Andhra Pradesh
Kajjikayalu
Crisp half moons stuffed with coconut, roasted gram and sugar. The festival tin's crunchiest resident.
90 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original242kcal
4 gprotein
3 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Rub the warm ghee into the maida, rava and salt until it holds when pressed. Add water a little at a time and knead to a firm, smooth dough. Cover and rest for 30 minutes.
- 2Lightly roast the dry coconut on low heat until fragrant. Grind the roasted chana, sugar and cardamom to a fine powder and mix with the coconut.
- 3Roll small balls of dough into thin rounds about 10 cm across. Put a spoon of filling on one half, fold over and press the edges firmly. Crimp or trim with a cutter.
- 4Heat the oil on medium. Fry a few at a time on medium low, turning, until golden and crisp.
- 5Drain on a rack and cool completely before storing in an airtight tin.
Serve it like this
Pile them on a plate or pack in a steel tin for guests.
