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
1 1/2 Cup Maida (All Purpose Flour)
1 Tablespoons Ghee
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
Take 1 1/2 cup all-purpose flour in a bowl and add 1 tablespoon ghee. Add water and make a smooth dough.
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.
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: