In India, a festival comes with a lot of delicious dishes. No celebration is
considered complete unless and until rich food is served amongst friends, family
and relatives. The festival of Makar Sankranti is also not different from the
other Indian festivals; many scrumptious food items are cooked and served on
this day. One of the famous and mouth watering dishes prepared on the festival
of Makar Sankranti is the 'Kajji Kaayalu'. It is made with a sweet stuffing
inside. In the following lines, we have provided the method of preparing this
wonderful dish on Makar Sankranti. Read on to know how to make it.
Kajji Kaayalu Recipe
Ingredients
For Filling
* 100 gm `Endu Kobbari Koru'/ Grated Dry Coconut
* 75 gm Jaggery / Sugar, powdered
* 8 to 10 Cardomoms, peeled and powdered
* 1 tsp Khus Khus
* 1 tsp Poppy Seeds
* 25 gm Roasted Cashew Nuts
* 10 gm Raisins
* 2 tbsp Roasted Groundnuts
* Oil, to fry
For Covering
* 150 gm Maida
* 1 tsp Ghee (neyyi)
Method
* Add melted ghee to maida and mix well
* Make dough of it adding enough water and leave it covered for an hour
* Mix all the filling ingredients and set aside
* Knead the dough and make it into small lime size balls
* Roll them like `poories' - thin, flat and round
* Place one and a half tablespoons of the prepared filling on the left side of
the `poorie' and fold the other side over and press the ends together securely
* You may cut the edge with the serrated edge of a knife or with the other end
of a spoon to make it look decorative
* Repeat the procedure till the filling is over
* Heat oil in a thick pan / wok and fry two or three at a time till golden brown
and remove
* Stored in air tight containers they easily last for a couple of weeks
Note
* If the edge is not closed firmly, the kajji kaayalu may break open while
frying and the contents of the filling spill into the oil, thereby creating a
mess. To secure the ends firmly dip your forefinger in water and run it lightly
on the inner part of the poorie's edge before folding it together.
* In place of grated dry coconut roasted and powdered sesame seeds or `kova' may
be used along with a blend of sliced cashew, almonds, dates, walnuts and
raisins, all of which are quite delicious.
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