Kajjikaya is a traditional Indian sweet often prepared during festivals and special occasions. It has a crispy outer shell made from maida and a delicious stuffing of dry coconut, jaggery or sugar, roasted peanut powder, and aromatic cardamom. The process of making Kajjikaya is a labor of love, and the end result is a delightful treat that everyone enjoys.
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Mix maida, salt, and hot oil or ghee.
Add water and knead into a firm dough.
Cover and rest for 20–30 minutes.
Dry roast peanuts, cool, and grind into a coarse powder (not too fine).
In a bowl, mix coconut, sugar or jaggery, peanut powder, dry fruits, and cardamom powder.
Mix well.
Roll small puris from the dough.
Add 1–2 tbsp filling in the center.
Fold and seal edges tightly using a fork or mould.
Heat oil on medium flame.
Fry until golden and crispy.
Remove and cool.
Keep peanut powder slightly coarse for better texture.
If the mixture feels dry, add 1–2 tsp ghee.
If using jaggery, make sure it’s dry and not sticky.
Seal edges tightly as peanut filling is slightly loose.
Can I use whole wheat flour instead of maida?
Yes, you can use whole wheat flour, but the texture might be slightly different and less crispy.
How do I ensure the edges are sealed properly?
You can use a fork or mould to press and seal the edges tightly to prevent the filling from spilling out while frying.
Can I store Kajjikaya for later use?
Yes, Kajjikaya can be stored in an airtight container for up to a week.
What can I substitute for peanuts in the filling?
You can use almond or walnut powder as a substitute for peanuts.
Is it necessary to use ghee in the dough?
Ghee adds flavor and helps make the outer shell crispy, but you can use hot oil as an alternative.
