Monday, June 23, 2008

Kajjikayalu or Karjikayalu~ Andhra Special!

We had quite a fun cooking late on Saturday night. Our dinner was simple as hubby dear was not in town. And kids graced us by going to bed early. We found ourselves in the kitchen by 9.30 pm and I saw Athamma was getting something ready. I was busy cooking for one of the pending events. Imagine staying up late to cook up for events. Seriously, I found myself laughing over it. But nevertheless all interested. Athamma was planning to make Kajjikayalu. I remembered helping out Amma, when she used to make these a decade back. Its been quite long, since we made it at. I know hubby likes these and its been on mind for a while. But we always get our dose of these, when my sister-in-laws gets them when they visit us.

Since it was already getting late, I said we will do it on Sunday. Once my dish was all done, I sat to work on the Mela entries. Let me confess right away, I may not be able to do the round up in another atleast 2-3 days. Anyway I was busy working, when suddenly the skies opened and it really poured. Power got cut and I sat up fanning the kids till wee hours. It was all thunder and lightning. Konda and Chinnu were fast asleep, while Peddu got up. He says 'Ma, Paa', the moment he gets up. He shows the milk and asks for a feed. This is how he is being doing off late. He recognizes all objects and says just the first syllable. We got to understand what he is saying. I thought he might get scared of the thunder, but he happily slipped on the milk, looking at the lightning that managed to peep in. We then slipped to oblivion not knowing when the rains stopped.

Morning next, was one beautiful one to wake up too! It was all so chill and misty. Imagine we getting this climate in this season. But then our city is known for its off seasonal behaviors, and that's one of the reasons why I love it so much! We thought we will get down to making the Kajjikayalu or Karjikayalu as its also called, before the kids come down on us, so I clicked away many pictures while making it. Thought of making a video, but since hubby dear wasn't around, I couldn't manage both cooking and capturing!

Kajjikalu is a famous Andhra sweet. Its outer layer is made with All purpose flour or Maida and is stuffed with different fillings. It can be of these separately or combined. We can use Coconut filling, Fried Gram, Poppy seeds, and yes you can think of others too. We made both coconut and dalia fillings. To know which is what, Athamma toped the dalia ones with red colour!

Ingredients Needed:

For the cover:

All purpose flour / Maida - 1 cup
Ghee - 2 tsp
Salt - a pinch
Water to knead

For the filling:

Grated Copra - 1 cup
Sugar - 1/2 cup or (you can increase as per your taste)
Cashew nuts - 10 whole ( you can use other nuts combination with raisins)
Poppy seeds - 2 tsp
Cardamom a pinch

Oil for Deep frying

Method to prepare:

Kajjikayalu are normally made in half moon shapes. There are many ways to make this. You can even make these in the molds available.

To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. When you allow it to rest, it will get soft again. So either you mix some more flour before rolling out. Or you knead and roll out immediately

To make the fillings, grate the Copra or the Dried coconut. This tastes great and also stays longer as the fresh one might get spoiled.

Chop the cashew nuts into small pieces. Mix the grated coconut, cashew nuts, sugar, poppy seeds and cardamom together. This will be a dry mixture.

Making the kajjikaya on the rolling board.

Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.

Scoop a spoonful of the coconut filling and place on the middle. List one side of the dough, bring to the other side and press well. You can dab some more flour and press well so that the filling doesn't come out.

Making it in your palm.

Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.

In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in. As shown in the picture.

Round Kajjikaya.

This is much easier way to make. Roll out two small puri size dough. Place the filling in the middle. Place the other puri on top and press down well.

Once you have all the Kajjikaya filled and ready, Heat the oil for deep frying. Once the oil is hot, simmer and gently drop in the kajjikaya. Fry in low flame, only then the outer layer will be crispy.

Turn to the other side, when its cooked on one side. Once its done on both sides, drain them on to a kitchen towel.

I actually didn't count how many came as I was eating them non stop without having my breakfast too! Talk of an addiction!

I am sending our famous Kajjikaya stuffed with coconut to Suganya who is hosting AFAM themed on Coconut.

Sending this to Vani of Batasari, who is hosting the RCI: Andhra Festival Foods! I never knew about this until Asha told me. I would've been really sad to have missed it. Thanks Asha and thanks Vani, will try to send in more!

Back to Main Recipe Index

Go to "Spice your Life" Blog Index


Enter your email address:


34 comments :

Jayashree said...

Looks delicious.....

Nags said...

my mom used to make this too.. long long back. i dont know when u find time for all this srivalli :)

Priti said...

