Kajjikayalu

Ingredients:

For Shell:

2 Cups maida

1 Cup Whole Wheat Flour(Atta)

1 Tbsp ghee(Clarified Butter)

Water as needed

For Filling: 

4 Cups grated coconut

1 ½ Cup mawa dry

1 Cup cane white sugar

1 tsp Cardamom powder

1/2 Cup Ghee Roasted cashews crushed

Oil for Deep Frying.

Kitchen Equipment/Utensils  :

Kajjikaayalu mould

Deep vessel for frying

Chapati rolling pin 

Cooking Method:

For dough, mix all ingredients for the shell with enough water, and make a stiff dough as we do for samosa and rest for 30 mins

Mix all the ingredients for the filling and do a taste test, add the sugar as needed.

Make small dough balls, roll out into chapati, fill a dollop of filling and seal using kajjikaayalu presser. 

Repeat for the rest of the dough.

Make sure all the dumplings are sealed

Fry in oil until golden color over medium flame.

Let them cool completely before storing in air tight container

Tips:

Do not fill up the mould with the filling leave enough space for them to puff.

Shelf life in air tight container for 2 weeks