Nuvullu Kajjikayalu or Nuvulla Karjikayalu

>>  Thursday, January 26, 2012

Kajjikayalu or Karjikayalu is one of my favorite festival sweet. We stuff it with different fillings mostly like copra with fried gram filling, sometime with channa dal filling. With whatever it is, I used to love biting into it. The crispy outer later was always a delight to munch on.

We normally make Nuvullu Laddo and also stuff it for Modak. Amma then stuffed these laddos within these Karjikayalu and they just disappeared. Konda loved these so much that I was surprised she never showed interest before. It always happens, either we are too early in introducing the food to the children that they may not be ready for it. The last time when I had made she never touched but this time she almost accused saying that I never made. Well I was happy that she at least liked eating it now.

Ingredients Needed:

For the cover:
All purpose flour / Maida - 1 cup
Ghee - 2 tsp
Salt - a pinch
Water to knead

For the filling:

Black Sesame Seeds - 1 cup
Jaggary - 1 cup

Oil for Deep frying

How to make Kajjikayalu

To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. When you allow it to rest, it will get soft again. So either you mix some more flour before rolling out. Or you knead and roll out immediately

To make the fillings, wash the sesame seeds, shade dry till dry, dry roast on a hot kadai. Once it starts spluttering, remove and allow to cool. 

Grate the jaggary and grind to a fine powder along with the sesame seeds. Try making balls with the mixture, the stuff should almost hold it's shape.

Making the kajjikaya on the rolling board.

Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.

Scoop a spoonful of the sesame filling and place on the middle. Lift one side of the dough, bring to the other side and press well. You can dab some more flour and press well so that the filling doesn't come out.

Making it in your palm.

Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.

In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in.

Check the Kajjikaya post for more details 

Sending this to:

Kavi, who is guest hosting Kid's Delight themed on Something Sweet

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12


Priya January 26, 2012 at 1:16 PM  

SUper healthy filling,would love to munch some rite now.

Sowmya January 26, 2012 at 1:47 PM  

wow..different filling..this is new to me...thanks for sharing the recipe!

The Pumpkin Farm January 26, 2012 at 3:40 PM  

wow this is so different, loved this recipe, seems very healthy option

vaishali sabnani January 26, 2012 at 4:03 PM  

looks yum...interesting to have so many fillings!

PJ January 26, 2012 at 4:22 PM  

Definitely a kiddo favorite recipe...

Usha January 26, 2012 at 6:54 PM  

My grandma use to make these a lot when we were growing up..

divya January 26, 2012 at 7:56 PM  

yummy recipes....mouthwatering

Nalini's Kitchen January 26, 2012 at 8:55 PM  

super delicious,flavorful and healthy filling...sounds inviting...

Harini January 26, 2012 at 9:39 PM  

Interesting! Somehow, we don't use black sesame in our cooking.

Aarthi January 26, 2012 at 9:44 PM  



Smitha January 26, 2012 at 10:42 PM  

another totally yumm filling...very flavorful one!

rajani January 27, 2012 at 12:27 AM  

can't believe that it is homemade. Looks great!

Cool Lassi(e) January 27, 2012 at 8:18 AM  

I don't recognize the name in Telugu. But I am thinking this must be Somas.. I love desserts that have Jaggery in them..

Gayathri Kumar January 27, 2012 at 10:11 AM  

We use to prepare kozhukkattai with this filling. Stuffing karjikkaya looks so delicious...

Athisaya Divya January 27, 2012 at 10:16 AM  

I adore all kinds of deep fried sweets. All your posts this week are tempting me Valli.

sushma January 27, 2012 at 11:18 AM  

Wow different from other kajjikayalu

vidhas January 27, 2012 at 12:12 PM  

lovley somas, like the seasame filling.

Preeti Garg January 27, 2012 at 12:17 PM  

osume, but we said this gujiya. may b i'm wrong

PriyaVaasu January 27, 2012 at 1:03 PM  

Healthy n yum!!!

roses January 27, 2012 at 3:03 PM  


Suma Gandlur January 28, 2012 at 4:04 AM  

Delicious kajjikayalu. We use the white sesame seeds.

veena krishnakumar January 28, 2012 at 8:28 PM  

This is so good...My daughter will love these too

rekhas kitchen January 28, 2012 at 10:16 PM  

Looks crisp healthy filling...

Kalyani January 29, 2012 at 9:41 PM  

reminds me of my childhood days when we used to crave for kajjikayulu stuffed with dry coconut and jaggery :) yummy !

Hemavathi Murari January 30, 2012 at 9:37 AM  

wat a coincidence, one sweet from both of our blogs is karjikayalu with an ingredient diff.

I enjoyed your blogging marathon.

Ongoing Event: MurariAnniversary-Giveaway-2012

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