Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/2 cup ghee
- 1/2 cup grated coconut
- 1/2 cup jaggery
- 1/4 cup roasted gram dal
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 1 tsp cardamom powder
- 1/2 tsp nutmeg powder
- 1/4 tsp salt
- Oil for frying
Special equipment needed:
- Rolling pin
- Kajjikaya mold (optional)
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, semolina, and salt. Mix well.
2. Add the ghee and mix until the mixture resembles breadcrumbs.
3. Add water little by little and knead the dough until it becomes smooth and pliable. Cover and let it rest for 30 minutes.
4. In a pan, roast the grated coconut until it turns golden brown. Add the jaggery and mix well until it melts and combines with the coconut.
5. Add the roasted gram dal, cashews, raisins, cardamom powder, and nutmeg powder. Mix well and let it cool.
6. Divide the dough into small balls and roll them out into thin circles.
7. Place a spoonful of the coconut-jaggery filling in the center of each circle.
8. Fold the circle in half and seal the edges by pressing them together.
9. Use a kajjikaya mold (optional) to give the kajjikayas a decorative edge.
10. Heat oil in a pan and fry the kajjikayas until they turn golden brown.
11. Drain the excess oil and let them cool.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Oil for frying: 350°F
Serving size:
Makes 20 kajjikayas
Nutritional information:
Calories per serving: 200
Fat per serving: 10g
Carbohydrates per serving: 25g
Protein per serving: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Desiccated coconut can be used instead of grated coconut.
- Brown sugar can be used instead of jaggery.
- Almonds or pistachios can be used instead of cashews.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add a pinch of saffron to the filling for a richer flavor.
- Add a tablespoon of poppy seeds to the filling for a crunchy texture.
- Add a tablespoon of sesame seeds to the dough for a nutty flavor.
Tips and tricks:
- Make sure the filling is completely cooled before filling the dough.
- Do not overfill the kajjikayas as they may burst while frying.
- Use a fork to seal the edges of the kajjikayas if you do not have a kajjikaya mold.
Storage instructions:
Store the kajjikayas in an airtight container at room temperature for up to a week.
Reheating instructions:
Heat the kajjikayas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the kajjikayas on a platter and sprinkle some powdered sugar on top.
Garnishes:
Sprinkle some chopped pistachios or almonds on top of the kajjikayas.
Pairings:
Serve the kajjikayas with a cup of hot chai or coffee.
Suggested side dishes:
Serve the kajjikayas as a dessert after a meal.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the filling is too dry, add a tablespoon of milk.
Food safety advice:
Make sure the oil is hot enough before frying the kajjikayas to prevent them from absorbing too much oil.
Food history:
Kajjikaya is a traditional Indian sweet that originated in the state of Andhra Pradesh.
Flavor profiles:
The kajjikayas have a sweet and nutty flavor with a crispy texture.
Serving suggestions:
Serve the kajjikayas as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian