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📍 KAJJIKAYALU RECIPE (ANDHRA STYLE) 📍
FILLING:
• Rava = 1 Cup = 200 gm; dry roasted on Medium flame for few minutes till fragrant;
• Jaggery Powder = 1 Cup = 150 gm;
• Coconut = 1 Cup = 100 gm; roast slightly on Medium flame for few minutes using 1 TBSP Ghee till wetness goes away & light golden brown;
• Cashews & Dry Nuts = 1/2 Cup = 50 gm; Chopped & Roasted with 1 TBSP Ghee;
• Elachi Powder = 1 tsp
CRUST :
• Maida = 1.5 Cup = 225 gm
• Water = 1/2 Cup = 120 ml (add few more tsp of water only if required)
• Salt = 1/4 tsp
• Butter/ Ghee = 1 TBSP
* Mix flour with salt, butter and enough water to make a pliable dough. The dough shouldn’t be too soft. Set aside covered for half an hour.
* Keep the dough covered throughout the preparation process.
FRYING:
• Deep fry on medium heat and NOT in piping hot oil.
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