Kajji Kaya

Ingredients:-

For dough-

Maida/ all purpose flour                    - 1 cup

Dalda/ ghee / any Vanaspathi        - 1 table spoon

Method:-

Mix maida with one table spoon of Dalda/ghee and kneed it with sufficient water to make tight dough and keep it aside for ½ hour. 

For filling –

Dalda/ ghee / any vanaspathi        - 1 table spoon

Cashew broken                                     - 2 table spoons

Resins                                                       - 1 table spoon

Suji                                                             - 1 cup

Grated coconut                                      - 1 cup

Khoya                                                        - 1 cup

Cardamom powder                              - 1 tea spoon

Sugar                                                          - 1 cup

Method:-

Heat a pan and put one spoon of dalda/ghee to it , when it melts add cashew and resins . Stir well and when they are light golden brown add suji and stir well for two minutes. Now add grated coconut and stir well till the mixture becomes light golden color. Add cardamom powder and khoya and stir well. Add sugar and mix well and transfer it to a bowl.

Take a portion of dough in the size of a lemon and roll it to a thin chapatti and spread it on an open Kajjikaya  mold and fill with 1 ½ tea spoon of the filling  and wet the edges with little bit of water and close the mold tightly and take away the excess dough outside the mold. Open the mold and take out the Kajjikaya. Repeat with the remaining dough and filling. If you don’t have a mold fill the chapatti and seal it design the edges with a fork or spoon.

Heat  oil in a pan and deep fry them till light golden brown.