Kajji Kayalu;

Kajji Kayalu; Ingredients;

Ghee /oil for deep fry.

½ kg maida.

6 table spoon melted ghee.

For filling.

½ kg khova.

20 gms raisins,

20 gms  Almonds.

20 gms  Dried coconut shredded.

350 gms  sugar powder.

Method; 

1.Sieve the flour.

2.Mix the 6 tbsp oil / dalda with maida .

3.Using fingers ,mix well so that the mixture takes the form .

4.Now add some water and knead lightly.

5.Kept a side and cover with a wet cloth.

6.Now mash the khova and fry it in  kadi till colour changes to lightbrown.

7.Add sugarpowder and ilachi powder to khova and mix well.

8.Add almond ,cashews,coconut and raisins.

9.Fry for 2 mins in ghee and remove from flame.

10.Allow to cool.

11.Divide the maida dough in to small pieces and spread like poories.

12.Fill half the dough with khova mixture ,fold it and seal the round ,twisting the edges inwards,or take into special  Girdle  and  (Girdle is spreaded with small amount of ghee)  press and remove the extra maida.

13.Take care that the filling does not oozes out.

14.Prepare all the kajjikayalu and spread on cloth.

15.Heatghee in a kadi and fry all the kajjikayalu until gets golden colour.

16.Store  for use in air tight glass .

17.Eat very delicious and tasty kajjikayalu Andhra festival  dish.