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Kajjikayalu 
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Featured Recipes for Kajjikayalu
The Coconut and Cardomom stuffing give it a unique taste. It is prepared during Southern India festivals like Ugadi, Deepavali and Ganesha Chaturthi.
You will need:
- 1 cup wheat Atta[or wheat flour]
- 4 table spoons Ghee
- Salt to taste[a pinch]
- A pinch of cardomom powder
- 1 cup grated coconut
- 3 cups sugar
- Alittle milk
- Raisins
Method:
Mix the flour,salt,and ghee well. add water and make a dough as for chapathis. Keep aside.
Cook the coconut, sugar, milk, raisinsand cardomom powder till dry. This is for the stuffing.
Make balls out of the dough. Roll them into little Rotis, place some stuffing in the centre , fold into semi circles and bind the edges together. You can use the milk for this fopr extra bonding.
Take care to see the edges are closed completely. Otherwise they’ll open in the oil and disintegrate.
Fry till light brown. The end-result should be crispy Karjikai with the sweet coconut layer coated inside.
Serve as a Sunday evening Snack.
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