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Kova Kajjikayalu | Mawa Gujiya | Karanji – Windhu Kitchen

Kova Kajjikayalu | Mawa Gujiya | Karanji

  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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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.


  • 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


Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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.

Step 9

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

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