Kajji Kayalu Recipe

Karji Kayalu (also known as Karjikayi or Karanji) is a popular South Indian sweet, especially made during festivals like Diwali, Ganesh Chaturthi, and Navaratri. This deep-fried, crispy snack is stuffed with a delicious mixture of coconut, jaggery, and dry fruits, making it a favorite festive treat.

Here’s how you can make Karji Kayalu at home with simple ingredients.

Ingredients: For the outer shell:

1 cup all-purpose flour (maida) 1 tablespoon semolina (sooji/rava) 2 tablespoons ghee or oil A pinch of salt Water (for kneading) Oil (for deep frying)

For the filling:

1 cup grated coconut (fresh or dried) ½ cup jaggery, grated 2 tablespoons roasted gram dal (optional, for added crunch) 2 tablespoons dry fruits (chopped cashews, almonds, raisins) ½ teaspoon cardamom powder

Instructions:

Step 1: Prepare the Dough

In a mixing bowl, combine the all-purpose flour, semolina, and a pinch of salt. Add the ghee (or oil) and mix it into the flour mixture using your fingers until it resembles a crumbly texture. Gradually add water to the mixture and knead it into a smooth and firm dough. Cover the dough and let it rest for 30 minutes.

Step 2: Prepare the Filling

Heat a pan on low flame, add the grated coconut, and roast it for 2-3 minutes until it becomes aromatic. Add the grated jaggery to the roasted coconut, stirring continuously until the jaggery melts and combines well with the coconut. Add the roasted gram dal (optional), chopped dry fruits, and cardamom powder to the mixture. Mix well and cook for another 1-2 minutes. Remove the filling mixture from the heat and allow it to cool completely.

Step 3: Shape and Fill the Karji Kayalu

Divide the dough into small lemon-sized balls and roll each ball into a thin circle (about 3-4 inches in diameter). Place a tablespoon of the coconut-jaggery filling in the center of each rolled dough circle. Fold the dough over the filling to form a semi-circle and press the edges together to seal. You can use a fork to crimp the edges for a decorative pattern or pinch them manually for a traditional look.

Step 4: Fry the Karji Kayalu

Heat oil in a deep frying pan on medium heat. Once the oil is hot, gently slide the prepared Karji Kayalu into the oil and fry them in batches. Fry until they turn golden brown and crispy on both sides. Remove from oil and place them on a paper towel to drain excess oil.

Step 5: Serve and Enjoy

Allow the Karji Kayalu to cool completely before serving. They can be stored in an airtight container for up to a week.

Tips: Make sure the filling is completely cool before stuffing to avoid sogginess. Fry the Karji Kayalu on medium heat for even cooking. You can add poppy seeds (khus khus) to the filling for extra flavor.

Karji Kayalu is a delightful, crispy treat filled with a sweet and nutty filling, perfect for special occasions or just a snack to enjoy with family.