- 250 gms Plain flour (Maida)
- 4 tsp Butter / Ghee
- 1 Fresh grated coconut
- 250 gms Sugar
- 1/4 tsp Cardamom powder
- Oil for frying
- Mix all purpose flour, ghee and enough water to make smooth and soft dough. Keep it aside.
- Take a pan and fry the fresh grated coconut for 3 minutes till it looks dry.
- Then add sugar and cardamom powder to the grated coconut
- Now divide the dough into small lemon size balls and roll them into thin pooris.
- Fold over to the opposite end and enclosing the filling to form a half moon shaped. Press the ends together firmly. Make sure that the edge is closed firmly so that the filling doesn't come out during the deep frying. (Kajjikaayalu moulds available in the market can be used to shape the kajjikayalu after rolling out the puri.)
- Now deep fry them in oil till they get to golden brown color and get a crispy texture.
- Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.
- You can use Jaggery instead of Sugar.
- Another variation is to use powdered putnala pappu (roasted chick peas) along with dry coconut and sugar/jaggery.
- In place of grated dry coconut, roasted and powdered sesame seeds or kova can be used with a blend of cashewnuts, walnuts and almonds.