Comments on: Kajjikayalu – Traditional Andhra Sweet

By: sadhana

sadhana — Tue, 08 Feb 2011 02:31:01 +0000

Hi sailu,

This is the first time I am using ur blog and noticed you have good posting.Thank you for all your posting .I tried kajji kayalu.The shell came out to be soft/soggy.I thought it should be crispy.Should I make the maida rolls very very thin so that they will be crispy when I fry them?Can you suggest me what i need to do to make shell crispy.Thank you.

By: manju

manju — Wed, 30 Jun 2010 08:27:37 +0000

you’ve got a nice site with excellent food pictures and lovely recipes…keep them coming

By: Ugadi ~ Festival Recipes - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

Fri, 12 Mar 2010 15:56:08 +0000

[...] ~ Rice flakes Kheer Bellam Garelu ~ Jaggery Vadas Boorelu Chandrakantalu Semiya Payasam Kajjikayalu Kobbari Burfi Halwa Boorelu, Gavalu, Besan Laddu Sorakaya Payasam ~ Bottle Gourd Kheer [...]

By: latha

latha — Sat, 27 Feb 2010 16:25:57 +0000

I heard about your site from many of my friends. I really like it.
I tried your recipe. But the filling became hard, not like powder. I remember in swagruha foods the filling is like powder, not this much hard. What I have to do for that? Thanks.

By: Gita

Gita — Fri, 01 May 2009 10:02:30 +0000

Hi Sailu,

These are Karanjis ,made in Maharashtra during Diwali!!
My mother takes some more effort to make them delicious.
For the cover, she adds Sooji to Maida (1:2 proportion) & kneads into not so soft dough (keep aside).
She prepares a mixture of Rice flour & ghee (paste).
Then she pounds the dough & makes it soft. Prepares big balls out of it.
She rolls each ball into a big chapati & spreads the paste over it. Rolls it & cuts it into small pieces.
Now from each of them, she prepares Karanji.
They have some nice layers over it & they just melt in mouth.
I hope u got it & u can try this variation & will turn out best!!
Rgds,
Gita.

By: padmaja

padmaja — Tue, 07 Oct 2008 22:32:24 +0000

Hi sailu,

I tried this receipe. When i am trying to flip over the kajjikaylu in hot oil, it forming holes or break little , so the powder inside is coming out and it messing all the oil. Any trick for this, please let me know.

By: JZ @ Tasty treats

JZ @ Tasty treats — Thu, 10 Jul 2008 13:25:18 +0000

I made these sweets for RCI : Andhra festival food event, and they turned out really well. It was new to me, but thanks to your step-by-step instructions and beautiful pictures, I could make it easily! Thanks a lot for sharing this recipe with us. I only made enough for 15 sweets, which disappeared fast!! Thanks again!

By: sangeeta

sangeeta — Wed, 28 May 2008 17:02:50 +0000

Sailu,
Thank you for the recipes you so painstakingly post. I always look for pictures to go with posts and your site has it all. Made the Kajjikayalu and they a hit at my house. My son has been taking it to school for a snack everyday and my daughter who is very choosy when it comes to deserts loved it at first bite. The one thing that was different from what others make was the actual dough, made it so flaky and crisp.
Also tried the tomato chutney, cabbage curry and all turned out great. All this to say thanks and look forward to trying more recipes.

By: Madhavi

Madhavi — Tue, 27 May 2008 05:46:15 +0000

Hellon Sailu,

Thank you for the recipie! Ive tried it and it came out really good.
Credit goes to your steps…

regards,
madhu.

By: sirisha

sirisha — Mon, 28 Jan 2008 05:40:20 +0000

Hi Sailu,

I hav seen ur kajjikayalu recipie which is very delicious!!! But i really need kova kajjikayulu recipie which my husband likes alot.
I prepared kova but i donot know how to make kova kajjikayulu.
So, waiting for the recipie.

Thanks.