Bring the taste of festive Andhra kitchens to your home with these beautifully crisp and fragrant Rava Kajjikayalu. Each semolina gujiya promises a delightfully crunchy outer shell, encasing a sweet symphony of roasted semolina, coconut, aromatic nuts, and cardamom. Traditionally crafted for Ganesh Chaturthi and Janmashtami, these golden pastries offer nostalgia in every bite, evoking memories of joyful celebrations and the warmth of family gatherings. This Andhra-style kajjikayalu recipe is especially close to my heart, inspired by the family tradition my mother lovingly brought home during her college days in Andhra Pradesh.
The best part? Making kajjikayalu at home couldn’t be simpler! The delicate crust is made from all-purpose flour for that signature flaky texture, though whole wheat flour makes a wholesome substitute if you prefer. The luscious filling comes together quickly with roasted rava, coconut, chopped nuts, sugar, and a pinch of cardamom for an authentic South Indian flair. Shape and fry to a golden hue, and you’ll have a batch of irresistibly crunchy treats ready to enchant your family and friends. Perfect for festival platters or as a sweet surprise with evening tea, these kajjikayalu are sure to become a cherished addition to your collection of homemade Indian desserts.
Andhra-Style Rava Kajjikayalu (Semolina Gujiya)
Print RecipeIngredients
- 2 cup maida / plain flour
- ¼ cup rava / suji / semolina, fine
- ¼ tsp salt
- 2 tbsp ghee / clarified butter, hot
- 1 cup water, to knead
- 1 tsp oil, to grease
- 1 tbsp ghee / clarified butter
- ½ cup rava / suji / semolina, fine
- 2 tsp poppy seeds / khus khus
- 1 cup dry coconut / kopra, grated
- 2 tbsp cashew / kaju, chopped
- 2 tbsp almonds / badam, chopped
- ¼ tsp cardamom powder
- ¾ cup powdered sugar
- oil for frying
- water to seal
Instructions
Divide the prepared dough into small balls and roll each into a thin circle.
Spoon about 3 teaspoons of the prepared rava-coconut-nut mixture into the center.
Fold one side over to form a semi-circle and press the edges to seal tightly.
Create a decorative edge by pinching or using a fork to imprint a pattern along the sides.
For a mould version: place the rolled dough on the mould, add the filling, close, press, and trim any excess dough.
Heat oil in a deep pan. Fry the shaped kajjikayalu on medium heat until golden and crisp, turning occasionally for an even color.
Alternatively, bake them in a preheated oven at 180°C for 12-15 minutes or until lightly golden.
Cool and serve your homemade kajjikayalu, or store them in an airtight container for later.
Notes
Tips:
If you don’t have a karanji mould, hand-shaping works just as well and gives a rustic look., Use fine semolina for a smoother filling; coarse rava may alter the texture., Seal the edges securely using a little water to ensure the filling doesn’t spill while frying., Maida gives a crispier outer shell, but you can use wheat flour as a healthier option., Let kajjikayalu cool completely before storing to maintain crunchiness.
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