Authentic Kajjikayalu Recipe- Poppy Seed & Nut Filled Indian Cookies

Last Updated on 4 months by Neha Deshmukh

Authentic Kajjikayalu Recipe – Poppy Seed & Nut Filled Indian Cookies

Introduction

Oh, Kajjikayalu! These little beauties hold such a special place in my heart. I remember my grandmother making these every Makar Sankranti, the aroma of ghee and poppy seeds filling the entire house. They’re these delightfully crispy, crescent-shaped cookies filled with a sweet and nutty goodness. If you’ve never had them, you have to try making them – they’re a true taste of Andhra cuisine! And trust me, while they look a little intimidating, they’re totally achievable, even if you’re not a seasoned baker.

Why You’ll Love This Recipe

These aren’t just cookies; they’re a little piece of tradition. Kajjikayalu are incredibly flavorful, with a wonderful textural contrast – a crisp shell and a soft, sweet filling. They’re perfect for festive occasions, gifting, or just enjoying with a cup of chai. Plus, the combination of poppy seeds, nuts, and cardamom is simply divine!

Ingredients

Here’s what you’ll need to create these delightful treats:

• 2 cup maida / plain flour (approx. 240g)
• 0.25 cup rava / suji / semolina (approx. 30g)
• 0.25 tsp salt (approx. 1.5g)
• 2 tbsp ghee / clarified butter (approx. 30ml)
• 1 cup water (approx. 240ml)
• 1 tsp oil (approx. 5ml) – for frying
• 1 tbsp ghee / clarified butter (approx. 15ml) – for roasting rava
• 0.5 cup rava / suji / semolina (approx. 60g)
• 2 tsp poppy seeds / khus khus (approx. 10g)
• 1 cup dry coconut / kopra, grated (approx. 100g)
• 2 tbsp cashew / kaju, chopped (approx. 30g)
• 2 tbsp almonds / badam, chopped (approx. 30g)
• 0.25 tsp cardamom powder (approx. 1.25g)
• 0.75 cup powdered sugar (approx. 150g)

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in your Kajjikayalu:

• Rava/Suji/Semolina: We use rava in both the dough and the filling. In the dough, it adds a lovely texture, and in the filling, it gives a subtle nutty flavor and helps bind everything together.
• Ghee/Clarified Butter: Don’t skimp on the ghee! It’s essential for that authentic aroma and rich flavor. Seriously, it makes all the difference.
• Poppy Seeds/Khus Khus: These are the stars of the show! Poppy seeds are incredibly important in Andhra cuisine, adding a unique flavor and texture. They’re often used in sweets and savory dishes alike. Make sure to use good quality poppy seeds for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, rava, and salt. Add the ghee and rub it into the flour mixture until it resembles breadcrumbs. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for at least 20 minutes. This resting time is important – it allows the gluten to relax, making the dough easier to roll.
2. Prepare the Filling: Heat ghee in a pan over medium heat. Add the rava and roast until it turns golden brown and fragrant – about 5-7 minutes. Be careful not to burn it! Add the poppy seeds, coconut, cashews, almonds, and cardamom powder. Mix well and cook for another 2-3 minutes. Finally, add the powdered sugar and mix until everything is well combined. Remove from heat and let it cool completely.
3. Shape the Kajjikayalu: Divide the dough into small, equal-sized balls. Roll each ball into a small circle (about 2-3 inches in diameter). Place a spoonful of the filling in the center of each circle.
4. Seal and Shape: Bring the edges of the dough together to seal the filling inside. You can use a little water to help them stick. Now, here’s where you can get creative! Traditionally, Kajjikayalu are shaped like crescents using a karanji mould. If you don’t have one, you can simply pinch the edges with a fork to create a decorative pattern.
5. Fry or Bake: Heat oil in a deep frying pan over medium heat. Carefully drop the kajjikayalu into the hot oil and fry until they turn golden brown and crispy – about 3-4 minutes per side. Alternatively, you can bake them at 180°C (350°F) for 12-15 minutes, or until golden brown.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Make sure the oil isn’t too hot, or the kajjikayalu will brown too quickly on the outside and remain uncooked inside.
• If you’re baking, lightly brush the kajjikayalu with ghee before baking for extra crispness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and oil for a completely vegan version.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free flour blend. I’ve had good results with a blend of rice flour, potato starch, and tapioca starch.
• Spice Level: Adjust the amount of cardamom powder to your liking. A pinch of nutmeg or a tiny bit of saffron can also be lovely.
• Festival Adaptations: My aunt always adds a little bit of grated ginger to the filling when making these for Makar Sankranti, believing it brings good luck!

Serving Suggestions

Kajjikayalu are best enjoyed warm, straight from the fryer (or oven!). They’re delicious on their own, but even better with a cup of hot chai or filter coffee. They also make a beautiful addition to any festive spread.

Storage Instructions

Store leftover kajjikayalu in an airtight container at room temperature for up to a week. They might lose a little bit of their crispness over time, but they’ll still be delicious!

FAQs

• What is the best way to prevent the kajjikayalu from bursting while frying? Make sure the dough is well sealed and that the oil isn’t too hot. Also, don’t overcrowd the pan.
• Can I make the stuffing ahead of time? How long will it keep? Yes, you can! The stuffing will keep in an airtight container in the refrigerator for up to 3 days.
• What is the role of rava in this recipe? Rava adds texture to the dough and a subtle nutty flavor to the filling, helping to bind the ingredients together.
• Can I use a different type of nut in the filling? Absolutely! Feel free to experiment with pistachios, walnuts, or even peanuts.
• What is the traditional significance of Kajjikayalu? Kajjikayalu are traditionally made during Makar Sankranti and Pongal, harvest festivals celebrated in Andhra Pradesh and Tamil Nadu. They symbolize prosperity and good luck for the year ahead.