Kajjikayalu

    Hi Friends i am back after five months.I missed  all ur recipes.Today i coming with kajjikayalu.

Lets go to the recipe:

Ingredients:
Oil for deep frying

For Stuffing:

Coconut greated-2 cups
Powdered Sugar-1 1/2 cups
Poppy Seeds/Khus khus-1 cup


For Dough:

Maida- 2 cups
Rice Flour-1/2 cup
Salt-Pinch
Water to knead the maida

Kajjikayalu mould and cup of water

Method:

In order to prepare kajjikayalu u will have to first prepare dough and then prepare the stuffing.Once u r done with both of them,u simply need to fill the stuffing and deep fry the kajjikayalu.

Dough Preparation:

Sieve the maida and rice flour ,add salt to it mix well.Now enough water to make a dough and try to keep the dough a little hard.Close with a lid and keep it aside for 1 hour.

Stuffing Preparation:

Now take the greated coconut spread in big plate at sunlight.Now dry for 30 minutes.
After  30 minitues take bowl put dry coconut,poppy seeds,powdered suger mix them well.

Kajjikayalu Preparation:


Make small size balls from the dough.

Roll them into thin poories.Make all poories.keep it aside for 30 minutes.

Now take the kajjikaya mould.Now place the prepared poori on top and fill the stuffing.Wet u r finger and run it along the edges of the spread out with water and close both sides using the kallikaya
mould.

Press the ends together firmly.Make sure that the edge is closed firmly so that the filling dosn't come out during the deep frying.Make all kajjikayalu keep it aside for 1 hours for dry.In meanwhile turn bthe side it will dry nicely.

Heat oil in kadia.At a time leave 3 to 4 kajjikayalu and deep fry on both sides till they turn into gloden brown.

Remove from oil and allow it to cool.

Then store in an air tight container.

Note:
Without Mould also we can do Kajikayalu.
Roll each ball with the roll into a thin puri.
Spread a tablespoon of he filling on one half of the rolled out dough.Wet u r finger and run it along the edges of the spread out dough with water and flod over to the opposite end,encloseing the stuffing to form a semi-circle shaped kajjikaya.Press the ends firmly so that the filling dosn't come out during the deep frying process and either press with frok