| By : Amrita ( Posted on :24 Feb, 2007 ) | Total Views : 624 | Previous | Next |
Ingredients
150gms Refined flour (maida)
1tsp Melted Ghee
For the filling
1cup Grated dry coconut
75gms Powdered Jaggery or sugar
8 to 10 Powdered Cardamoms
1tsp Khus khus (Poppy seeds)
25gm Roasted and crushed cashew nuts
2 tbs Roasted and crushed groundnuts
10gm Raisins
Oil to fry
Directions
1. Sieve the flour, pour melted ghee and knead to a smooth dough by adding enough water. Cover and leave it for an hour. Mix all the ingredients for filling.
2. Make small lime size balls from the dough. Roll them into thin pooris. Place 11/2 tsp of the prepared filling on one side of the poori and fold the other side over and press the ends together firmly. Make sure that the edge is closed firmly or the contents may spill off while frying.
3. Heat oil and fry kajjikayalu two or three at a time till golden brown. Store in an air tight container. It may last for a couple of weeks.
Note : Almonds, dates, walnuts etc can be used for the filling.
