Kajjikayalu or Karjikayalu~ Andhra Special!

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We had quite a fun cooking late on Saturday night. Our dinner was simple as hubby dear was not in town. And kids graced us by going to bed early. We found ourselves in the kitchen by 9.30 pm and I saw Athamma was getting something ready. I was busy cooking for one of the pending events. Imagine staying up late to cook up for events. Seriously, I found myself laughing over it. But nevertheless all interested. Athamma was planning to make Kajjikayalu. I remembered helping out Amma when she used to make these a decade back. It’s been quite long since we made it at. I know hubby likes these and it’s been on mind for a while. But we always get our dose of these, when my sister-in-laws gets them when they visit us.

Since it was already getting late, I said we will do it on Sunday. Once my dish was all done, I sat to work on the Mela entries. Let me confess right away, I may not be able to do the round up in another at least 2-3 days. Anyway, I was busy working, when suddenly the skies opened and it really poured. Power got cut and I sat up fanning the kids till wee hours. It was all thunder and lightning. Konda and Chinnu were fast asleep, while Peddu got up. He says ‘Ma, Paa’, the moment he gets up. He shows the milk and asks for a feed. This is how he is doing off late. He recognises all objects and says just the first syllable. We got to understand what he is saying. I thought he might get scared of the thunder, but he happily slipped on the milk, looking at the lightning that managed to peep in. We then slipped into oblivion not knowing when the rains stopped.

Morning next, was one beautiful one to wake up too! It was all so chill and misty. Imagine we getting this climate in this season. But then our city is known for its off seasonal behaviours, and that’s one of the reasons why I love it so much! We thought we will get down to making the Kajjikayalu or Karjikayalu as its also called before the kids come down on us, so I clicked away many pictures while making it. Thought of making a video, but since hubby dear wasn’t around, I couldn’t manage both cooking and capturing!

Kajjikalu is a famous Andhra sweet. Its outer layer is made with All purpose flour or Maida and is stuffed with different fillings. It can be of these separately or combined. We can use Coconut filling, Fried Gram, Poppy seeds, and yes you can think of others too. We made both coconut and dalia fillings. To know which is what, Athamma topped the dalia ones with red colour!

Kajjikayalu or Karjikayalu

Ingredients Needed

For the cover

All purpose flour / Maida – 1 cup
Ghee – 2 tsp
Salt – a pinch
Water to knead

For the filling

Grated Copra – 1 cup
Sugar – 1/2 cup or (you can increase as per your taste)
Cashew nuts – 10 whole ( you can use other nuts combination with raisins)
Poppy seeds – 2 tsp
Cardamom a pinch

Oil for Deep frying

I actually didn’t count how many came as I was eating them nonstop without having my breakfast too! Talk of an addiction!

I am sending our famous Kajjikaya stuffed with coconut to Suganya who is hosting AFAM themed on Coconut.Sending this to Vani of Batasari, who is hosting the RCI: Andhra Festival Foods! I never knew about this until Asha told me. I would’ve been really sad to have missed it. Thanks, Asha and thanks Vani, will try to send in more!

Kajjikayalu or Karjikayalu

Kajjikayalu are normally made in half moon shapes. There are many ways to make this. You can even make these in the molds available.
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Deepavali
Dish Type Deep Fried Dishes
Author Srivalli


For the cover:

  • 1 cup All purpose flour / Maida
  • 2 tsp Ghee
  • A Pinch Salt
  • Water to knead

For the filling:

  • 1 cup Copra grated
  • 1/2 cup Sugar increase as per your taste if required
  • 10 Whole Cashew Nuts you can use other nuts including raisins as well.
  • 2 tsp Poppy Seeds
  • A pinch Cardamom
  • Cooking Oil for Deep frying


For the dough

  • To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. When you allow it to rest, it will get soft again. So either you mix some more flour before rolling out. Or you knead and roll out immediately

For the Filling

  • To make the fillings, grate the Copra or the Dried coconut. This tastes great and also stays longer as the fresh one might get spoiled.
  • Chop the cashew nuts into small pieces. Mix the grated coconut, cashew nuts, sugar, poppy seeds and cardamom together. This will be a dry mixture.

