Since ages our fathers and forefathers also have been enjoying this South Indian traditional dish named Kajji kayalu or Garjelu. Especially for Dassera and for marriages we prefer this sweet. It is prepared with different types of fillings. Today I will show you how to prepare with khoya filling.
Ingredients;
Maida - 1/4 kg
khoya - 1/4 kg
sugar - 1/4 kg
ghee - 1 spoon
oil - enough for deep fry
elaichi [cardamom] - 3
kaju small pieces - fistful
sare palukulu [chironji ] -fistful
Preparation time; 45 min
Take maida and Knead it with sufficient amount of water and make a dough just as we do for chapathis. Apply some oil over it and cover it with a lid. Keep it aside for 1.5 to 2 hours.
Take khoya and put it in the kadai [fry pan] on a medium flame and keep stirring it. it slowly melts and gets softer. keep stirring till it changes colour to light golden brown and leaves out good smell. Switch off the stove and spread it wide in the same fry pan and allow it to cool down completely.
Mean while take the sugar and grind it to fine powder along with elaichi or cardamom. Now take a small pan put a spoon of ghee and add the kaju and fry them to golden brown, then add the other dry fruits and take it off and put it over the fried khoya.
The khoya will take round about 2 to 3 hours for cooling down completely.
**If we add sugar before the khoya cools completely, it becomes sticky as the sugar melts and we wont be able to continue with the sweet**
Now the khoya gets dry, mix well using your hands. You can feel it powdery. Now add the sugar powder and mix well.
** If we want less sweet, we can add little less sugar powder**
This mixture is now ready for the stuffing.
Take maida, mix it properly once again and divide it into pieces for making small puris with the roller. Prepare about 6 puris and stop. Now take the 'Kajji kaya maker', apply oil on its sides and put the puri over it as shown in the below video. Now put a spoonful of the stuffing and close it. Press the sides nicely top to bottom, remove the excess puri and slowly open it. The Kajji kaya is ready to fry. Similarly do it with the remaining puris.
Now deep fry these kajji kayas in oil till rawness goes and little brown spots appear.
**The sides should be pressed well in the mould with great care. We can apply little [very little] water with fingers on the edges where we press so that it does not open. Do not fry if it opens as it spreads in the oil and becomes black and we wont be able to fry further. So checking the sides is very very important.
Make only 6 to 8 puris at a time and stuff them and deep fry them and then continue with the puris again so that they wont get dry. Deep fry these stuffed puris till spots appear on it. It wont get brown since we are using maida. So dont wait for the brown colour, just spot are enough. After frying place them on a tissue for a minute or so to absorb the extra oil and the traditional Kajji Kaya is ready...
Ingredients;
Maida - 1/4 kg
khoya - 1/4 kg
sugar - 1/4 kg
ghee - 1 spoon
oil - enough for deep fry
elaichi [cardamom] - 3
kaju small pieces - fistful
sare palukulu [chironji ] -fistful
Preparation time; 45 min
Take maida and Knead it with sufficient amount of water and make a dough just as we do for chapathis. Apply some oil over it and cover it with a lid. Keep it aside for 1.5 to 2 hours.
Take khoya and put it in the kadai [fry pan] on a medium flame and keep stirring it. it slowly melts and gets softer. keep stirring till it changes colour to light golden brown and leaves out good smell. Switch off the stove and spread it wide in the same fry pan and allow it to cool down completely.
Mean while take the sugar and grind it to fine powder along with elaichi or cardamom. Now take a small pan put a spoon of ghee and add the kaju and fry them to golden brown, then add the other dry fruits and take it off and put it over the fried khoya.
The khoya will take round about 2 to 3 hours for cooling down completely.
**If we add sugar before the khoya cools completely, it becomes sticky as the sugar melts and we wont be able to continue with the sweet**
Now the khoya gets dry, mix well using your hands. You can feel it powdery. Now add the sugar powder and mix well.
** If we want less sweet, we can add little less sugar powder**
This mixture is now ready for the stuffing.
Take maida, mix it properly once again and divide it into pieces for making small puris with the roller. Prepare about 6 puris and stop. Now take the 'Kajji kaya maker', apply oil on its sides and put the puri over it as shown in the below video. Now put a spoonful of the stuffing and close it. Press the sides nicely top to bottom, remove the excess puri and slowly open it. The Kajji kaya is ready to fry. Similarly do it with the remaining puris.
Apply oil on the sides as shown below
Put the puri over the mould as shown below
Now put a spoonful of stuffing on the puri, touch the ends of puri with wet fingers [so that it sticks properly and does not open ] and then close the mould and press it properly.
Press the mould from all sides thouroughly
Remove the excess puri slowly and press again.
slowly open the mould and the kajji kaya is ready to fry.
**The sides should be pressed well in the mould with great care. We can apply little [very little] water with fingers on the edges where we press so that it does not open. Do not fry if it opens as it spreads in the oil and becomes black and we wont be able to fry further. So checking the sides is very very important.
Make only 6 to 8 puris at a time and stuff them and deep fry them and then continue with the puris again so that they wont get dry. Deep fry these stuffed puris till spots appear on it. It wont get brown since we are using maida. So dont wait for the brown colour, just spot are enough. After frying place them on a tissue for a minute or so to absorb the extra oil and the traditional Kajji Kaya is ready...
Please do post your opinion on this dish or if u like it do click on like. thankyou.
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