Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 cup desiccated coconut
- 1/4 cup powdered sugar
- 1/4 cup ghee
- 1/4 cup water
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, semolina, desiccated coconut, powdered sugar, and cardamom powder.
2. Add the ghee and mix well until the mixture resembles breadcrumbs.
3. Gradually add water and knead the mixture into a smooth dough.
4. Divide the dough into small balls.
5. Roll out each ball into a thin circle.
6. Cut the circle into half.
7. Take one half and fold it into a cone shape.
8. Fill the cone with a spoonful of the prepared filling.
9. Seal the edges of the cone by applying water.
10. Heat oil in a frying pan.
11. Fry the kajjikaya on medium heat until golden brown.
12. Remove from the oil and drain excess oil on a paper towel.
13. Repeat the process with the remaining dough and filling.
14. Serve hot or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 10-12 kajjikayas
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Fine cornmeal can be used instead of semolina.
- Jaggery can be used instead of powdered sugar.
- Coconut oil can be used instead of ghee.
Variations:
- The filling can be made with different ingredients such as grated jaggery, roasted gram dal, or chopped nuts.
- The kajjikayas can be baked instead of fried for a healthier version.
Tips and tricks:
- Make sure the edges of the kajjikaya are sealed well to prevent the filling from leaking out while frying.
- Do not overcrowd the frying pan while frying the kajjikayas.
- The dough should be kneaded well to get a smooth texture.
Storage instructions:
The kajjikayas can be stored in an airtight container at room temperature for up to a week.
Reheating instructions:
The kajjikayas can be reheated in a microwave or oven for a few seconds before serving.
Presentation ideas:
Arrange the kajjikayas on a platter and sprinkle some powdered sugar or desiccated coconut on top for a decorative touch.
Garnishes:
Sprinkle some chopped nuts or dried fruits on top of the kajjikayas for added flavor and texture.
Pairings:
Kajjikayas can be served with a cup of hot tea or coffee.
Suggested side dishes:
Kajjikayas can be served as a dessert on their own.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the kajjikayas are not crispy, increase the heat while frying.
Food safety advice:
Make sure the oil is hot enough before frying to prevent the kajjikayas from absorbing excess oil.
Food history:
Kajjikayas are a popular sweet snack in South India, especially during festivals like Diwali.
Flavor profiles:
Kajjikayas have a sweet and nutty flavor with a crispy texture.
Serving suggestions:
Serve the kajjikayas as a dessert or snack.
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Region: Indian