Kajjikai
by Rehana Khambaty
This recipe has been viewed 7711 times
A delightful cashewnut dessert.
Method- Heat 2 tbsp ghee in a pan, add the semolina and saute till the semolina turns pink in colour. Keep aside.
- Heat 2 tbsp ghee in a pan, add the cashewnuts and raisins and fry till they turn golden brown.
- Add the semolina, coconut, sugar, cashewnuts, raisins and cardamoms and mix well. Keep aside.
- Add enough water to the plain flour, mix well and knead into a soft dough.
- Divide the dough into small equal portions and shape them into small puris.
- At the centre of each puri , put 1 tbsp of the filling, fold to form semi circular cakes and press the edges well to seal; well.
- Cut uneven edges to make a neat curve.
- Heat the oil in a kadhai and deep fry till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside to cool.
- These can be stored for 15 days.
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This recipe was contributed by Rehana Khambaty on 30 Jul 2012
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