Kajjikayalu Recipe | Suji Karanji Recipe | Rava Kajjikayalu | Semolina Gujiya with detailed photo and video recipe. A traditional and authentic sweet recipe made with semolina and coconut stuffing, covered with plain flour. It is typically made during the festival season of Ganesha Chaturthi or Janmashtami, particularly in Andhra cuisine. It is very similar to the popular north indian gujiya or Maharashtrian gujiya recipe with rava stuffing.
Kajjikayalu Recipe | Suji Karanji Recipe | Rava Kajjikayalu | Semolina Gujiya with step-by-step photo and video recipe. Gujiya recipes are very common sweet recipes made during the celebration of Ganesh Chaturthi. Having said that, there are many local variations to gujiya across India, particularly in the stuffing and the way it is made. One such south indian variation to kajjikayalu, made with sooji and coconut stuffing.
I have already posted the North Indian Gujiya recipe and Marwari Karanji recipe in the previous two years of Ganesh Chaturthi celebrations. This year, I wanted to dedicate myself to a South Indian version of kajjikayalu or suji karanji. This version belongs to Andhra and Telangana cuisine. It features a soft filling made from semolina and coconut. The recipe carries personal memories and warmth. My mother learned it during her college days in Andhra. She used to prepare it every year for the Ganapathi festival. Her version included both jaggery and sugar for balanced sweetness. I now use only sugar to simplify the process. The stuffing mixes quickly and cooks evenly. It brings the same aroma and festive flavour to every bite.
While the kajjikayalu recipe is very easy compared to its successors, there are some tips and suggestions to make it perfect. Firstly, I have used a shaper or gujia mould to shape this suji karanji recipe. But this can also be made by hand. Check out my karanji recipe for a simple way to shape it with just your hands. Secondly, I have used maida or plain flour for both making the dough and for the outer covering. It can also be made with wheat flour for a healthier option. But maida makes it crisper and gives it the required texture. Lastly, store these in an airtight container for a longer shelf life. You can refrigerate it and then microwave it just before serving.
Finally, I invite you to explore my other Indian Sweet Recipes Collection, which includes this post on kajjikayalu recipe. It includes recipes like sugar-free modak recipe, rava ladoo, suji barfi, coconut ladoo, besan ladoo, dates ladoo, dates barfi and mysore pak recipe. In addition, do visit my other recipe collection with this post, like,
About Rava Kajjikayalu
Rava Kajjikayalu or Semolina Gujiya is a classical Indian festival dessert enjoyed across regions. It is a must-prepare sweet snack for major celebrations like Diwali, Sankranti, and Holi. The recipe has evolved over time from the traditional gujiya and karanji to this lighter rava-based variant. Each piece carries the essence of homemade festivity and comfort. The shell turns crisp and golden while the inside remains soft and aromatic. The filling of semolina, sugar, and coconut blends into a delicate sweetness. The texture remains crunchy on the outside and melts in the mouth. It requires just a few ingredients that are readily available in every kitchen. This simplicity makes it one of the most loved festive sweets. Every bite brings the warmth of family celebrations.
The stuffing for this recipe is simple and quick to prepare. Unlike mewa or dry fruit fillings, it uses basic ingredients that require minimal effort. Roasted semolina mixed with sugar and grated coconut creates a perfect balance of taste. The aroma of ghee and cardamom further enhances the flavour. Once filled, the kajjikayalu are sealed and deep-fried slowly to achieve an even, crispy texture. The sweetness stays mild, making it suitable for all age groups. Kids and toddlers enjoy it for its crunchy yet soft filling. It feels light and guilt-free due to low sugar content. You can serve it warm or at room temperature during any festival. Overall, it remains a timeless treat symbolising joy and togetherness.
Fun Fact:
Kajjikayalu is believed to have originated in Andhra Pradesh and shares its roots with North India’s Gujiya, often symbolising prosperity and sweetness in festive offerings.
Chef Tips for Rava Kajjikayalu
Classical Kajjikayalu is a crisp, golden treat with a soft coconut and semolina filling. It is a festive favourite enjoyed by all age groups during Indian celebrations.
- Perfect Dough: Prepare a firm dough using all-purpose flour, ghee, and water. Rest it for at least fifteen minutes to make it easy to roll.
- Filling: Roast semolina until aromatic and slightly golden. Mix with sugar and grated coconut for a flavorful stuffing.
- Sealing: Seal the edges tightly with little water or press with a fork. This prevents the filling from leaking while frying.
- Frying: Fry in medium-hot oil for even colour and crisp texture. Turn gently for uniform cooking.
- Storage: Cool completely before storing in an airtight jar. It stays crisp for several days and tastes better over time.
FAQs
- How do I keep Kajjikayalu crisp?
Knead a firm dough and rest it well. Fry at medium heat and cool fully before storing in an airtight container. - What filling suits this recipe best?
