Garjalu/kajjikaya/gujiya

It is called in different names in different locations. We call them garjalu. It is the very simple sweet filling inside a crispy shell. Again the filling can be done using several different ingredients. Coming to recipe

Ingredients
For shell
Bombay ravva/upma ravva/souji-1cup
Maida/All purpose flour-4cups
Salt-1/2tea spoon


For coconut- pea nut filling

Dry shredded coconut-2cups
ground nuts-1/2cup
Putnalu/roasted gram dal-1/4cup
Sugar-2cups
Cardamom powder-1/2tbsp
Kismis/golden raisins-1/4cup
Cashewnut/jedipappu-1/4cup
Ghee/butter-2tbsp
Dry roast groundnut and grind it to a fine powder along with putnalu. Heat ghee in a pan and add kismis/golden raisins and roast them till they turn light brown. Then add groundnut mixture and roast until it turns light brown. Add fresh and dry coconut and roast until the raw flavor goes away. Now turn off the stove and add sugar mix well and keep aside to cool.

For coconut and souji/upma ravva filling
Dry shredded coconut-1.5cups
Fresh grated coconut-1/2cup
Sugar-2cups
Cardamom powder-1/2tbsp
Kismis/golden raisins-1/4cup
Cashewnut/jedipappu-1/4cup
Ghee/butter-2tbsp
Heat ghee in a pan and add kismis/golden raisins and roast them till they turn light brown. Then add souji and roast until it turns light brown. Add fresh and dry coconut and roast until the raw flavor goes away. Now turn
off the stove and add sugar mix well and keep aside to cool.

Final method for making garjalu
Take maida and souji in a bowl and add salt. Knead like a chapati dough by adding water. keep this aside for 1hr and then divide the dough into small equal parts. Each part should be a cherry size. Now roll each ball like roti and place the filling at the center which you have already prepared. Now apply water on the edges which makes them to bind easily. Fold the dough as shown and press the edges tightly. Heat oil enough for deep fry and fry them under medium flame. You can fry 5 at a time. Serve hot. They can remain good for 15days or more.

Hope you like my recipe.