RAVA KAJJIKAYALU

Kajjikayalu is a Traditional sweet with a crispy fried outer cover with a sweet filling inside.There are few types of kajjikayalu based on the filling inside.The version here is rava/sooji version.
Because of its texture and the ease of eating every body loves kajjikayalu and cant stop by eating just one!!

Will post the other versions of this recipe soon.

Ingredients:


 500gms maida


 500gms ravva


 500gms sugar


 1/2 tsp salt


 250gms dried coconut


 100gms ghee


 3-4 cardamon pods


 oil for frying


Process:


1.Take maida in a large bowl and add 2tsp of hot oil and salt and mix well

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2.Add water and make a smooth dough and keep it aside.

3.Now grate the coconut and keep aside.

4.In a mixer jar take sugar and cardamon pods and grind into fine powder.

 5.Take a pan and heat ghee in it.

6.Fry rava for about two minutes in the melted ghee and ensure that you don't roast it.

 7.Now in a similar way fry the grated coconut in  the ghee for two minutes or untill the rawness is removed from it.

8.Take a large mixing bowl and combine the previously powdered sugar,fried rava and fried grated coconut well.

 9.After mixing it evenly it should look something like this.

10.Now take the peviously kneaded maida dough and make small round balls with about 2cm in diameter

11.Roll it flat using a roller and ensure it is not too thin,so that it does not get punctured by the filling mixture.

12.We get a kajjikaya mould in the shop just to make our jobs easy! And don't worry if its not available instead use a fork to seal th edges.

 13.Now carefully place the rolled dough on the mould as shown.

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 14.with the help of a spoon take the filling mixture and place it in mould .Make sure you don't over fill the            mixture.

15.Close the mould by pressing firmly and remove the excess dough.from the edges.

16.when you open it looks something like this!

17.Now heat oil in a pan and fry them untill golden brown on both the sides.

18.Finally done kajjikayalu look like this.

Though the process looks complicated for beginners its quite easy to make with a bit of practice.
and above all,the taste of it makes you forget all the effort you put into it!!


Kitchen/cooking tips:


=>Dont throw away water left after cooking rice.You can soak your golg/silverjewellery in it and then rub with a brush and wash with some clean water.

=>To avoid breaking of egg shell while boiling add some salt to the water and then boil.

=>Remove the stems from chillies before storing to keep them fresh for long time.

=>Soak potatoes,raw banana and eggplant in water after peelingor chopping them to avoid discolouration.

=>To avoid tears in your eyes to a good extent during chopping refregirate the onions before use.

=>If you over salt a dish while it is still cooking add some cubes of peeled potatoes.


watch out for more tips in the subsequent posts!!




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