Friday, February 12, 2010

కజ్జికాయలు: Kajjikayalu

Preparation time: 1 hour
Makes around 15 kajjikayalu


2 cups maida/all purpose flour
½ cup sugar / grated jaggery
½ cup sooji / bombay rava ( Or putnala pappu/ roasted chick peas powder Or gasagasalu/khus khus)
1 tsp cardamom/elaichi powder
¼ cup desiccated coconut powder / fresh grated coconut
2 tbsp Ghee
pinch of salt
Oil for frying


Mix all purpose flour, salt, 1 tbsp ghee and enough water to make smooth and soft dough (not too soft). Cover with a cloth and let it sit for at least 45 min.

Meanwhile, heat a pan, add ½ tbsp of ghee and roast the sooji till it changes color.
Keep aside and now roast coconut in ½ tbsp of ghee till it changes color. Fresh coconut needs more time than dry coconut.
Add it to the roasted sooji.
Add sugar and elaichi powder to this mixture and let it cool. The filling is ready.

Divide the dough into lemon sized balls.
Now, roll each ball into a thin puri ( use flour to roll out).
Spread a tablespoon( or less) of filling mixture in the center, wet the edges of the puri and close the filling with the puri to form a semi circled shape as shown.
Press the ends firmly with finger tips.

Use kajjikaya moulds to shape it into a kajjikaya.
If you don’t have it, use the edges of a fork and press it gently across the semi circled edges to give it a kajjikaya shape as shown (I use this procedure).

Heat enough oil in a pan for frying. Gently take each rolled kajjikaya without disturbing the edges and slide it into the oil. Oil should be hot enough. Try to fry 3-4 once and deep fry till they are golden brown.

Let the kajikayalu cool and then store in an air-tight container. Can be stored up to 2 weeks.

Note: Instead of 2 cups of maida, you can also use 1 cup of atta and 1 cup of maida. If putnla pappu is used instead of sooji, use jaggery instead of sugar.


  1. WOW!Kameswari, great job.Ne explanation adirindhi.
    chla time thisukuni vuntundhi rayataniki.chustunte thinalanipistunnadi.Kaavya ki thelisindani disappoint avaddu.mana prayatnam manamu cheddamu.manaku kuda use avuthundhi kada!andariki anni theliyavu. and kajjikayallo insted of rava gasalu/kuskus kuda mother ala chesevaru.

  2. Thanks pinni. gas gasalu gurinchi vinnanu kani eppudu tinaledu, add chestanu.
    Lets all keep up the spirit as pinni said!

  3. Yumm nice! I remember didi used to make these, she used whole wheat flour without any maida i think, I'll ask her...
    I have a request, I cant understand qualitative terms like "enough water", "smooth soft but not too soft", can you please include an approximate of how much water was needed for the 2 cups next time when you make & notice.
    Well I dont know how useful this blog is for Kaavya, but it's terrific for me :-)

  4. Kameswari, you are totally made for doing something like this!!
    Very descriptive and great pix as usual!
    I will definitely make this one....
    As for my recipes, I promise this weekend :)
    Great job everyone.

  5. Wow ! chaala baagunnayi..they look yummy :)...... I guess it's your turn to post a couple of them to portland :)

  6. guess what guys, I am making kajjikayalu just now! :-O They were beckoning me to cook them, and I couldn't study at all under their trance, am done with the filling, I'll roll out the pooris & do it in another half hour!! I hope the dough comes out okay though, I think I put too much water. It's for shivji for shivratri ;-)

  7. Thanks all....
    @Kalyani - sure, will do, but you must come to London first;)
    @Vinni, am sorry for not mentioning the quantity of water. But, the dough should be similar to the one shown in the picture - little softer than chapathi dough. Hope they come out well:)....

  8. @Vinni, godd job! immediete ga try chestunnavu . good luck

  9. Super!.. I love this sweet.. Naaku kajjakayala chekka lendey cheyyachhu ani teledu.. Amma kuda ochhinappudu India ninchi techhi mari chesindi :).. Ma Wedding anniversary ki chesukuntanu.. Thank you so much for the recipe.

  10. Inko doubt entantey, If we don't use rava , Should we roast gasagasalu or chick pea powder too?

  11. @rumz, If you are using gasagasalu/poppy seeds then you need to roast, but not needed for putnala pappu/ roasted check peas. Hope you will enjoy...

  12. @runz, nuvvu rendu rakaluga cheyyi.okati gasgasalu, kobbari, sugar, elachi vesi try cheyi. adi naaku chla istam. tendo rakam Kameswari cheppinatlu cheyi.