Kajjikayalu/Half Moon Stuffed Pooris

Kajjikayalu
Kajjikayalu is an authentic Andhra recipe. Kajjikayalu are prepared during any festival like Ganesh Chaturthi, Dussehra or Pongal. I’ve made them for Varalakshmi vratham. Kajjikayalu are prepared almost in all parts of India with different names and slight variations in ingredients also. 
Kajjikayalu – Andhra{Stuffing powder – semolina+ dry coconut + sugar + dry fruits of your choice  or  Roasted gram + sugar + dessicated coconut} 
Somasu – Tamilnadu { Same stuffing like Andhra}
Karjikai/karikadubu – Karnataka{Dry fruits + roasted sesame seeds + powdered white jaggery + desiccated coconut}
Karanji – Maharashtrian { Dry fruits + semolina + poppyseeds +  sugar }
Gujiya – Gujarati { Mava is used for stuffing along with dry fruits}
Nevris– Goan{ Stuffing is roasted poppyseeds/sesame seeds + fresh coconut + sugar + dry fruits}
My kajjikaya has the stuffing which is prepared with roasted gram, desiccated coconut and sugar. Here I present traditional recipe kajjikayalu crunchy  from outside and sweetness inside to relish during special occasions. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham 
Course: Sweets/snacks 
Cuisine: Andhra/Telangana, India
Servings: 20-25
Ingredients:
All purpose flour/maida: One and half cup
Salt: A pinch
Oil: 1 1/2 tbsp
Water: to knead the dough
Rice flour: 1/2 tbsp for rolling pooris(Helps to stay crunchy)
Oil: For deep frying { I’ve used 750 ml of oil because I made kajjikayalu, janthikalu n Oma podi on the same day one after other)
For stuffing:
Roasted gram/putnalu: One cup
Sugar: One cup(Adjust according to your preference)
Dessicated coconut: 3/4 th cup
Cardamom pods: 9/10 nos.
Method of preparation:

1. Take one and half cups of maida flour in a broad vessel. 

2. Add water, a pinch of salt and one tbsp of oil. Mix thoroughly and make a smooth dough. Now add remaining Half tbsp of oil and cover with wet cloth for 15-20 minutes. Meanwhile prepare stuffing for kajjikayalu.

3. Take mixer grinder, put roasted gram and cardamom pods. Grind to a fine powder.

4. Now add the desiccated coconut powder and grind once again. 

5. Also add sugar and make into fine powder. 

6. Transfer the stuffing into a bowl and keep aside. 

7. Now knead the dough thoroughly once again and make into small balls. 

8. Roll each ball into small poori by using rolling pin. Use rice flour to dust  pooris and also rice flour helps kajjikayalu retain its crunchiness even after 10-15 days.

9. Now take 1 or 2 tsp of stuffing and pour onto the prepared poori. Wet the edges with very little water and press firmly. Wetting with water helps the edges stick easily. 

10. Now move the kajjikayalu spoon (which has small wheel on the other side) along the edges to get nice shape. 

11. Similarly make all the kajjikayalu and keep aside. 

12. Heat oil for deep frying.

13. When oil becomes hot, carefully drop the stuffed pooris. 

14. Fry them on high flame and transfer them onto a plate containing kitchen paper towel to absorb excess oil. 

16. Likewise fry all the kajjikayalu in batches. 
17. Allow them to come down to normal temperature. Store them in an airtight container.

Prepared these as part of Varalakshmi vratam naivedhyams!

Tips: 

1. The outer layer for pooris can be prepared with wheat flour also. 

2. I’ve prepared stuffing with roasted gram , sugar and desiccated coconut. If we add ghee n cashews or dry fruits that is called panchakajjayam means mixture of five ingredients. My mother used to give this powder for bommala koluvu tamboolam during Dussehra celebrations.

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