Kajjikayalu, a popular sweet or pindivantakam from Andhra. But this sweet is not only limited to Andhra or southern India. It is call 'Gujjia' in the Northern parts of India.
Whatever the name its a sweet enjoyed by young and old alike. Also whatever the filling maybe nutty, plain coconut, sweet pappulu, khova or a mix of all these...It surely tastes yummy and this is one of the favorites in my house during this Diwali time or maybe it is because I make it only during Diwali time.
But nevertheless...craving for some things is a good thing...the value of that goes up high!!
I have been making kajjikayalu for the past so many years...I have become a pro at these...its a no fail recipe and dish...which will come out perfect each time.
I have a mould or achu which I use in making these, but they are easy to make by hand too....only it takes a while longer when you have to fold it in by hand. You can even use a fork on the edges to give it a fancy look...that is if you don't have a mould.
I love mixing sugar and belam flavors together...I feel Belam has a very festive taste to me..may be because we only use it to make festive dishes. But you surely can use only sugar or only belam too. Its completely up to you and also remember to make it to your liking.
I use ghee and maida as in 1:1 ratio...I think that it gives a good taste and even a good crunch.
Be sure to fry them till they are golden brown, if they don't get completely brown or are lighter in color, they might not be crispy.
They do keep good for atleast 3-4 weeks in an air tight container.
This recipe will give you approx. 20-30 kajjikayalu.
2-3 cups Maida / All purpose flour
2-3 tbsp ghee / clarified butter
salt to taste
Oil for deep frying
1 cup Sooji / coarse semolina flour (roasted or unroasted)
1 cup dry coconut powder or flakes ( I used flakes this time)
1/4 cup golden raisins
1/4 cup slivered almonds ( rough chopped almonds can also be used)
1/4 cup broken cashews
1/4 cup peanut / groundnuts ( roughly grinded)
1/4 cup pista / pistachios (roughly grinded)
1 tsp roasted sesame seeds
1 cup sugar
1/4 cup belam / gud / gur / jaggery, grated or broken into small pieces
1 tsp elaichi or cardamom powder
Mix the dough into a not too soft or stiff ball. Keep aside for about 20 min.
Prepare filling by adding all the ingredients together.
Take a small ball of the dough. Roll it out thin to about 4-5 inches wide.
Place over the mould.
Put about 2 tbsp of filling into it.
By using water, lightly dampen the edges, and press both the edges of the mould together. Take out the excess.
(If making by hand, just fold in the edges slowly little by little.You can then use the sharper edge of the fork to give it a design)
Drop it into heated oil.
(check how hot the oil is before dropping it in by putting a small piece of the dough in it, if it rises immediately, its ready)(if it browns quickly, the oil is too hot)
Cook till brown in both sides before removing it onto a paper napkin.
Let it cool completely before serving it.
Serve it with Tea or coffee ro eat it whenever you feel like it...