Tuesday, January 18, 2011
All purpose flour(Maida) 1 1/2 cup
pinch of salt
Oil for frying
Dalia 2 cups
Sugar 2 cups
Cardamom powder 1 tbsp
Grated dry coconut 3/4 cup
1. Mix maida, salt and 2 tbsp oil by using enough water...knead it into a firm dough. Keep it aside for 20 mins.
2. Grind dalia, sugar and cardomom powder into a smooth powder. Add grated coconut to it and mix well.
3. Make small balls out of the dough and roll them into small pooris. Now place a poori on the kajjikaya maker,
fill it with 2 tbsp of the filling powder and close the kajjikaya maker slowly and press it for a while and take out the extra poori dough on the outside. Then
open it gently and take out the kajjikaya carfully and place it on a plate. Make sure that all the edges are closed
to avoid the filling comming out while frying. Repeat the process to make enough kajjikayalu to fry in a batch.
4. Heat oil in a pan and fry them until they turn golden brown. Let them cool. Store in a air tight container.