Making the kajjikaya

  • Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.
  • Scoop a spoonful of the coconut filling and place in the middle. Lift one side of the dough, bring to the other side and press well. You can dab some more flour and press well so that the filling doesn't come out.
  • Once you roll out the cover, take it onto your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.
  • In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in. As shown in the picture.
  • This is a much easier way to make. Roll out two small puri size dough. Place the filling in the middle. Place the other puri on top and press down well.
  • Once you have all the Kajjikaya filled and ready, Heat the oil for deep frying. Once the oil is hot, simmer and gently drop in the kajjikaya. Fry in low flame, only then the outer layer will be crispy.
  • Turn to the other side, when its cooked on one side. Once its done on both sides, drain them on to a kitchen towel.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. the cover of the sweet looks like ghujia,..but the filling is different nice one…new one for me,..now when i prepare ghujia during holi,..can prepare this sweet for variation…btw wht does kajjikayalu means….??u can chk holi post in my blog…to chkout ghujia…i amsure ur kihs must have enjoyd,..nice idea..of marking with olour …to identify the which one is whta//thanks for sharin…liked readin about ur children too//

  2. Looks delicious Valli..I used to get up early in the morning to prepare sweet and finished everything before the kids get up.I like all the sweets .love to have one

  3. Happy to cook when hubby is away! Too bad! πŸ˜€
    My amma always used to prepare sweets and savouries after dinner till late night! For diwali I always prepare after dinner! I feel we need to be calm with no other work to do!
    Karjikais are looking yummy! :))

  4. Looks so delicious.
    My BIL is from Andhra and i remember when his mom visited my sis and BIL she used to bring these and when sis came home she used to give to us too and they were delicious.

  5. Sri, I just saw Dosa mela 4? YAY!!:D

    I used to love these although there are very few Indian sweets I like, looks mouthwatering!

    Hey, you know RCI Andhra Festival food is announced by Vani? Send this there too!:))

  6. what a lovely post sri….loved ur photo instructions:)…beautifully done edges..i loved the round shape especially more than the half moons….i am trying ur snake gourd and moong dal dish today…will let u know how it came out tomo:)…great going..

  7. hi valli
    just 3 days back i tasted it. my neighbour aunty has cooked it in her home and asked me to taste it. that was nice. And ur recipe is also too good.. the pics were so nice…..
    u have a surprise in my blog. have a visit to my blog immediately

  8. delicious kajjikayalu, srivalli! my mom used to store them in a big box so that we can eat them as a snack after school. we usually stuff them with dalia mixture. thanks for reminding.

  9. Hey srivalli perfect kajji kaayalu. color chala baavundi. I too have this recipe but your sweet looks perfect. that round one is new to me. anni half moon laa vunte adi full moon laa vundi.

  10. I have to tell you I really do love this blog. I learn more and more each post especially what copra is. Definitely something I am going on a mission to find and start experimenting with.

  11. My favourite, got to admire your tenacity! I am sure Konda, Chinnu and Peddu loved it! It is karanja in Marathi(They use a rawa filling with copra) and Gujiya in Hindi. I make it every Holi with a mawa/khoya filling.

  12. I loved the fact that your athamma shaped the kajjikayalu by hand, I use the mould πŸ™‚ I am not a big fan of the coconut filling, but still love these!

  13. I made these yesterday for the first time and I must say, they were delicious. (note that I said β€˜were delicious’ – we already polished them off:)). Thanks for the recipe!
    Just one clarification – mine had some hollow space once they were fried up, so the filling turned out to be less than the outer layer. They were fine while filling them, but the space came about due to the frying. Is there a way to avoid that so that that the ratio of filling to outer layer is more?

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