Kajjikayalu | Karanji

Kajjikayalu | Karanji
Kajjikayalu | Karanji

Now that Navaratri is coming to a close, and Deepavali/Diwali is around the corner, it is time to think of all the lovely savoury and sweet snacks that are a hallmark of this season. One of the most popular sweets of this season is Kajjikayalu. Called Karanji in Maharashtra, this is a very easy sweet to make.

How to Make Kajjikayalu | Karanji

Ingredients for the Filling

  1. Grated Copra (Dried Coconut) – 1.25 Cup
  2. Rava/Semolina – 1/8 Cup
  3. Powdered Sugar – 1 Cup
  4. Khuskhus/Poppy Seeds – 1 tbsp
  5. Powdered Elaichi/Cardamom – 1/2 tsp
  6. Kishmish/Raisins – 20
  7. Kaju/Cashew – 15
  8. Pista/Pistachios – 25

Ingredients for the Cover

  1. Maida/Refined Flour – 2 Cups
  2. Rava/Semolina – 1/8 Cup + 1 tbsp
  3. Milk – 1/2 Cup
  4. Salt – 1/8 tsp
  5. Ghee – 2 tbsp
  6. Milk – 2 tbsp

Ingredients to Fry

  • Oil – 2 Cups

Method to Make the Dough

  1. Sieve maida, rava, and salt together.
  2. Add ghee and mix.
  3. Add warm milk gradually to the flour mix and knead into a firm dough.
  4. Cover with a damp cloth and set aside for 30 minutes.

Method to Make the Filling

  1. In a heavy bottomed wok, roast the rava till it is light brown and set aside to cool.
  2. Roast the khuskhus till it is light brown and set aside to cool.
  3. Over medium heat, roast the grated copra/dry coconut till it just starts to turn brown and set aside to cool.
  4. Chop the cashew and pista to fine pieces.
  5. Mix together roasted copra, semolina, khuskhus, kishmish, dry fruits, sugar, and cardamom.

Method to Make Kajjikayalu | Karanji

  1. Divide the dough into 12-14 equal sized balls.
  2. Roll each dough ball into a 5″ round puri.
  3. Spoon 3 tsp of filling into the center of the puri.
  4. Brush milk along the edge of the puri.
  5. Fold the puri in half and press the edges together.
  6. Cut the edge with a fancy cutter, or at 1/4″ intervals, fold the edges over at a slight angle.
  7. Keep the uncooked kajjikayalu covered with a damp cloth.
  8. In a heavy bottomed wok/kadai, heat oil/ghee to a hot temperature.
  9. Put in one kajjikaya at a time into the oil and fry till golden brown.
  10. Place over absorbent kitchen tissue for a couple of minutes.
  11. Store the Kajjikayalu | Karanji covered in an air-tight container.

11 thoughts on “Kajjikayalu | Karanji

  1. loved your pictures and descriptions. Can you please let me know the trick to keep crispy kajjikaya , crispy hard and cream colored, over the next couple of days. mine turn soft like chapatis immediately.

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