Mini Kajjikayalu / Somass

On the largest state in South India is Andhra pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Andhra Pradesh is also a large producer of chili peppers and the local cuisine tends to use them a lot.




Andhra is famous for hot food. On the other side they are famous for desserts. One of the such a traditional sweet is this KAJJIKAYALU. In Tamil Nadu people called this as somasu. They are very much famous in Tamil Nadu in different name.

Kajjikayalu is one of the deep fried sweets. They have a crunchy outer shell and sweet filling inside it. I have made it in small in size just because to look more festive. But traditionally they are made in big size.

I make It when ever I find a lot of free time and store it in a air tight container. It will last for a month. I also make it for every Krishna Jayanthi(gokulastami) along with more sweets and snacks. Kajjikayalu is one of the best tea time snacks.

This is my contribution to RCI - Andhra cuisine

Ingredients :



For the dough :
All purpose flour – 1 cup
Rice flour – 2 tablespoon
Salt – ½ teaspoon
Water – to knead the dough
Butter – 2 tablespoon

For the filling :
Rava – ½ cup
Sugar – ½ cup
Dried coconut – 2 tablespoon
Cardamom powder – 1 teaspoon

Oil for deep frying the somasus


Procedure :



1. Mix all the ingredients for the dough and make smooth and soft dough.

2. Keep it aside for 30 mins, closed with wet cloth.






3. In the meanwhile dry roast the rava and let it cool.

4. Now mix sugar, cardamom, dried coconut to the cooled rava.





5. Now roll the dough thinly and cut a big round using a larger cookie cutter.








6. Now put 1 teaspoon of filling in the middle of the round close is like a half moon and seal it tightly with the fingers and cut it with the shaped cutter.









7. Now repeat the steps to finish all the somases.








8. Now deep fry it in the oil until golden brown.

23 comments:

  1. We call it Karjikayi in K'taka and we make them for festivals too.Looks mouthwatering.I haven't made it in a long time.Thanks girl.
    Btw,there is a typo.It's RCI ,not RIC:)

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  2. Hey!! Lovely looking ones.... Like Asha said, we make it for festivals, esp Ganesh Chaturthi!

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  3. Wow sukanya great job, they look so yum !! I love kajjikalalu.
    Very nice detailed pics

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  4. Hi Friends.....
    Asha:
    Thanks for ur comments and also for notifying me.

    Ramya:
    Thank u...

    Sreelu:
    Thanks for ur comments.

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  5. AS Asha said we call it karjikai, lovely presentation.

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  6. Looks yummy sukanya. Thanks for posting the step-by-step pics. It really helps for first-timers like me. Nice Entry.

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  7. We call this Karanji in Marathi,and sometinme make it with fresh coconut too.
    You have given nice step by step instructions. The sweets outer covering is looking nice and crisp. Mine becomes soggy. I will try your recipe next time.

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  8. wow,its a totally new recipe for me.easy to make too!!thanks sukanya:)

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  9. Sukanya,
    we make this with coconut and jaggery..but the out side covering will be with rice powder..for samosas only use allpurpose flour..However I learn new names and dishes through all of your sites..

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  10. Hi friends......
    Roopa:
    Thank u...

    Kribha:
    Hay do try it....It is a nice tea time snacks.

    Archana:
    Thank u for ur comments. Do try it and let me know.

    Meera's Blog:
    Its my pleasure to share.

    Seena:
    I think u r talking about kolukattai. It will not be deep fried. Thanks for ur comments...

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  11. such a mouth watering sweet! the covering looks so crisp and i can eat the stuffing on it's own :)
    good one!

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  12. Thanks Richa for ur comment.

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  13. I've had this before! Usually at deepavali (diwali) time. I can't remember what we call it but a similar dish is made here in the Caribbean.

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  14. Sukanya, its been soo long since I have had this...kajikaayalu looks very good.

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  15. lovely looking Kajjikayalu. great entry. looks scrumptious.

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  16. Hi friends...
    Cynthia:
    Kajjikayalu is a sweet made in almost every Indian festival. It's great to hear that they are made in Caribbean too.

    Aruna:
    Thank u.

    Sharmi:
    Thanks for ur comments.

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  17. Mouth watering kajjikayalu. We make the same way but don't add rava for the filling. I haven't made them in years and now i am tempted to try some.

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  18. Hi sukanya,
    Hmmmm Kajjikayalu making me hungry.Its been a long time since I made them.
    Thanks for sharing
    Madhuri

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  19. One of my favourite diwali sweet Sukanya.have not tried making it myself... should try it sometime thanks for the recipe.

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  20. Hi friend....
    Suma Gandlur:
    Thanks for ur comments...

    Rml:
    Thanks...DO try it..

    Prema Sundar:
    It's my favourite too.... Do try it and let me know...

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  21. Hey nice blog with good representation..........
    I like ur recipes also :-)
    thax for sharing these.

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  22. hey, kajjikayalu looks great and mouthwaterig.

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