Kajjikayalu / Sweet Somas / Karanji - Diwali Sweets

Kajjikayalu is a tradional andhra sweet normally made during Dussera / Diwali. This again brings back the memories of my childhood at my aunt's place during holidays. We cousins used to crave for these. I couldn't remember the name of these so used to call it DIBBI. Don't even know where this dibbi has come from !!! These are so light and crisy that you can easily eat 2-3 without feeling heavy.

Kajjikayalu is  a sweet snack !!! which can anytime during the day !!!! Fillings can be made with Roasted chickpea, grated coconut and even with khoya like maharastrain's karanji. 

Enjoy the Lights festiaval Diwali. Make sweets and snacks and have a safe Diwali.

(Makes 10)

For the Outer Layer

1 cup All Purpose Flour / Maida

1 cup Semolina / Sooji

1 tablespoon Ghee

pinch of Salt

1/4 cup Water

For the Stuffing

1/2 cup Roasted Chickpeas / Dhalia 

1/2 cup Sugar

1 tablespoon Cashew Nuts 

1 tablespoons Almonds   

1. First make the outer layer. Mix maida, semolina, ghee and salt. Add 1/4 cup of water and then spoon by spoon to make a smooth dough. Knead it well, cover it and leave it for 30 mins.

2. Meanwhile, make the filling. Grind dhalia to a fine powder. Make powdered sugar by grinding sugar to a fine powder.

3. Now grind nuts of your choice coarsely. I used cashew nuts and almonds. You can also chop the nuts to small pieces. Mix all these powders.

4. Keep 2 tablespoons of maida for dusting and a cup of water ready to make kajjikayalu. Take a small lemon sized dough. Dust it on both sides with maida and roll it into a circle with rolling pin.          Place 1 1/2 to 2 teaspoons of filling in the middle of the circle. Keep the dough covered all the time.

5. Tab the circle around the filling with water. Gently and slowly fold the circle to a semi-circle.

6. press it around with fingers. Cut the extra part if there is any with a knife or a pizza cutter. Now make impressions with the back of a fork. Make kajjikayalu till the dough is done. Heat oil for deep fry.

7. Gently place kajjikayalu in oil. Fry them both sides turn golden brown. Flip them once the bottom of them turns golden brown. Remove it from oil onto an absorbent paper.

8. Have a safe Diwali.