Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup grated coconut
- 1/2 cup powdered sugar
- 1/4 cup ghee
- 1/4 cup milk
- 1/4 tsp cardamom powder
- Oil for frying
- Pinch of salt
Special equipment needed:
- Rolling pin
- Pastry cutter or cookie cutter
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, grated coconut, powdered sugar, cardamom powder, and a pinch of salt. Mix well.
2. Add ghee and mix until the mixture resembles coarse crumbs.
3. Gradually add milk and knead the mixture into a smooth dough.
4. Cover the dough and let it rest for 10-15 minutes.
5. Heat oil in a deep frying pan over medium heat.
6. Divide the dough into small lemon-sized balls.
7. Roll each ball into a thin circle using a rolling pin.
8. Cut the circle into two halves using a pastry cutter or cookie cutter.
9. Place a spoonful of the filling (prepared below) on one half of the circle.
10. Fold the other half of the circle over the filling and press the edges to seal.
11. Fry the kajjikaya pakodi in hot oil until golden brown.
12. Drain on a paper towel and let it cool.
For the filling:
- 1/2 cup grated jaggery
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
1. In a mixing bowl, combine grated jaggery, grated coconut, and cardamom powder. Mix well.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 10-12 kajjikaya pakodi
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.
- Desiccated coconut can be used instead of grated coconut.
- Butter can be used instead of ghee.
Variations:
- Add chopped nuts like almonds, cashews, or pistachios to the filling.
- Add raisins or dried cranberries to the filling.
- Add a pinch of saffron to the dough for a fragrant flavor.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the milk accordingly.
- Seal the edges of the kajjikaya pakodi properly to avoid the filling from leaking out.
- Fry the kajjikaya pakodi on medium heat to ensure it is cooked evenly.
Storage instructions:
Store the kajjikaya pakodi in an airtight container at room temperature for up to 3-4 days.
Reheating instructions:
Reheat the kajjikaya pakodi in a preheated oven at 350°F for 5-7 minutes or until warm.
Presentation ideas:
Arrange the kajjikaya pakodi on a platter and sprinkle powdered sugar on top. Serve with a cup of hot tea or coffee.
Garnishes:
Sprinkle chopped nuts or edible flowers on top for a decorative touch.
Pairings:
Serve the kajjikaya pakodi with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add more milk.
- If the dough is too wet, add more flour.
- If the filling leaks out while frying, seal the edges properly.
Food safety advice:
- Make sure the oil is not too hot to avoid burning the kajjikaya pakodi.
- Do not overcrowd the frying pan while frying.
Food history:
Kajjikaya Pakodi is a traditional Indian sweet snack that originated in the southern state of Andhra Pradesh.
Flavor profiles:
Kajjikaya Pakodi has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the kajjikaya pakodi as a dessert or snack.
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Region: Indian