Delicious kajjikayas . u can’t remember u r waitlose treatment if u eat these mouth watering kajjikaya
Ingredients for kajjikaya:

For the cover:

atta (or) Maida - 1 cup
Ghee - 2 tsp
Salt - a pinch
Water to knead

For the filling:

Grated Copra - 1 cup
fried gram dal(putnala pappu) 1cup
jagarry-200gms
Sugar - 1/2 cup or
Cashew nuts - 10 whole ( you can use other nuts combination with raisins)
Poppy seeds - 2 tbs
ilachi- 6nos(powder-1/4tsp)

Oil for Deep frying

Method to prepare:

Kajjikayalu are normally made in half moon shapes. There are many ways to make this. You can even make these in the molds available.

To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. Cover with thin cloth &soak 30 mints.

To make the fillings, grate the Copra or the Dried coconut. Grind fried gram dal into fine powder.grate jaggery,
Chop the cashew nuts into small pieces. Mix the grated coconut,putnala podi,
Greated jaggery, cashew nuts, sugar, poppy seeds and cardamom together. This will be a dry mixture.

Making the kajjikaya on the rolling board.

Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.

Scoop a spoonful of the filling and place on the middle.draw aline on edges with water. so that the filling doesn't come out.
List one side of the dough, bring to the other side and press well.
Making it in your palm.

Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.

In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in.

Once you have all the Kajjikaya filled and ready, Heat the oil for deep frying. Once the oil is hot, simmer and gently drop in the kajjikaya. Fry in low flame, only then the outer layer will be crispy.

Turn to the other side, when its cooked on one side. Once its done on both sides, drain them
We can store kajjikayas for 15-20 days

mouth watering ..........Festive special

Bobbatlu:
Ingradients:
maida-250gms
ghee(or)refinedoil 50gms
chena dal 250gms,
jagerry-350gms, ilachi-5nos,
ghee(or)refinedoil 150gms,

maida,50gms ghee, nead to smooth dough using water. Cover with a thin cloth and keep aside for 30 minutes.

first soak chena dal for1hour &cook till the chenadal very sof,. drain extrawater,and grind(5seconds)
take a vessal heat jagerry with 50ml water.
heat thesyrup for10mints(take small bowl with water if we pour hotsyrup a spoon its like jelly).addchena paste
stir well, if not it can stick to bottom .cook till the paste is like dough. it is called 'poornam'
take 1tsp full 'poornam' covered with maidadough like small ball, roll like chapati with palms

heat tawa fry until golden brown on both sides with ghee .

delicious bobbatlu ready to eat.