kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya

kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya with detailed photo and video recipe. traditional and authentic sweet recipe made with semolina and coconut stuffing with plain flour covering. it is typically made during 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 recipekajjikayalu 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 chauthi. having said that there are many local variations to gujiya across india with stuffing or the way it made. one such south indian variation to this recipe is kajjikayalu recipe made with sooji and coconut stuffing.

i have already posted the north indian gujia recipe and mashrasthrian karanji recipe in previous 2 years of ganesh chaturthi celebrations. but this year i wanted to dedicate this year with a south indian version of kajjikayalu recipe or suji karanji recipe. specifically, this version is from the andhra cuisine or telangana state and is mainly made with semolina and coconut stuffing. this recipe is very close to me and very nostalgic. my mother who briefly stayed in andhra during her graduation; had actually picked this recipe and was preparing it yearly for ganapathi festival. she used to make it with both jaggery and sugar powder for the sweetness. but in this, i have added just sugar to the coconut and rava stuffing and thus making quick and easy stuffing.

suji karanji recipe

while the kajjikayalu recipe is very easy compared to its successors, yet some tips and suggestions to make it perfect. firstly, i have used shaper or gujia mould to shape this suji karanji recipe. but this can also be made by hand. check out my karanji recipe on how to shape it with just hand. secondly, i have used maida or plain flour to make the dough or for the outer covering. it can also be made with wheat flour for a healthier option. but maida makes it crisper and gives the required texture to it. lastly, store these in an airtight container for a longer shelf life.

finally, i request you to check my other indian sweet recipes collection with this post of 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 recipes collection with this post like,

kajjikayalu video recipe:

recipe card for suji karanji recipe:

4.8 from 5 votes
kajjikayalu recipe
kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

easy kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya

Course: sweet
Cuisine: andhra
Servings: 8 Servings
Author: Hebbars Kitchen
Ingredients (1 cup = 255 ML)
for outer covering:
  • 2 cup maida / plain flour
  • ¼ cup rava / suji / semolina fine
  • ¼ tsp salt
  • 2 tbsp ghee / clarified butter hot
  • 1 cup water to knead
  • 1 tsp oil to grease
for stuffing:
  • 1 tbsp ghee / clarified butter
  • ½ cup rava / suji / semolina fine
  • 2 tsp poppy seeds / khus khus
  • 1 cup dry coconut / kopra grated
  • 2 tbsp cashew / kaju chopped
  • 2 tbsp almonds / badam chopped
  • ¼ tsp cardamom powder
  • ¾ cup powdered sugar
other ingredients:
  • oil for frying
  • water to seal
Instructions
  1. firstly, pinch a small ball sized dough and roll gently.

  2. now place 3 tsp of the prepared rava coconut stuffing in the middle.
  3. furthermore, fold half and stick the edges together by pressing gently.
  4. now using the fork start making an impression.
  5. rava kajjikayalu is ready to fry.
  6. to prepare using karanji mould, place the rolled dough covering mould completely.
  7. place 3 tsp of the prepared rava coconut stuffing in the middle.
  8. close and press gently. remove off excess dough shaping karanji well.

  9. deep fry the karanji in medium hot oil on low to medium flame. alternatively, bake at 180 degree celsius for 12-15 mins or till it turns golden brown.
  10. finally, kajjikayalu are ready to be served.

how to make kajjikayalu recipe with step by step photo:

kajjikayalu dough preparation:

  1. firstly, in a large bowl take 2 cup maida, ¼ cup rava and ¼ tsp salt. mix well.
    kajjikayalu recipe
  2. now pour 2 tbsp of hot ghee and mix well.
    kajjikayalu recipe
  3. crumble and mix well making sure the dough is moist. need to hold the shape when pressed with a fist.
    kajjikayalu recipe
  4. further, add water as required and knead the dough.
    kajjikayalu recipe
  5. knead to the smooth and soft dough as suji will absorb water while resting.
    kajjikayalu recipe
  6. grease with 1 tsp oil, cover and rest for 20 minutes.
    kajjikayalu recipe

rava coconut stuffing:

  1. firstly, in a tawa heat 1 tbsp ghee and roast ½ cup rava.
    kajjikayalu recipe
  2. roast on low flame for 4-5 minutes or until the rava turns aromatic.
    kajjikayalu recipe
  3. transfer to the bowl and allow to cool completely.
    kajjikayalu recipe
  4. in the same tawa roast 2 tsp poppy seeds until they pops.
    kajjikayalu recipe
  5. keeping the flame on low, roast 1 cup dry coconut.
    suji karanji recipe
  6. roast until the coconut turns golden brown. transfer to the bowl and cool completely.
    suji karanji recipe
  7. once the mixture is cooled completely, add 2 tbsp cashew and 2 tbsp almonds.
    suji karanji recipe
  8. also, add ¼ tsp cardamom powder and ¾ cup powdered sugar. sugar can be replaced with jaggery powder.
    suji karanji recipe
  9. mix well, rava coconut stuffing is ready.
    suji karanji recipe

kajjikaylu preparation:

  1. firstly, knead the dough slightly and pinch a small ball sized dough.
    suji karanji recipe
  2. dust with maida and roll gently. roll to slightly thick like of poori.
    suji karanji recipe
  3. cut it with a round jar cap.
    suji karanji recipe
  4. now place 3 tsp of the prepared rava coconut stuffing in the middle.
    rava kajjikayalu
  5. also, spread water around the edges. this helps to stick the edges.
    rava kajjikayalu
  6. furthermore, fold half and stick the edges together by pressing gently.
    rava kajjikayalu
  7. now using the fork start making an impression.
    rava kajjikayalu
  8. rava kajjikayalu is ready to fry.
    rava kajjikayalu
  9. to prepare using karanji mould, place the rolled dough covering mould completely.
    rava kajjikayalu
  10. make a dent in place of stuffing.
    rava kajjikayalu
  11. place 3 tsp of the prepared rava coconut stuffing in the middle.
    semolina gujiya
  12. close and press gently.
    semolina gujiya
  13. remove off excess dough shaping karanji well.
    semolina gujiya
  14. deep fry the karanji in medium hot oil on low to medium flame. alternatively, bake at 180 degree celsius for 12-15 mins or till it turns golden brown.
    semolina gujiya
  15. stir occasionally till the karanji turn golden brown.
    semolina gujiya
  16. finally, kajjikayalu are ready to be served. cool completely before storing in an airtight container for 2 weeks.
    suji karanji recipe

 notes:

  • firstly, vary the stuffing to your choice by adding more dry fruits or preparing karanji with jaggery.
  • also, fry the karanji in medium hot oil on low to medium flame. else they will not cook from inside.
  • furthermore, instead of pouring hot ghee, alternatively pour hot oil.
  • finally, adding rava while kneading dough makes kajjikayalu recipe crisper.
Related Articles