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ingredients
Bellam Kajjikayalu, also known as jaggery gujiya, is a traditional South Indian sweet made with a coconut and jaggery filling wrapped in a crispy pastry. The ingredients typically include:
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FillingCoconut, jaggery, cardamom powder, and sometimes peanuts, sesame seeds, or roasted split chickpeas
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PastryRefined flour, clarified butter, semolina, and sometimes ghee
Here are some tips for making Bellam Kajjikayalu:
- To make the dough soft and stretchable, let it rest.
- Use ghee or oil to rub into the flour if butter isn’t available, but butter will make the pastry soft and flaky.
- Use milk and jaggery instead of condensed milk for a better-tasting filling.
- Fry the Bellam Kajjikayalu on medium heat for even browning.
- Use a candy thermometer to check the consistency of the syrup. If the syrup is too thin, the Bellam Kajjikayalu will get soggy. If the syrup is too thick, the sugar will appear as a white powder on the Bellam Kajjikayalu.
You can get an authentic Andhra sweet, Coconut Kajjikayalu from Godavari Vantillu. We make this by following the conventional cooking techniques followed by our ancestors.
Product information
Kajjikayalu, which is known as the Indian dumpling, is native to Andhra Pradesh. It is also popularly known as Gujiya in the northern part of India. Karanji is either baked or fried or roasted sweets filled with the delicious and luscious mixture of roasted semolina, poppy seeds, nuts, and exquisite and sweet flavored dehydrated coconut, either sugar or jaggery, enlaced with the imbued of cardamom. The crescent fashioned sweet with a crumbly and flaky exterior that is suffused with cardamom aromatized mixture will make it appetizing.
bhanu –
nice taste
bhanu –
nice taste