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kajjikayalu recipe
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5 from 113 votes

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

easy kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya
Course sweet
Cuisine andhra
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 Servings
Author HEBBARS KITCHEN

Ingredients

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

  • firstly, pinch a small ball sized dough and roll gently.
  • now place 3 tsp of the prepared rava coconut stuffing in the middle.
  • furthermore, fold half and stick the edges together by pressing gently.
  • now using the fork start making an impression.
  • rava kajjikayalu is ready to fry.
  • to prepare using karanji mould, place the rolled dough covering mould completely.
  • place 3 tsp of the prepared rava coconut stuffing in the middle.
  • close and press gently. remove off excess dough shaping karanji well.
  • 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.
  • finally, kajjikayalu are ready to be served.