Student who is selected for the Chef of the day is Ms.CHARMI NAIDU (BCTCA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to perfect the art of cooking.
Ingredients:
- 500 gms Maida (Refined flour)
- 50 ml Ghee
- enough water to knead the maida
- 8 gms Salt to taste
- 2 lit Oil for deep frying
For the filling:
- 150 gms Dry coconut finely grated
- 200 gms Sooji/semolina
- 20 ml Ghee
- 25 gms Khus-khus/poppy seeds
- 250 gms Sugar
- 5 gms Cardamom powder
- 45 gms Cashew nuts Finely chopped
Method:
- Mix the maida with salt, ghee and enough water to make pliable dough, not too soft.
- Divide the dough into 16 pieces and shape into small balls. Keep aside covered for half an hour.
- Heat a flat pan, add half the ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mins.
- Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
- In the same pan, add ghee and add the sooji and poppy seeds and roast over medium flame till it turns light pink, approx 7-8 mins. Remove, cool and keep aside.
- Powder the sugar and mix with the roasted sooji and poppy seeds, grated coconut, cardamom powder and cashew nuts. The filling is ready. Keep aside.
- Now, roll each ball with the rolling pin into a thin round disc of 4 inches.
- Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
- Press the ends firmly so that the filling doesn’t come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.
- Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
- Cool and store in air tight containers.