Ingredients with Measurements:
- 2 cups of semolina (rava)
- 1 cup of grated coconut
- 1 cup of jaggery
- 1 cup of water
- 1/2 cup of ghee
- 1/2 cup of cashews
- 1/2 cup of raisins
- 1/4 cup of grated ginger
- 1/4 cup of grated cardamom
- Salt to taste
Special equipment needed:
- Non-stick pan
- Rolling pin
- Pastry cutter
Step-by-step instructions:
1. In a non-stick pan, roast the semolina until it turns golden brown. Keep it aside.
2. In the same pan, add ghee and roast the cashews and raisins until they turn golden brown. Keep it aside.
3. In a separate pan, add grated coconut and jaggery. Cook it on low heat until the jaggery melts and the mixture thickens. Add grated ginger and cardamom. Mix well and keep it aside.
4. In a separate pan, boil water and add salt to taste. Add the roasted semolina and mix well. Cook it for 5-7 minutes until the water is absorbed and the semolina is cooked.
5. Remove the pan from heat and let it cool down.
6. Take a small portion of the semolina mixture and flatten it with a rolling pin. Add a spoonful of the coconut-jaggery mixture in the center and fold it into a half-moon shape. Use a pastry cutter to seal the edges.
7. Repeat the process with the remaining semolina mixture and coconut-jaggery mixture.
8. In a non-stick pan, heat ghee and fry the kajjikaya until they turn golden brown.
9. Serve hot with a garnish of roasted cashews and raisins.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- You can use sugar instead of jaggery.
- You can use almonds instead of cashews.
- You can use dried cranberries instead of raisins.
Variations:
- You can add chopped dates to the coconut-jaggery mixture.
- You can add chopped pistachios to the semolina mixture.
Tips and tricks:
- Make sure the semolina is roasted well to avoid a raw taste.
- Use a non-stick pan to avoid sticking.
- Seal the edges of the kajjikaya well to avoid leakage.
Storage instructions:
Store the kajjikaya in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kajjikaya in a non-stick pan on low heat until they are heated through.
Presentation ideas:
Serve the kajjikaya on a plate with a garnish of roasted cashews and raisins.
Garnishes:
Roasted cashews and raisins.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of coconut chutney.
Troubleshooting advice:
- If the semolina mixture is too dry, add a little more water.
- If the kajjikaya are breaking apart, seal the edges well.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Kajjikaya is a traditional sweet from South India.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indian