Nuvullu Kajjikayalu or Nuvulla Karjikayalu

Published: Jan 26, 2012 · Modified: Oct 5, 2020 by Srivalli · 24 Comments

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

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