All purpose flour - 125g
Ghee - 1 tbsp
Water - as needed to make a dough
Salt - to taste
Oil - for frying
For the filling:
Sweetened flaked coconut - 2 tbsp
Sooji/semolina - 1/4 cup
Sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Cashewnuts - 1 tbsp, coarsely ground
Make a dough with maida, salt, ghee and water which is soft and pliable.
Divide the dough into 15 portions and shape them into small balls.
Keep aside covered with a wet paper towel for 30 minutes.
In a skillet, dry roast the coconut until light brown.
In the same skillet, dry roast the semolina until light brown and take it off the heat.
Mix together the coconut, semolina, cardamom powder, sugar and cashewnuts to make the filling. Keep aside.
Take one dough ball at a time and roll it out into thin circles.
Spread a tablespoon of the filling on one half of the rolled out dough.
Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, thus enclosing the filling.
Press the ends firmly so that it is sealed completely and twist around the edges in a ripple-fashion (check out Sailu's pictures).
Heat enough oil in a wide vessel to fry the stuffed kajjikayalu.
Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown.
Turn it over once it is golden brown on one side and then cook the other side.
Drain on paper towels.
Serve and enjoy!!
- The actual recipe mentioned using dry coconut which is finely grated instead of flaked sweetened coconut.
- Sailu's recipe used finely chopped cashewnuts in the filling.
- It also used a bit of ghee to roast the coconut and semolina, which I omitted.
- Check out Sailu's post for pictures and tips on storing the kajjikayalus.