Coconut Kajjikaya is a traditional Indian sweet that originates from the southern regions of India, particularly popular in Andhra Pradesh, Telangana, and Karnataka. It’s a delicious pastry filled with a sweet coconut and jaggery mixture, then deep-fried to a golden brown.
Coconut Kajjikaya Recipe:
Coconut Kajjikaya
Coconut Kajjikaya is a traditional Indian sweet or dessert that originates from the southern regions of India, particularly popular in Andhra Pradesh, Telangana, and Karnataka. It's a delicious pastry filled with a sweet coconut and jaggery mixture, then deep-fried to a golden brown.
Print
Pin
Rate
Ingredients
For the outer shell:
- 1 cup all purpose flour (maida)
- ½ cup fine sooji/chiroti rava
- 2 tabslespoons ghee
- water as needed to make a thick dough
INNER LAYER ( COCONUT JAGGERY FILLING)
- 2 cups fresh finely grated coconut
- 1 cup jaggery
- 4 cardamom pods, crushed
Instructions
For the outer shell:
- Mix the maida, fine sooji, ghee and enough water to make a dough similar to the chapathi dough. Cover it with a wet cloth and set a side for atleast 30 minutes.
FOR THE INNER LAYER ( COCONUT JAGGERY FILLING)
- In a pan add the grated coconut and jaggery. Mix and cook in a low to medium heat till the jaggery completely dissolves.
- Keep stirring till the mixture thickens. Add in the cardamom powder and turn off the heat. Let cool for few minutes.
PUTTING THE KAJJIKAYA TOGETHER:
- Take small portion of the dough and form a ball. Press slightly in the middle. With the help of a rolling pin make a thin puri. If its not a perfect circle, use a circle shape cookie cutter or a cup.
- Take small amount of the jaggery coconut mixture and put it in the rooled dough. Close it to form a semi circle.
- With the help of a fork, press the edges, so it seals better. If the dough feels dry, put some water on one side of the circle and then close it. That should work.
- Keep it covered with a wet cloth while you finish rolling the rest of the dough.
- Heat oil in a vessel and deep fry the Kajjikaya about three at a time. Cook on medium heat to ensure even cooking. Remove on to a paper towel to remove the excess oil.
- Cool completely before storing!
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!
Priya Suresh
Very tempting kajjikaya, i dont mind munching some.
Rimli
lovely clicks with detailed recipe. loved it!
Maha Gadde
I too makes this often to use coconut..very well made n tempting cliks …
Sireesha Puppala
Chi nappudu nanamma chesedhi….baunnayi madhu
Vijayalakshmi Dharmaraj
wow super look of kajjikaya… one of my favorite…