Kajjikayalu/ Karanji/ Sweet somas is a sweet stuffed fried recipe prepared during Sankranti in Andhra. Kajjikayalu with crispy outer and soft interior with coconut in every bite and crunchiness from cashew and raisins is a very easy and delicious recipe that can be prepared with different types of stuffing like sooji/ rava, fried gram dal, khoya, dry fruits, coconut and much more. My mom makes this recipe with sooji and coconut stuffing whereas my MIL prepares it with fried gram dal and coconut, so I followed the second recipe today for no reason. Since my blog is to help the beginners I sealed the dough pockets with my fingers first then sealed with the fork to re tighten and to design as well,? but if you are frequent in pleating the edges, you could do that as well. For the below recipe I used coconut powder/ desiccated coconut which can be replaced with freshly grated coconut as well, in that case make sure to dry roast for 3 – 4 minutes which helps in longer shelf life. One thing I like about kajjikayalu is it can be stored in air tight container for up to 3 weeks if stored properly. So if you are beginner looking for simple yet yummy recipe for this Sankranti this recipe could be you choice! So lets get to the making!
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- Maida – 1 cup
- Sooji/ Rava– 1 tsp
- Ghee – 1 tsp
- Water – required amount to make dough
- Oil – for frying
Ingredients For filling
- Fried gram dal – ½ cup
- Grated Coconut – ¼ cup
- Sugar – ¼ to ½ cup
- Cardamom powder – ¼ tsp
- Cashews – 2 tbsp
- Raisins – 1 tsp
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How to make Sweet somas with step by step images
- In a bowl add maida, sooji/ rava and ghee. Mix well.
- Now add water gradually to form a semi soft dough. (Not too soft nor tight) keep it aside and allow the dough to rest for 20 minutes.
- Meanwhile dry roast fried gram dal in a pan in medium flame until aromatic. Make sure not to make it brown. Allow it cool down. Transfer it to a blender and grind it into fine powder. Transfer the powder to a bowl.
- In a blender add sugar and grind into fine powder and keep it aside.
- Now in the same pan dry roast coconut in low flame until light golden color. Allow it to cool down and transfer it to a bowl.
- Now add the ground fried gram dal powder to the roasted coconut. Finally add powdered sugar, cardamom powder, cashews and raisins. Mix well using a spoon and keep it aside.
- Now dust a clean surface and roll out the dough thin using a rolling pin.
- Now using a round cutter or any cap cut the dough into round shapes.
- Now take one round shaped dough, keep the filling in it. (I kept around 1 tsp heaped filling in each kajjikayalu/ sweet somas)
- Dip your index finger in little water and line the sides of the round shaped dough. Now fold the dough and seal the edges tight by pressing it with your fingers.
- Using a fork press the sides of the sealed dough to create fork imprint and also to re tighten the sealing. This step keeps the stuffing in place while frying.
- You can skip the sealing with fork and pleat it like the above picture as well. (But the fork method is simple and more secure while frying according to me)
- Now drop the stuffed kajjikayalu/ karanji gently in preheated oil. Fry them in medium flame by flipping them gently in frequent intervals for even coloring and cooking. When the kajjikayalu looks golden brown and crispy remove from oil and transfer it to a plate with paper towel to drain excess oil. Serve it! Store the remaining in air tight container after they have completely cooled down and they will remain good for upto 3 weeks if stored properly.