Nuvvula Kajjikayalu or karjikayalu is one of my favorite sweet. Though Andhra cuisine is popular for its spicy food, it also offers some popular traditional sweets like bhakshalu, kajjikayalu, ariselu, garelu, gilebi, kudumulu, laddoos, Pheni etc. Rayalaseema Nuvvula Kajjikaya is also one such traditional sweet dish that is prepared by rolling out small balls of semolina dough into thin puris and filled with a mixture of sesame seeds and jaggery and deep fried in oil. These Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert. Kajjikaya is similar to the popular Maharastrian sweet ‘Karanji’.

 kajjikayalu are stuffed mostly with fried gram/roasted chanadal/dhalia/pappulu/putnalu and jaggery filling. Another filling is with peanut and jaggery mixture. With whatever filling it is made of, it tastes very yummy and satisfies your sweet tooth. These look like Empanadas. The recipe for Kajjikayalu is pretty simple and straight forward. No syrup to make unlike many Indian sweets. I prepared this under the guidance from the best chef I’ve known for years, my Mom.

Sesame seeds are a good source of several nutrients that are important for immune system function, including zinc, selenium, calcium, copper, iron, vitamin B6, and vitamin E. Jaggery acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.

Step by step photo instructions

• Making Dough:
  • Add semolina, oil and salt in a mixing bowl. Mix and add a little less than 1/4 cup water and make a stiff dough.
  • Cover the dough with a wet cloth and keep aside for at least 4-5 hrs.

• Filling/Stuffing:
  • Dry roast sesame seeds. Keep them aside to cool them down.
  • Grind them to powder.
  • Add crushed or powdered jaggery and grind all together to make fine powder.

• Making Kajjikaya:
  • After 4-5 hours, divide the dough set aside and shape into small balls.
  • Roll each ball with the rolling pin into a thin circular poori.
  • Roll 5-6 dough balls and keep them in a plate.

• Put the rolled dough on lightly damp(wet) cloth just 2 seconds and take the rolled out dough onto your open palm, scoop 1 tbsp of the filling in the center of the disc, join and press the edges to make semi circle kajjikaya.

• Heat the oil on medium heat in a wide kadai, when it is hot enough add 4-6 kajjikayalu to the oil and fry them on medium heat until golden and crunchy. Transfer the kajjikayalu on paper tower to absorb excess oil.
• You will have to make a few and fry them simultaneously to prevent breakage or drying up.