Wow looks yummy....feel like having one now..

notyet100 said...

the cover of the sweet looks like ghujia,..but the filling is different nice one...new one for me,..now when i prepare ghujia during holi,..can prepare this sweet for variation...btw wht does kajjikayalu means....??u can chk holi post in my blog...to chkout ghujia...i amsure ur kihs must have enjoyd,..nice idea..of marking with olour ...to identify the which one is whta//thanks for sharin...liked readin about ur children too//

Latha Narasimhan said...

Happy to cook when hubby is away! Too bad! :D
My amma always used to prepare sweets and savouries after dinner till late night! For diwali I always prepare after dinner! I feel we need to be calm with no other work to do!
Karjikais are looking yummy! :))

Arundathi said...

weren't the rains fabulous?! :-)

Divya said...

oh they look so yummy sri...wish i could take a bite!!!and yeah,the rains were a blessing!!!

satya said...

Nice idea to decorate with 'bottu'....:D. Clever atthamma..!

Happy cook said...

Looks so delicious.
My BIL is from Andhra and i remember when his mom visited my sis and BIL she used to bring these and when sis came home she used to give to us too and they were delicious.

Ranjani said...

I've never tried this before, but I have a huge weakness for sweets, I'll try this soon!
The shape of your sweets are purrfect!

Sia said...

Valli,
i'll shoot u if u dont send me entry for mbp :P

Asha said...

Sri, I just saw Dosa mela 4? YAY!!:D

I used to love these although there are very few Indian sweets I like, looks mouthwatering!

Hey, you know RCI Andhra Festival food is announced by Vani? Send this there too!:))

Pearlsofeast said...

wow great one Srivalli.I enjoying reading.Was so nice dear.

kamala said...

Looks delicious Valli..I used to get up early in the morning to prepare sweet and finished everything before the kids get up.I like all the sweets .love to have one

Aparna said...

I know these are very tasty. These are made in Goa during the Newri/ Newriyo here.

JZ @ Tasty treats said...

loved reading your post sri! and the sweets look delicious! yesterday i made something with coconut and u are making me crave this coconut dish like anything!!

Mishmash ! said...

hey feed is working....thanks :)will drop by later to read the post :)

Shn

Vanamala said...

Looks super....

Divya Vikram said...

I like this sweet a lot Valli..I like the twists along the edge of each one..Needs a lot of patience I guess

Madhavi said...

Looks awesome, delicious!!!

skribles said...

yummy kajjikayalu! i want one

ranji said...

what a lovely post sri....loved ur photo instructions:)...beautifully done edges..i loved the round shape especially more than the half moons....i am trying ur snake gourd and moong dal dish today...will let u know how it came out tomo:)...great going..

Mrs.SriLekha said...

hi valli
just 3 days back i tasted it. my neighbour aunty has cooked it in her home and asked me to taste it. that was nice. And ur recipe is also too good.. the pics were so nice.....
u have a surprise in my blog. have a visit to my blog immediately

Rajitha said...

srivalli..i love these!! and you are such a hard working woman...i am amazed each time on how much u accomplish every day!! wow...

Uma said...

delicious kajjikayalu, srivalli! my mom used to store them in a big box so that we can eat them as a snack after school. we usually stuff them with dalia mixture. thanks for reminding.

Kalai said...

We call it somaasi in Tamil. I adore these, Valli!! Yours look perfect! :)

Cham said...

My neighb are from Andra, they just gave me this sweet. But yours looks so perfect and attractive :)

Andhra Flavors said...

Hey srivalli perfect kajji kaayalu. color chala baavundi. I too have this recipe but your sweet looks perfect. that round one is new to me. anni half moon laa vunte adi full moon laa vundi.

SMN said...

Valli v call it karjikaayi.. my fav this is

Shri said...

Lovely dish Srivalli!!

Jeff said...

I have to tell you I really do love this blog. I learn more and more each post especially what copra is. Definitely something I am going on a mission to find and start experimenting with.

Sunshinemom said...

My favourite, got to admire your tenacity! I am sure Konda, Chinnu and Peddu loved it! It is karanja in Marathi(They use a rawa filling with copra) and Gujiya in Hindi. I make it every Holi with a mawa/khoya filling.

Namratha said...

I loved the fact that your athamma shaped the kajjikayalu by hand, I use the mould :) I am not a big fan of the coconut filling, but still love these!

Minti said...

I made these yesterday for the first time and I must say, they were delicious. (note that I said ‘were delicious’ – we already polished them off:)). Thanks for the recipe!
Just one clarification – mine had some hollow space once they were fried up, so the filling turned out to be less than the outer layer. They were fine while filling them, but the space came about due to the frying. Is there a way to avoid that so that that the ratio of filling to outer layer is more?

Related Posts Plugin for WordPress, Blogger...