Kajjikayalu is a classic South Indian festive sweet made with a crisp outer shell and a rich coconut–jaggery filling. It is especially popular during Sankranti, weddings, and family celebrations.
Ingredients
For Outer Covering
- Maida – 2 cups
- Ghee – 2 tbsp
- Salt – a pinch
- Water – as needed
For Stuffing
- Fresh grated coconut – 1½ cups
- Jaggery (grated) – ¾ cup
- Cardamom powder – ½ tsp
- Roasted chana dal (powdered) – 2 tbsp
- Cashews (chopped) – 2 tbsp
- Raisins – 1 tbsp
For Frying
- Oil – as needed
Preparation Method
- Take maida, salt, and ghee in a bowl. Mix well until crumbly
- Add water little by little and knead into a stiff dough
- Cover and rest the dough for 20 minutes
- Heat a pan and add grated coconut and jaggery
- Cook on low flame until jaggery melts and mixture thickens
- Add cardamom powder, roasted chana dal powder, cashews, and raisins
- Mix well and switch off the flame. Let the stuffing cool
- Divide dough into small balls and roll into thin circles
- Place stuffing in the center, fold into half-moon shape
- Seal edges firmly using water or a fork
- Heat oil on medium flame
- Fry kajjikayalu in batches on low flame until golden and crispy
- Remove and drain excess oil
Tips
- Dough should be stiff for crispy kajjikayalu
- Always fry on low flame for even cooking
- Seal edges properly to prevent filling from leaking
Variations
- Add sesame seeds to stuffing for extra flavor
- Use wheat flour instead of maida for a healthier version
- Replace jaggery with sugar for a lighter color
Health Benefits
- Coconut provides healthy fats and energy
- Jaggery aids digestion and is rich in iron
- Nuts add protein and essential minerals