Kova Kajjikayalu | Mawa Gujiya | Karanji2021-02-20
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
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
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. Keep it aside
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.