Ingredients
Outer cover:
1 cup Maida (All-purpose flour)
Water
Oil for deep frying
2 tbsp Semolina
3 tbsp hot Ghee
Pinch of Salt
Filling:
½ cup sesame seeds
¼ cup fresh or dry Coconut
¾ cup raw sugar
2tbsp Almonds
¼ tsp Cardamom powder
2 tsp raisins
Method
Roast sesame seeds and coconut separately. Allow them to cool and grind them to coarse powder along with the almonds. Add cardamom powder and sugar. If needed add more sugar. Keep aside.
Mix together maida, semolina, pinch of salt and hot ghee. Slowly stir in the water to form stiff dough. Keep aside for 10 minutes covered.
Divide the dough into small equal portions and roll them into 4-5” circles. Place the filling in the centre. With wet hands lightly dampen the edges, and press the edges firmly to make a semi-circle. You could make a nice pattern on the edges using a fork or just roll the edges with your fingers.
Heat oil in a pan for deep frying. Drop Kajjikayalu one by one carefully into the hot oil. Fry to golden brown on both sides. Remove them on paper towel. Cool and store in air tight container.
TM