Roast semolina until aromatic. Mix with sugar, grated coconut, a little ghee, and cardamom. - How do I stop the pieces from opening in oil?
Keep the filling dry and do not overfill. Seal edges tightly and crimp well. - Can I bake or air fry Kajjikayalu?
Yes, brush with oil and bake or air fry until golden. Watch closely and rotate the tray for even colour. - How long can I store them?
Store in an airtight jar at room temperature for up to one week. Refrigerate for a few extra days if the climate is humid.
Video Recipe
Recipe Card for Rava Kajjikayalu
Rava Kajjikayalu Recipe | Suji Karanji - Gujiya
Ingredients
!for dough:
- 2 cup maida
- 2 tbsp rava
- 2 tbsp ghee
- ½ tsp salt
- warm water, for kneading
- oil, for frying
!for stuffing:
- 1 tsp ghee
- 1 cup rava
- 2 tbsp almonds, chopped
- 2 tbsp cashew, chopped
- 1 tsp poppy seeds
- 1 cup dry coconut
- 1 cup powdered sugar
- ½ tsp cardamom powder
Instructions
- Firstly, to prepare the dough, in a large plate take 2 cup maida, 2 tbsp rava, ½ tsp salt.
- Pour 2 tbsp hot ghee and mix well.
- Crumble and mix till the flour gets moist.
- Now add warm water and start to knead the dough.
- Knead the dough well, ensuring it is smooth and tight.
- Cover and rest for 10 minutes.
- To prepare the stuffing, heat 1 tsp ghee in a pan and roast 1 cup rava.
- Roast on a low flame till the rava turns aromatic and golden brown.
- Add 2 tbsp almonds, 2 tbsp cashews, 1 tsp poppy seeds and 1 cup dry coconut.
- Continue to roast till the coconut turns golden brown
- Transfer the mixture to the bowl and cool slightly.
- Now add 1 cup powdered sugar, ½ tsp cardamom powder and mix well. Make sure to add sugar once the mixture has cooled slightly, or else the sugar will melt.
- After the dough has rested well, knead it slightly and pinch off a small ball-sized piece.
- Take a small ball-sized dough and flatten it slightly. Roll the dough slightly thin, ensuring it is of uniform thickness. Place a tbsp of stuffing in the centre and spread water around the corners.
- Fold in half, and seal by pressing gently.
- Now you can decorate by folding with your hand, with a pastry cutter, or with a knife.
- Deep fry in medium-hot oil. Make sure to drop them gently.
- Stir occasionally, keeping the flame on low. Fry until the karanji turns golden brown and crisp.
- Drain off the karanji over a kitchen towel to drain excess oil.
- Finally, enjoy Rava Kajjikayalu for up to 10 days when stored in an airtight container.
Nutrition
How to Make Rava Kajjikayalu with step-by-step Photos
- Firstly, to prepare the dough, in a large plate take 2 cup maida, 2 tbsp rava, ½ tsp salt.
- Pour 2 tbsp hot ghee and mix well.
- Crumble and mix till the flour gets moist.
- Now add warm water and start to knead the dough.
- Knead the dough well, ensuring it is smooth and tight.
- Cover and rest for 10 minutes.
- To prepare the stuffing, heat 1 tsp ghee in a pan and roast 1 cup rava.
- Roast on a low flame till the rava turns aromatic and golden brown.
- Add 2 tbsp almonds, 2 tbsp cashews, 1 tsp poppy seeds and 1 cup dry coconut.
- Continue to roast till the coconut turns golden brown.
- Transfer the mixture to the bowl and cool slightly.
- Now add 1 cup powdered sugar, ½ tsp cardamom powder and mix well. Make sure to add sugar once the mixture has cooled slightly, or else the sugar will melt.
- After the dough has rested well, knead it slightly and pinch off a small ball-sized piece.
- Take a small ball-sized dough and flatten it slightly. Roll the dough slightly thin, ensuring it is of uniform thickness. Place a tbsp of stuffing in the centre and spread water around the corners.
- Fold in half, and seal by pressing gently. Now you can decorate by folding with your hand, with a pastry cutter, or with a knife.
- Deep fry in medium-hot oil. Make sure to drop them gently.
- Stir occasionally, keeping the flame on low. Fry until the karanji turns golden brown and crisp.
- Drain off the karanji over a kitchen towel to drain excess oil.
- Finally, enjoy Rava Kajjikayalu for up to 10 days when stored in an airtight container.
Notes
- Firstly, roast the rava on a low flame; otherwise, the rava will taste raw.
- Additionally, incorporating ghee during the kneading process makes kajjikayalu not only tasty but also crispy.
- Additionally, seal the karanji well; otherwise, there is a chance it will open while frying.
- Finally, Rava Kajjikayalu tastes great when you add dry coconut to the rava mixture.