Wednesday, October 21, 2009


Kajjikayalu/Somaas is a popular traditional sweet.It is prepared by rolling out small balls of maida dough into thin puris and filled with a mixture of dry coconut,sugar and cardamom powder and deep fried. Kajjikaya has a light, crisp exterior and as you bite into this cresent shaped sweet, its crunchy texture with the subtle sweet flavor of dried coconut and sugar laced with a tinge of cardamom, stretches into every bite, leaving you very satisfied and craving for more. The sweetness of the kajjikaya is subtle that you can easily have 2 to 3 kajjikayalu without feeling heavy. Kajjikaya is similar to the popular Maharastrian sweet ‘Karanji’ which is prepared using mawa (khoya /thickened milk).
For Outer Covering
Maida - 1 cup
Rava - 1 cup
Baking Soda - 1 pinch (optional)
Salt - 1 pinch
Ghee - 1 teaspoon
Water to make it to a dough
For Stuffing
Grated Coconut - 2 cups
Roasted Bengal gram dhal - 1/4 cup
Roasted nuts - 1/4 cup
Cardomon powder - 1 pinch
Sugar - 1 cup (according to sweetness opted)
Ghee - 1 tbsp


Oil for Deep frying
For preparing the dough
1.Mix maida and Rava flour with a pinch of salt and baking soda.
2.Mix the ingredients well and then add the ghee.
3.Now slowly add in the water, and bring it to a chapathi dough consistency.
4.Close and keep it aside.
For preparing the stuffing
1.Heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts.Now add the sugar and keep mixing for 2-3 mins and finally mix in the nuts.Remove and keep aside.


For preparing the stuffing
1.Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin,flatten them into small circles,like the puris.
2.Scoop a spoonful of the coconut filling and place on one side of the poori. Fold over to the opposite end and enclose the filling.
3.Press the ends together firmly so that the filling doesn't come out during deep frying.
4.Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu(use medium heat).
5.Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides.
1.Cool and store in air tight containers.
2.Kajjikayalu remain fresh for atleast a week and can be stored for 4-6 days.
3.You can aslo do the kajjikayalu using Mould as i have done.
4.Sugar can be replaced with Jagerry
5.Other filling ideas -
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Sugar - 3/4 cup
Cardamom powder - 1 teaspoon

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