Ingredients
- Maida flour – 1 cup
- Wheat flour – 1 cup
- Ghee – 3 tbsps
- Curd – 1 tbsp
- Sugar – 2 ½ cups
- Water – 1 ½ cups
- Baking soda a pinch
- Salt a pinch
For Stuffing
- Wheat flour – 1 cup
- Khova – ½ cup
- Dry fruits – ½ cup, chopped
- Sugar – 4 tbsps
- Cardamom powder – ½ tsp
- Ghee – 1cup
Preparation Method
- Take a wide bowl and mix maida, wheat, salt and baking soda.
- Add melted ghee and mix well.
- Add curd and little water & knead the dough, like we do for chapathi.
- Heat 2 teaspoons of ghee and fry the wheat flour in low flame till turns light brown color.
- Remove from the stove and keep aside in a plate.
- Fry the khova in ghee and mix with the wheat flour and sugar (quantity mentioned in stuffing ingredients).
- Now add the chopped dry fruits and cardamom flour, keep aside.
- Mix 2 ½ cups of sugar and 1 ½ cups of water and keep it on the stove.
- Remove from the stove once you get two string consistency.
- Now with the dough prepared, make round balls of 1-2 inch size.
- Spread like we do for making puri, in that keep a spoon of dry fruit stuffing in the center.
- Fold and make half circle shape.
- Stick the corners by pressing the ends with two fingers. You can use little water to make it stick properly.
- Heat oil in a deep frying pan; fry the stuffed kajjikayalu two or three at a time.
- Once they turned golden brown, drain from the oil and drop in the sugar syrup.
- Remove from the syrup after a minute and keep it a plate.
- Repeat the same with the rest of the dough.
- Garnish with saffron, pistachio and Serve.
