Description
Kajjikayalu, also widely known as Gujiya (in North India) or Karanji (in Maharashtra), is a classic, deep-fried sweet pastry popular across the Indian subcontinent, especially cherished in the Telugu states of Andhra Pradesh and Telangana.
It is essentially a sweet dumpling made from a flaky, crisp outer crust and a rich, aromatic sweet filling.
- The Outer Shell: The dough for the covering is typically made from All-Purpose Flour (Maida) or Wheat Flour (Atta) mixed with a little hot ghee or oil to ensure a wonderfully crisp and blistered texture after frying. It is rolled out into small, thin discs.
- The Filling (Poornam): The sweet stuffing varies, but the most traditional South Indian version includes a mixture of grated Dry Coconut (Kobbari), roasted Semolina (Rava/Sooji), or Fried Gram (Putnala Pappu), sweetened with Sugar or Jaggery, and flavored with Cardamom Powder. Sometimes, chopped nuts like cashews and raisins are also added.
The filling is placed in the center of the dough disc, folded into a half-moon or crescent shape, and the edges are carefully sealed (often crimped decoratively) to enclose the stuffing before being deep-fried to a golden perfection. Kajjikayalu are an integral part of festive celebrations, particularly Sankranti and Diwali.
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