CARROT KHOYA KAJJIKAYALU

Prep time : 5 mins

Cook time : 20 mins

Total time : 20 mins

Author :Vahchef

Main Ingredient : Maida flour

(40 ratings)

8 reviews so far

Servings : 6 persons

Published date : February 22, 2019

Ingredients used in CARROT KHOYA KAJJIKAYALU

Method:

• Heat butter in a pan add carrots and cook it slightly add khoya, cardamom powder and saute it. Then Switch off the flame and allow it rest for some time.
• Take a bowl, add all purpose flour, a pinch of salt, butter and mix nicely. Mix flour nicely using water to make the dough and it should not be too soft or hard.
• Divide the dough into small dumpling and dust some flour, roll into thick round small sheet.
• Cut it with round designer cutter and apply water to the corner, Stuff the carrot mixture and seal the edges and keep aside.
• il in a pan, place the kajjikayalu and deep fry it on slow flame.
• When kajjikayalu are hot, transfer into sugar syrup bowl prepared by boiling sugar and little water.
• Once the kajjikayalu are nicely soaked for 15-20 minutes, transfer into a serving plate.
• Another variation, make thin poori and stuff the mixture (if required add sugar to stuffing), seal edges and deep fry in oil.
• If required sprinkle some sugar powder and transfer to a serving plate.

KHOYA KAJIKAYALU are ready to serve.