Kajjikayalu or Karjikayalu is one of my favorite festival sweet. We stuff it with different fillings mostly like copra with fried gram filling, sometime with channa dal filling. With whatever it is, I used to love biting into it. The crispy outer later was always a delight to munch on.
We normally make Nuvullu Laddo and also stuff it for Modak. Amma then stuffed these laddos within these Karjikayalu and they just disappeared. Konda loved these so much that I was surprised she never showed interest before. It always happens, either we are too early in introducing the food to the children that they may not be ready for it. The last time when I had made she never touched but this time she almost accused saying that I never made. Well I was happy that she at least liked eating it now.
Ingredients Needed:
For the cover:
All purpose flour / Maida - 1 cup
Ghee - 2 tsp
Salt - a pinch
Water to knead
For the filling:
Black Sesame Seeds - 1 cup
Jaggary - 1 cup
Oil for Deep frying
How to make Kajjikayalu
To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. When you allow it to rest, it will get soft again. So either you mix some more flour before rolling out. Or you knead and roll out immediately
To make the fillings, wash the sesame seeds, shade dry till dry, dry roast on a hot kadai. Once it starts spluttering, remove and allow to cool.
Grate the jaggary and grind to a fine powder along with the sesame seeds. Try making balls with the mixture, the stuff should almost hold it's shape.
Making the kajjikaya on the rolling board.
Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.
Scoop a spoonful of the sesame filling and place on the middle. Lift one side of the dough, bring to the other side and press well. You can dab some more flour and press well so that the filling doesn't come out.
Making it in your palm.
Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.
In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in.
Check the Kajjikaya post for more details
Recipe
Nuvullu Kajjikayalu or Nuvulla Karjikayalu
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Priya says
SUper healthy filling,would love to munch some rite now.
Sowmya says
wow..different filling..this is new to me...thanks for sharing the recipe!
The Pumpkin Farm says
wow this is so different, loved this recipe, seems very healthy option
vaishali sabnani says
looks yum...interesting to have so many fillings!
Aarthi says
awesome
PJ says
Definitely a kiddo favorite recipe...
Usha says
My grandma use to make these a lot when we were growing up..
divya says
yummy recipes....mouthwatering
Nalini's Kitchen says
super delicious,flavorful and healthy filling...sounds inviting...
Harini says
Interesting! Somehow, we don't use black sesame in our cooking.
Smitha says
another totally yumm filling...very flavorful one!
rajani says
can't believe that it is homemade. Looks great!
Cool Lassi(e) says
I don't recognize the name in Telugu. But I am thinking this must be Somas.. I love desserts that have Jaggery in them..
Gayathri Kumar says
We use to prepare kozhukkattai with this filling. Stuffing karjikkaya looks so delicious...
Athisaya Divya says
I adore all kinds of deep fried sweets. All your posts this week are tempting me Valli.
sushma says
Wow different from other kajjikayalu
vidhas says
lovley somas, like the seasame filling.
Preeti Garg says
osume, but we said this gujiya. may b i'm wrong
PriyaVaasu says
Healthy n yum!!!
roses says
Yummy........
rosesandgifts.com
Suma Gandlur says
Delicious kajjikayalu. We use the white sesame seeds.
veena krishnakumar says
This is so good...My daughter will love these too
rekhas kitchen says
Looks crisp healthy filling...
Kalyani says
reminds me of my childhood days when we used to crave for kajjikayulu stuffed with dry coconut and jaggery 🙂 yummy !