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By: Vahrehvah
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 6
Time to Prepare: 15 Mins


Butter 2 Teaspoons
Carrots(grated)1 Cup
Khoya 1 Tablespoons
Cardamom powder 2 Pinch
All purpose flour 1 Cup
Salt 1 Pinch
Oil To Fry
Sugar 1 Cup
Water 1/4 Cup
Sugar powder 1 Teaspoon


Heat butter in a pan add carrots and cook it slightly. 2. Add khoya, cardamom powder and saute it. 3. Switch off flame and allow it rest for some time. 4. Take a bowl, add all purpose flour, pinch of salt, 1 ½ tsp butter and mix nicely. 5. Mix flour nicely using water to make dough and it should not be too soft or hard. 6. Divide the dough into small dumpling and dust some flour, roll into thick round small sheet. 7. Cut it with round designer cutter and apply water to corner. 8. Stuff the carrot mixture and seal the edges and keep aside. 9. Heat oil in a pan, place the kajjikayalu and deep fry it on slow flame. 10. When kajjikayalu are hot, transfer into sugar syrup bowl prepared by boiling sugar and little water. 11. Once the kajjikayalu are nicely soaked for 15-20 mins, transfer into serving plate. 12. Another variation is make thin poori and stuff the mixture (if required add sugar to stuffing), seal edges and deep fry in oil. 13. If required sprinkle some sugar powder and transfer into serving plate. 14. Now both carrot khoya kajjikayalu are ready to serve.


Kajjikayalu is a sweet dessert and also can be eaten anytime of the day. It is prepared using mawa (khoya /thickened milk) instead of semolina.

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