Kajjikayalu are traditional sweets which doesn't need an introduction in south Indian house hold.This festive dish is made of maida & some sweet stuffing in it. A little time taking dish but you can forget all the efforts once you taste them.
As a tradition for Diwali at my mom's place we make gulab jaamun, kajjikayalu or gavvalu (sweet & savory). She says this tradition has come from my grand mother to my mom & now to me.I learnt this recipe from my mom while helping her making them.
This recipe needs a kajjikaya peeta you can check it in Anu's cookbook but you can make them without that too. I am giving a step by step instructions for this which can help in making them without peeta.
Yields 27 kajjikayalu.
11/2 cup all purpose flour
2 Tbs oil
pinch of salt
Oil for frying
1 Cup channa dal
1 Cup grated coconut
1 Cup sugar
2 Tbs cardamon powder
How to make ???
Take bowl add flour, oil, salt & little water at a time till the flour comes together like a ball.Allow it to set for 15mins & then roll small balls as shown above & keep them aside.
Heat a pan and add channa dal to it. Dry fry dal till you get a nice aroma from channa dal.
Grind coarsely channa dal, coconut powder ,sugar & cardamon powder.
Mean while heat oil for frying.
Take a maida ball & roll it to a round shape.Add a spoonfull of stuffing powder.
Then close it in to half.
Now fold ends as shown in the figure.
Then press edges with a fork.
As our oil is ready for cooking place slowly kajjikayalu in oil.Fry them in medium heat.
Once they are done remove from oil & place them on a tissue paper.Same process repeats for rest of all kajjikay's.
I was left with 1/2 cup of stuffing powder which I rolled them to ravva ladoo's.
1. Don't fry them on high flame.
2. Fold the ends carefully or the stuffing will spill in oil & messes all kajjikaya's.
3. Be careful while handling heated oil.