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

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.

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.