kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya with detailed photo and video recipe. traditional and authentic sweet recipe made with semolina and coconut stuffing with plain flour covering. it is typically made during festival season of ganesha chaturthi or janmashtami, particularly in andhra cuisine. it is very similar to the popular north indian gujiya or maharashtrian gujiya recipe with rava stuffing.
kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya with step by step photo and video recipe. gujiya recipes are very common sweet recipes made during the celebration of ganesh chauthi. having said that there are many local variations to gujiya across india with stuffing or the way it made. one such south indian variation to this recipe is kajjikayalu recipe made with sooji and coconut stuffing.
i have already posted the north indian gujia recipe and mashrasthrian karanji recipe in previous 2 years of ganesh chaturthi celebrations. but this year i wanted to dedicate this year with a south indian version of kajjikayalu recipe or suji karanji recipe. specifically, this version is from the andhra cuisine or telangana state and is mainly made with semolina and coconut stuffing. this recipe is very close to me and very nostalgic. my mother who briefly stayed in andhra during her graduation; had actually picked this recipe and was preparing it yearly for ganapathi festival. she used to make it with both jaggery and sugar powder for the sweetness. but in this, i have added just sugar to the coconut and rava stuffing and thus making quick and easy stuffing.
while the kajjikayalu recipe is very easy compared to its successors, yet some tips and suggestions to make it perfect. firstly, i have used shaper or gujia mould to shape this suji karanji recipe. but this can also be made by hand. check out my karanji recipe on how to shape it with just hand. secondly, i have used maida or plain flour to make the dough or for the outer covering. it can also be made with wheat flour for a healthier option. but maida makes it crisper and gives the required texture to it. lastly, store these in an airtight container for a longer shelf life.
finally, i request you to check my other indian sweet recipes collection with this post of kajjikayalu recipe. it includes recipes like sugar free modak recipe, rava ladoo, suji barfi, coconut ladoo, besan ladoo, dates ladoo, dates barfi and mysore pak recipe. in addition, do visit my other recipes collection with this post like,
kajjikayalu video recipe:
recipe card for suji karanji recipe:
easy kajjikayalu recipe | suji karanji recipe | rava kajjikayalu | semolina gujiya
Servings: 8 Servings
Author: Hebbars Kitchen
for outer covering:
- 2 cup maida / plain flour
- ¼ cup rava / suji / semolina fine
- ¼ tsp salt
- 2 tbsp ghee / clarified butter hot
- 1 cup water to knead
- 1 tsp oil to grease
- 1 tbsp ghee / clarified butter
- ½ cup rava / suji / semolina fine
- 2 tsp poppy seeds / khus khus
- 1 cup dry coconut / kopra grated
- 2 tbsp cashew / kaju chopped
- 2 tbsp almonds / badam chopped
- ¼ tsp cardamom powder
- ¾ cup powdered sugar
- oil for frying
- water to seal
firstly, pinch a small ball sized dough and roll gently.
now place 3 tsp of the prepared rava coconut stuffing in the middle.
furthermore, fold half and stick the edges together by pressing gently.
now using the fork start making an impression.
rava kajjikayalu is ready to fry.
to prepare using karanji mould, place the rolled dough covering mould completely.
place 3 tsp of the prepared rava coconut stuffing in the middle.
close and press gently. remove off excess dough shaping karanji well.
deep fry the karanji in medium hot oil on low to medium flame. alternatively, bake at 180 degree celsius for 12-15 mins or till it turns golden brown.
finally, kajjikayalu are ready to be served.
how to make kajjikayalu recipe with step by step photo:
kajjikayalu dough preparation:
- firstly, in a large bowl take 2 cup maida, ¼ cup rava and ¼ tsp salt. mix well.
- now pour 2 tbsp of hot ghee and mix well.
- crumble and mix well making sure the dough is moist. need to hold the shape when pressed with a fist.
- further, add water as required and knead the dough.
- knead to the smooth and soft dough as suji will absorb water while resting.
- grease with 1 tsp oil, cover and rest for 20 minutes.
rava coconut stuffing:
- firstly, in a tawa heat 1 tbsp ghee and roast ½ cup rava.
- roast on low flame for 4-5 minutes or until the rava turns aromatic.
- transfer to the bowl and allow to cool completely.
- in the same tawa roast 2 tsp poppy seeds until they pops.
- keeping the flame on low, roast 1 cup dry coconut.
- roast until the coconut turns golden brown. transfer to the bowl and cool completely.
- once the mixture is cooled completely, add 2 tbsp cashew and 2 tbsp almonds.
- also, add ¼ tsp cardamom powder and ¾ cup powdered sugar. sugar can be replaced with jaggery powder.
- mix well, rava coconut stuffing is ready.
- firstly, knead the dough slightly and pinch a small ball sized dough.
- dust with maida and roll gently. roll to slightly thick like of poori.
- cut it with a round jar cap.
- now place 3 tsp of the prepared rava coconut stuffing in the middle.
- also, spread water around the edges. this helps to stick the edges.
- furthermore, fold half and stick the edges together by pressing gently.
- now using the fork start making an impression.
- rava kajjikayalu is ready to fry.
- to prepare using karanji mould, place the rolled dough covering mould completely.
- make a dent in place of stuffing.
- place 3 tsp of the prepared rava coconut stuffing in the middle.
- close and press gently.
- remove off excess dough shaping karanji well.
- deep fry the karanji in medium hot oil on low to medium flame. alternatively, bake at 180 degree celsius for 12-15 mins or till it turns golden brown.
- stir occasionally till the karanji turn golden brown.
- finally, kajjikayalu are ready to be served. cool completely before storing in an airtight container for 2 weeks.
- firstly, vary the stuffing to your choice by adding more dry fruits or preparing karanji with jaggery.
- also, fry the karanji in medium hot oil on low to medium flame. else they will not cook from inside.
- furthermore, instead of pouring hot ghee, alternatively pour hot oil.
- finally, adding rava while kneading dough makes kajjikayalu recipe crisper.