Karanji Recipe | Kajjikayalu Recipe | 4 types of Fillings
Karanji Recipe or Kajjikayalu is one of the famous Sweet recipes of India. They are deep-fried snack having a crispy shell and sweet filling which can be made in 4 different combinations.
Kajjikayalu (Telugu name) is usually made during the festival season of Sankranti, Ganesh Chaturthi, Dussehra, and Diwali. As this recipe is prepared on all major festivals it can be considered as one of the important and must recipes during the festival.
As said earlier this recipe can be made in different combinations, one is with jaggery and coconut mix, roasted chana dal and jaggery mix, peanut and sesame mix and dry fruits.
People in some places like to make use of khova or mava as a filling ingredient but that is called with different name Gujiya.
Our tradition says to live to the ground and make use of natural ingredients for making prasadam or naivedyam recipes. So I have made using jaggery and in one version I used sugar.
In one of our recipe combination (Coconut and jaggery mix) I have used dry coconut powder, we can even use fresh coconut but it should be roasted for a while to increase shelf life.
TIPS to make perfect Karanji Recipe or Kajjikayalu:
- Adding ghee while kneading maida will keep the dough soft.
- While adding water to knead flour, add in small batches so that dough can be kneaded perfectly.
- If dough becomes sticky, sprinkle maida to make it soft and stiff.
- Ghee not only enhances flavour but also makes it cracks free and locks moisture.
- Once the dough is kneaded, put a lid and keep aside so that dough absorbs water.
- While making puri, to make karanji, put a wet cloth over dough.
- Press gently the outer shape of karanji mould to get the shape of the outer circle.
- Apply water on the edges of the mould so that after pressing the mould dough bonds with the dough.
- Do not overstuff the filling or else they may come out while deep fry.
- While frying kajjikayalu do not heat oil to high temperature. Always maintain low to medium flame so that they get fried on a slow pace giving it correct golden colour along with crispy flavour.
- When storing this snack, always store in an air-tight container and only when they are completely cooled.
From my previous posts, you may also like Chandrakala sweet, south Indian special sweet ariselu, Diwali sweet shankarpali recipe.
Karanji Recipe | Kajjikayalu Recipe | 4 types of Fillings
KaranjiRecipe or Kajjikayalu is one of the famous Sweet recipes of India. They are deep-fried snack having a crispy shell and sweet filling which can be made in 4different combinations.
Ingredients
Common Ingredients:
- Maida/ All purpose flour – ½ Kg.
- Ghee – 2 tbsp.
- Salt – ½ tbsp.
- Water – required to knead
Karanji with Jaggery Coconut Mix:
- Dry coconut grated – 1 cup
- Cardamom powder – ½ tbsp.
- Jaggery –¼ cup
Karanji with Roasted chana dal Mix:
- Roasted chana dal – 1 cup
- Cardamom powder – ½ tbsp.
- Jaggery – 2 tbsp.
Karanji Recipe with Peanut mix:
- Peanuts – ½ cup
- Sesame seeds – 3 tbsp.
- Jaggery – 2 tbsp.
- Cardamom powder – ½ tbsp.
Karanji Recipe with Dryfruits:
- Ghee – 1 tbsp.
- Mixed dry fruits – ½ bowl cashew, raisins, melon seeds, dry dates
- Semolina – 1 cup
- Sugar – 3 tbsp.
Instructions
Preparing Soft and Pliable dough:
- If you are using pure ghee, then we need to melt it down to make it look like normal oil. Keep aside.
- In a bowl, add maida, salt and ghee. Mix well and add water in small quantity and batches till we get a hard dough.
- When we get stiff dough, if you feel the dough is hard, wet your hands and knead to get a soft pliable dough.
1.Karanji with Jaggery Coconut Mix:
- While making the filling, let start with simple and easy version.
- Grate dry coconut and put in a bowl, add jaggery powder and cardamom powder. Mix well
2. Karanji with Roasted chana dal Mix:
- Although we are using roasted chana dal, it might catch moisture so it’s a good idea to roast again.
- Roasting not only increases aroma but brings the crispy flavour of dal.
- In a pan, dry roast roasted chana dal and transfer to another plate to cool.
- Transfer to a mixer grinder and grind to a coarse powder.
- Put the powder in a bowl, add jaggery powder and cardamom powder. Mix well.
3. Karanji Recipe with Peanut mix:
- Dry roast peanuts and sesame seeds individually and put them in a plate.
- Sesame seeds get burnt soon, so it’s a good idea to remove from flame once they turn their colour.
- Once peanuts are cooled, remove the skin and transfer them into a mixer grinder.
- Add sesame seeds and ground them to a coarse powder.
- Put them in a bowl and add jaggery (adjust as per your sweetness) and cardamom powder. Mix well.
4. Karanji Recipe with Dry fruits:
- Dry fruit version is tasty and healthier. We can add your favourite dry fruits and make this recipe.
- Heat ghee in a pan and put dry fruits and roast them for a while.
- Once you find raisins blown and other dry fruits change their colour add semolina rava.
- Roast for a while and transfer in a wide plate and spread to cool. Keep aside.
Deep frying Karanji Recipe or Kajjikayalu:
- Add required oil in a pan to deep fry. Heat oil till optimum temperature.
- To check whether the oil is ready or not we can put a small piece of dough.
- Once the oil is ready gently put karanji recipe in oil and deep fry them for a minute.
- Flip to other side and cook on low to medium flame till they turn a golden brown colour.
- Once they turn crisp, remove from oil and strain excess oil and transfer over kitchen towel.
- Store Karanji Recipe or Kajjikayalu in an airtight container and serve as an evening snack.
Recipe Video
How to make Karanji recipe or Kajjikayalu:
Preparing Soft and Pliable dough:
1. Put 2 tbsp. ghee in a pan and melt at low flame.
2. Add all-purpose flour in a bowl and put ½ tbsp. Salt and melted ghee. Mix all ingredients.
3. In small batches add water and knead well to get a soft pliable dough. Keep aside with lid covered.
1. Karanji with Jaggery Coconut Mix:
1. Put dry coconut grate in a bowl, cardamom powder and jaggery. Mix well.
2. Karanji with Roasted chana dal Mix:
1. Add chana dal in a pan and dry roast them for a while and transfer to a plate.
2. Once dal is cooled, transfer to a mixer grinder and grind coarsely.
3. In a bowl, put coarsely grounded roasted chana dal, cardamom powder and jaggery. Mix well.
3. Karanji Recipe with Peanut mix:
1. Put peanuts on a pan and dry roast till they turn crisp, transfer to plate and let it cool.
2. Add sesame seeds on the pan and dry roast for a second as it tends to burn fast.
3. Remove the skin of peanuts and transfer to a mixer grinder, add roasted sesame seeds and ground to a coarse powder
4. Transfer this powder in a bowl, add jaggery, cardamom powder and mix well. Keep aside.
4. Karanji Recipe with Dry fruits:
1. Heat 1 tbsp. ghee on a pan and add mixed dry fruits and roast till raisins swell.
2. Add semolina and saute for a while and transfer to another plate.
Deep frying Karanji Recipe or Kajjikayalu:
1. Heat oil in a pan, once oil reaches optimum temperature, add karanji one by one.
2. After frying for 30 seconds flip to another side so that both sides are cooked evenly.
3. Once Karanji Recipe turns to golden brown colour, remove from oil and transfer to stainer.
4. Store Kajjikayalu in an airtight container once cooled.
