Naturogin Kajjikayalu | Karjikayalu |Putnala Pappu Variant

Kajjikayalu / Karjikayalu (Putnala Pappu Variant)

Karjikayalu, known as Karanji or Gujiya, is a traditional Indian dessert popular in Maharashtra, Karnataka, Andhra Pradesh, and Telangana. It is a sweet pastry with grated coconut, jaggery, and dry fruits like almonds, cashews, and raisins.

Features

Some key features of Karjikayalu :

• Pastry shell: The outer layer of Karjikayalu is made from all-purpose flour, semolina, and ghee (clarified butter) dough. The dough is rolled out into small circles and is folded into a half-moon shape.
• Sweet filling: The filling for Karjikayalu is traditionally made with grated coconut, jaggery (unrefined cane sugar), cardamom powder, and roasted semolina. However, there are many variations of the filling that use ingredients like almonds, cashews, raisins, and even chocolate.
• Deep-fried: Once the pastry is filled with the sweet filling, it is sealed and then deep-fried in hot oil until golden brown.
• Decorative edges: The edges of Karjikayalu are traditionally crimped or pinched to create a decorative pattern that seals the pastry.

Ingredients

The key Ingredients of Karjikayalu are :

• All-purpose flour
• Semolina
• Ghee (clarified butter)
• Grated coconut
• Jaggery (unrefined cane sugar)
• Cardamom powder
• Roasted semolina

Tips

Basic steps that are necessary to maintain the taste and quality:

• Store them in an airtight container.
• Keep them in a cool and dry place.

Shelf Life

• 8 to 10 Days

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