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Kova Kajjikayalu | Mawa Gujiya | Karanji

Updated: Sep 20

Kova Kajjikayalu is a traditional south Indian dessert and these are similar to Mawa Gujiyas made by the north India. The crispy crunchy exterior, mildly sweet kova/mawa stuffing inside. No matter how many new varieties arise, the authentic ones are unbeatable for sure.

Cuisine: Indian. Course: Dessert Serves: 6

Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 min.

Nutritional Info: Serving Size: 1

Calories: 78 Carbs: 4g. Fat: 5g. Protein: 2g

Ingredients:


For Dough:

  • 1 1/2 Cup Maida (All Purpose Flour)

  • 1 Tablespoons Ghee


For Stuffing:

  • 4 Tablespoon Ghee

  • 1 Tablespoon Cashews

  • 1 Tablespoon Chironji

  • 1 Cup Sooji

  • 1/2 Cup Grated Coconut

  • 1 1/2 Cup Sugar Powder

  • 1/2 Teaspoon Cardamom Powder

  • Oil for Deep Fry

Method:


For Dough:

Take 1 1/2 cup all-purpose flour in a bowl and add 1 tablespoon ghee. Add water and make a smooth dough.


For Stuffing:

Add 1 tablespoon ghee in a pan, add 1 tablespoon cashews, 1 tablespoon chironji and sauté them. Keep it aside.

Heat 1 tablespoon ghee, add 1 cup sooji, and roast until light golden brown. Keep it aside.

Heat 1 tablespoon ghee, add 1/2 cup grated coconut, and roast until light golden brown. Keep it aside.

Heat 1 tablespoon ghee, add 1 cup kova/mawa and fry for 5 minutes. Keep it aside.

Mix roasted sooji, coconut, cashews, chironji, kova, 1 1/2 cup sugar powder, and 1/2 teaspoon cardamom powder.


Making Kajjikaya:

Take a small piece of dough and make a thin round puri about the 5-inch size.

Put the puri in kajjikaya mold and add 1 to 1 1/2 tablespoon sweet stuffing. Close the mold and press the mold tightly. Take out the extra dough.

Heat the oil in a Kadai and deep fry the kajjikayalu on medium flame until golden brown.4. Take it out and enjoy it.


Watch the Video for Procedure:


© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
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