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Kajji Kaayalu

In India, a festival comes with a lot of delicious dishes. No celebration is considered complete unless and until rich food is served amongst friends, family and relatives. The festival of Makar Sankranti is also not different from the other Indian festivals; many scrumptious food items are cooked and served on this day. One of the famous and mouth watering dishes prepared on the festival of Makar Sankranti is the 'Kajji Kaayalu'. It is made with a sweet stuffing inside. In the following lines, we have provided the method of preparing this wonderful dish on Makar Sankranti. Read on to know how to make it.

Kajji Kaayalu Recipe

Ingredients

For Filling

100 gm `Endu Kobbari Koru'/ Grated Dry Coconut
75 gm Jaggery / Sugar, powdered
8 to 10 Cardomoms, peeled and powdered
1 tsp Khus Khus
1 tsp Poppy Seeds
25 gm Roasted Cashew Nuts
10 gm Raisins
2 tbsp Roasted Groundnuts
Oil, to fry

For Covering

150 gm Maida
1 tsp Ghee (neyyi)

Method

Add melted ghee to maida and mix well
Make dough of it adding enough water and leave it covered for an hour
Mix all the filling ingredients and set aside
Knead the dough and make it into small lime size balls
Roll them like `poories' - thin, flat and round
Place one and a half tablespoons of the prepared filling on the left side of the `poorie' and fold the other side over and press the ends together securely
You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative
Repeat the procedure till the filling is over
Heat oil in a thick pan / wok and fry two or three at a time till golden brown and remove
Stored in air tight containers they easily last for a couple of weeks