Friday, December 23, 2011

Kajjikai / Stuffed coconut Pastry

Kadubu/ Kajjikai / Stuffed coconut Pastry

Its a festival time and  we are all looking for making lots of sweets, savories and cakes. Here is one of a very tasty savoury, which is one of my all time favorite.

The stuffing to this pastry can be of a lot of varieties, here is my recipe with a dry coconut stuffing/filling. Here you go with the Ingredients,

For the dough
Maida/All purpose flour - 1/4 cup
Fine Semolina / Chiroti rava - 3/4 cup
Salt to taste
Butter - 1/4 cup or
Hot oil - 1 tbl spn
Water sufficient to mix the dough

For the filling:
Dry coconut - 1 cup (Finely grated)
Sugar - 1 cup
Ghee Roasted Cashew nuts - 1/4 cup
Cardamom Powder - 1/2 tspn
and oil for deep frying


For the dough:
1) In a mixing bowl, add Butter and spread all over the bowl. (if you are using hot oil, you can skip this step and add oil on top of the dry mixture and mix well and continue with step 3.)
2) To this add maida, salt, semolina and salt and mix all the ingredients thoroughly well.
3) To this add water as needed and make it into a dough (Just like how you make for puris) and keep aside.

For the Filling
4) Now, for the filling, add dry coconut, sugar, cardamom powder and cashews mix well and keep aside.

For the Pastry
5) In a frying pan, add enough oil for deep frying and keep the flame low.
6) In the meanwhile, make small lemon sized balls and keep aside.
7) Roll each ball into small puris (Preferably make oval shaped puris) and
8) Add 1 tspn of the filling in the center of the puri and close the puri to make it into a semi - circle leaving the filling locked inside.
9) Now, lock or seal the puri to make sure the filling is secure inside and does not spill out into the oil while deep frying.
10) Repeat this to the rest of the balls. and drop these stuffed puris into the hot oil and deep fry.
11) You will have crispy stuffed coconut pastry ready to be served for any festival or even as a dessert in your parties.

1) You can store these pastries in air tight container for more than 2 weeks.
2) You can customise the filling to your taste.
      Options for the filling: You can also add semolina, crushed Dalia, Crushed poppy seeds and many more.


No comments: