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
- Grated Copra (Dried Coconut) – 1.25 Cup
- Rava/Semolina – 1/8 Cup
- Powdered Sugar – 1 Cup
- Khuskhus/Poppy Seeds – 1 tbsp
- Powdered Elaichi/Cardamom – 1/2 tsp
- Kishmish/Raisins – 20
- Kaju/Cashew – 15
- Pista/Pistachios – 25
Ingredients for the Cover
- Maida/Refined Flour – 2 Cups
- Rava/Semolina – 1/8 Cup + 1 tbsp
- Milk – 1/2 Cup
- Salt – 1/8 tsp
- Ghee – 2 tbsp
- Milk – 2 tbsp
Ingredients to Fry
- Oil – 2 Cups
Method to Make the Dough
- Sieve maida, rava, and salt together.
- Add ghee and mix.
- Add warm milk gradually to the flour mix and knead into a firm dough.
- Cover with a damp cloth and set aside for 30 minutes.
Method to Make the Filling
- In a heavy bottomed wok, roast the rava till it is light brown and set aside to cool.
- Roast the khuskhus till it is light brown and set aside to cool.
- Over medium heat, roast the grated copra/dry coconut till it just starts to turn brown and set aside to cool.
- Chop the cashew and pista to fine pieces.
- Mix together roasted copra, semolina, khuskhus, kishmish, dry fruits, sugar, and cardamom.
Method to Make Kajjikayalu | Karanji
- Divide the dough into 12-14 equal sized balls.
- Roll each dough ball into a 5″ round puri.
- Spoon 3 tsp of filling into the center of the puri.
- Brush milk along the edge of the puri.
- Fold the puri in half and press the edges together.
- Cut the edge with a fancy cutter, or at 1/4″ intervals, fold the edges over at a slight angle.
- Keep the uncooked kajjikayalu covered with a damp cloth.
- In a heavy bottomed wok/kadai, heat oil/ghee to a hot temperature.
- Put in one kajjikaya at a time into the oil and fry till golden brown.
- Place over absorbent kitchen tissue for a couple of minutes.
- Store the Kajjikayalu | Karanji covered in an air-tight container.