in
this blog we can easily make it in our home by using step – by step photos with
detailed steps.
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| Kajjikayalu |
By
looking of traditional version of kajjikayalu crispy outside and softness
inside stuffing with some special flavors & herbs like roasted semolina, dry
coconut, sugar/jaggery, poppy seeds with a tinge of cardamom which are deep
fried in oil to get a perfect sweet snack. Kajjikayalu can be easily stored more
one month tight with air-cap.
Mainly
kajjikayalu are prepared with different nuts, all purpose flour/wheat flour and
roasted semolina by using with various ratios depends as per our wish. Roasted
all the nuts like dry coconut, ground nuts, dry fruits, dal mixing all them
with a semolina, all purpose flour/wheat flour in a ratio of 2:1 quantity making
dough and folding technique to get a perfect shape and at conclusion fried in
oil.
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| kajjikayalu |
TABLE OF CONTENT:
BENEFITS OF KAJJIKAYALU:
Cardamom seeds:
all we know that cardamom seeds have a health benefits, unique taste with
resinous, aromatic which gives flavorings both food and drinks in our daily
healthy purposes.
Dry coconut: in
this recipe we add dry coconut to get tasty bits and also a lot of health
benefits which can grow healthy tissues and fight with diseases.it helps to
store longer period and fresh.
Nuts: It have a high
nutritional values like minerals, fiber, calcium, iron.
All purposes
flour/wheat flour: in this recipe we add flour to get dough to make a
kajjikayalu .we add equal quality of both the flour on 1:1 ratio to get the
instant energy with a lot of fiber content.
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| KAJJIKAYALU /KARANJI |
DERIVED INGRENDITS:
1:1 ratio of all purposes
flour/wheat flour
½ cup of dried coconut
½ cup of ground
nuts
½ cup of
1 cup of sugar
3 spoons of
cashews (chopped)
1 spoons of poppy
seeds (optional)
¼ spoons of
cardamom
2 spoons of
semolina
Pinch of salt
¼ of ghee/butter
1/3 cup of warm water
DETAILED STEPS:
Preparation of Filling:
Step 1: At begin
take a slightly roasted nuts, dal, chopped cashew, dry coconut with an equal
quantity or else as per your taste.
 |
| roasted nuts, |
Step 2: Transfer them
in the blender grind them in a fine powder.
 |
| blender |
Step 3: For the
sugar filling transfer that powder in one bowl pour 1 to 1½ cups of sugar and
mix well.
 |
| sugar filling |
Step 4: Take a pan add 1 cup of roasted semolina and poppy seeds one after the other till fragrant.
 |
| roasted semolina |
Step 5: Grind roasted
cardamom pods (with or without skin) mix well to get a more aroma.
|
|
Dough process:
Step 6: Here I take
all purposes flour and wheat flour with an 2:1 ratio to get a perfect dough
mixing with pinch of salt on it.
 |
| wheat flour |
Step 7: Begin to
knead add more water as per needed, knead very well until it get soft &
pliable. If the dough is too loose add flour on it knead properly.
|
|
 |
| rest it for 30 min |
Shape of kajjikayalu:
Step 9: Divide the
dough in same equal balls and keep aside.
 |
| equal balls |
Step 10: Now,
sprinkle the flour on balls rolling the pin into thin circle/disc.
|
|
 |
| filling |
Step 12: wet the
finger with water spread it edges of the dough and fold over to form a
semi-circle.
|
|
 |
| twist the edges |
Step 14: Repeat
the process till all dough is done, dust-off the excess flour and keep aside.
|
| kajjikayalu dough |
Deep-frying process:
Step 15: Take a
wide pan heat the oil and maintain medium –low flame.
 |
| deep-frying |
Step 16: kajjikayalu
must fry in oil with medium flame till the color is changes to golden brown color.
 |
| golden brown color |
Step 17: At last, kajikayalu are ready transfer in plate and enjoy the each byte of crunchy, tasty sweet.
 |
| kajikayalu |
You may check this collection of festival recipes on the blog links are given below we can happily directly re-linked to that page.
REQUIRED TIME:
|
Prep time |
25 min |
|
Cooked time |
10 Min |
|
Total time |
35 min |
|
cuisine |
India |
|
Makes |
6 servings |
|
Author |
PROCEDURE:
Preparation of Filling:
- At begin take a slightly roasted nuts, dal, chopped cashew, dry coconut with an equal quantity or else as per your taste.
- Transfer them in the blender grind them in a fine powder.
- For the sugar filling transfer that powder in one bowl pour 1 to 1½ cups of sugar and mix well.
- Take a pan add 1 cup of roasted semolina and poppy seeds one after the other till fragrant.
- Grind roasted cardamom pods (with or without skin) mix well to get a more aroma.
Dough process:
- Here I take all purposes flour and wheat flour with an equal quality to get a perfect dough mixing with pinch of salt on it.
- Begin to knead add more water as per needed, knead very well until it get soft & pliable. If the dough is too loose add flour on it knead properly.
- Cover with wet cloth or plate rest it for 30 min, if instantly make naans rest it for 10 min more rest gives more taste and soft.
Shape of
kajjikayalu:
- Divide the dough in same equal balls and keep aside.
- Now, sprinkle the flour on balls rolling the pin into thin circle/disc.
- Add a tablespoon of filling at the center of dough.
- Wet the finger with water spread it edges of the dough and fold over to form a semi-circle.
- Press ends of the dough firmly, twist the edges around the kajjikaya so that filling is coming out while deep-frying as shown in below picture.
- Repeat the process till all dough is done, dust-off the excess flour and keep aside.
Deep-frying process:
- Take a wide pan heat the oil and maintain medium –low flame.
- Drop gently 3-4 kajjikayalu into the oil deep-fry them.
- kajjikayalu must fry in oil with medium flame till the color is changes to golden brown color.
- At last, kajikayalu are ready transfer in plate and enjoy the each byte of crunchy, tasty sweet.
TIPS FOR BEST RESULTS:
- We can use different flour as per wish but wheat flour gives healthy diet.
- Dough keep aside for 30 min get more softer and easily melt while eating.
- kajjikayalu must be cooked in the medium –low flame only, while deep-frying the dough maintain the low flame .
- Filling items we can add more dry-fruits like walnuts, almonds, khoya roasted sesame seeds as per wish.
- Instead of sugar we can also add jaggery syrup to get a healthy sweet.
- Folding process is important in this recipe so that filling is coming out while deep-frying.
- We buy kajjikayalu moulds available in markets after rolling out dough.
Nutrition facts (estimation only):
(6 servings per container
Serving size (1g)
Calories -178, total fat-6g,
saturated fat-4g, transfat-0g, cholesterol-6mg, sodium -3mg, total
carbohydrates-23g, sugar-12g, proteins -4g)
Thank you for visiting my blog and spending your valuable time
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