Kajjikayalu, which often referred to as karjikayalu at home, are one of the many traditional sweets for occasions like baby showers, barasala(Naming ceremony) etc. . They can be made using so many different kinds of fillings according to our taste. They are usually made with putnalu + coconut + sugar kind of filling. In some regions, the filling is made with Koya/mawa and lots of dry fruits , which also turns out real delish. This particular recipe is from Amma (my Mom) where she filled these with dry fruits mixture and boy! were these yummy.. Also Amma modified the outer cover recipe. It is usually a mixture of Maida (All Purpose Flour) and Sooji (Semolina). But Amma made these with just Sooji and naturally they came out real crispy and yummy. You just got to taste these ..the taste is just beyond words!!

Ingredients - 

For the outer cover:

Sooji/Rava/Semolina (Fine variety preferably) 1 cup (Also known as Chiroti rava)
Water as needed
Oil/Ghee 2 tsp
Salt as needed

For the filling:

Almonds 1/4 cup
Cashews 1/4 cup
Walnuts 1/4 cup
Milk Powder 3/4 cup
Sugar (powdered) 1 1/2 cup
Milk / Water 2 Tbsp
Oil for frying

Method Of Preparation - 

In a mixing bowl, make a dough with Sooji, water and salt. The dough should be slightly thin as sooji would absorb water very easily. Just coat the  dough with ghee/oil and cover with a muslin cloth and let it rest for atleast an hour. The more the dough rests, the better. If the sooji is of the fine variety, the process becomes faster. Alternatively, sooji can be powdered a little or seived to get a fine texture. 

When it is time to prepare kajjikayalu, the filling can be put together in a jiffy.

For the filling, just grind all the nuts and mix in the milk powder and powdered sugar. Add water/milk to make a dough of the filling. Mom says if the filling is in dough form, you can't go wrong! Less risk of spoiling (Good for beginners!).

Take equal portions of the filling dough and shape them as oval logs (refer picture below).

Take the dough and make equal portions and roll out each portion like a puri (flatbread).(refer picture below)

Now carefully take the filling and place in in the rolled out puri and close the edges tightly. I rubbed a little water to the inner edges and with a wheel spoon (see picture) sealed it. 

Alternatively, it can be sealed with our fingers by making a twisting action at the edges.
Heat oil in a wok/kadai and when the oil is sufficiently hot, gently slide these filled kajjikayalu and fry them until they get a golden brown hue. 

Drain on kitchen paper towels and enjoy!
These Kajjikayalu are off to..

1. 'Only Festive' event hosted by Khaugiri and initiated by Pari.
2. 'CFK - Festive Foods Sweet /Savory Versions' event hosted by Suma and started by Sharmi.

Makes  Approx 10-12

Preparation Time 45 min (Excl the resting time)
Posted by Harini on Thursday, October 14, 2010


  1. Satya Says:
  2. my favorite but never dare to made them ...ur kajjikayalu looks so perfect dear



  3. Umm Mymoonah Says:
  4. Wow! Just can't imagine how delicious it would have been.

  5. Looks yummy. Love to try.

  6. Priya Suresh Says:
  7. Wat a crispy and beautiful looking snacks..kajjikayalu looks very yummy..

  8. Madhavi Says:
  9. wow harini..karjikayalu super....looks yummy

  10. Ms.Chitchat Says:
  11. Looks nice n tempting.

  12. Suma Gandlur Says:
  13. Thanks for these mouthwatering kajjikayalu. Noted down the sooji variation and would give them a try sooner. :)

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