Kajjikalu

Kajjikalu is one of my favourite sweet .It Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert . mom really make delicious kajjikalu , I really don’t have a sweet tooth but when it comes to kajjikalu I really have one , the outer layer of it is very crispy and the inner is filled with a sweet filling and as u bite u can feel the relishing taste which satisfy ur taste buds and still making u long for more.The outer layer is made with All purpose flour or Maida and is stuffed with different fillings.

Ingredients
for the layer:
500 gms maida (all-purpose flour)
enough water to knead the maida
salt to taste
oil for deep frying

For the filling:
dry coconut /fresh coconut finely grated
putnala pappu/roasted chick peas
1 cup sugar you can increase as per ur taste
1 tsp cardamom powder

1.Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft.. Keep aside covered for half an hour.
2.Meanwhile grind the ptnallu papu sugar and coconut if dry coarsely.
3.Then mix all the ingredients and add cardmom powder and mix well.
4.Divide the dough and shape into small balls .
5.Now, roll each ball with the rolling pin into a thin puri.
Kajjikayalu are normally made in half moon shapes. different shape moulds are available these days so we can also make in those molds available.
6.Now place the rolled puri on the mould .
7.Spread a tablespoon of the filling on one half of the rolled out dough.
8.Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
9.Press the ends firmly so that the filling doesnt come out during the deep frying process.
10.Heat enough oil in a wide pan vessel to deep fry the stuffed kajjikayalu.
11.Drop 3-4 kajjikayalu into the oil slowly
12.And deep fry them till golden brown, on medium flame turning them carefully to the either other side so that it cooks on all sides.
Once they are done drain them on to a tissue paper to remove excess oil.
Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.