Common Cooking Steps - How to make Kajjikayalu, Karanji or Gujiya


Kajjikayalu, karanji, karjikai or gujiya are among the names for the same sweet dish. Although the names are different, the cooking steps are the same. The ingredients for making the dough and filling can be different.

The common cooking steps for the above sweet dish is given on this page.





how to make gooseberry juice
You may want to drink gooseberry juice, as it is said to be an outstanding health drink.


How to Roll Kajjikayalu, Karanji, Karjikai or Gujiya?


1. Roll the kajjikayalu, karanji, karjikai or gujiya dough with your palm into a thin, long shape.

kajjikayalu s31a

Cut, using a knife, into small pieces of equal size.

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NOTE
The size of the pieces should be based on the size of the karjikais you wish to make.
2. Make the balls and flatten them.

kajjikayalu s31c
3. Except one flat ball, remove the rest and cover them with a wet cotton cloth.

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Roll into the size of a poori.

NOTE
Do not add extra flour while rolling-out, because the oil will become dirty while frying. 

kajjikayalu s7b

The rolled-out dough should be slightly thinner than a poori.

kajjikayalu s7c

NOTE
For gujiya, roll-out the dough slightly thicker.


How to make Raw Kajjikayalu, Karanji, Karjikai or Gujiya?


video raw kajjikayalu

Method 1 - Using a Steel Box Lid
1. Place a lid with a sharp edge on the rolled-out ball.

IMPORTANT
The size of the rolled-out dough should be larger than the lid.

Press the lid with a slight pressure and twist it slightly in a clock-wise and counter clock-wise direction.

kajjikayalu s21b

Remove the lid.

Peel the edges.

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2. Place about one tablespoon of filling, as shown in the photo.

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IMPORTANT
For gujiya: Do not add too much filling that contains khoya, because it might break the shell and enter the oil.
3. Slightly wet the edges of the rolled-out ball.

Lift an edge of the rolled-out ball and bring the edge over the other edge, so the filling is completely covered as shown in the photo.

Press and seal the edges firmly near the filling.

kajjikayalu s21f
Method 2 - Using a Cutter
1. Place about one tablespoon of filling on the rolled-out dough, as shown in the photo.

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2. Slightly wet the edges of the dough.
3. Lift an edge of the rolled-out ball and bring the edge over the other edge, so the filling is completely covered as shown in the photo.

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Press and seal the edges firmly near the filling.
4. Cut the extra dough with a knife or cutter, leaving little space near the filling.

kajjikayalu s9a
Method 3 - Using a Fork
1. With a fork, press along the edges to make a pattern.

kajjikayalu s10
Method 4 - Using a Karanji Mould
1. Place the rolled-out dough on the mould.

karanji s10a

Gently press the dough, so pouches are formed, as shown in the photo.

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2. Place about one tablespoon of filling in the pouches.

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3. Slightly wet the edges of the dough on the mould.
4. Close the mould firmly. Press the edges.

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Remove the extra dough.

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5. Open the mould and remove the raw sweet.

karanji s13
Method 5 - By Hand
1. Hold the raw gujiya in one hand.

how to make gujiya s11

how to make gujiya s11b

Fold a small portion of the dough at one corner, and press the dough at the edge, as shown in the photo.

IMPORTANT
Do not press near the filling.
9. Make the second fold next to the first fold and press the dough at the edge.

how to make gujiya s12

Repeat the above process till you reach the other corner.

how to make gujiya s13

At the corner, fold a small portion of the dough.

video raw kajjikayalu
Play Video


How to Fry Kajjikayalu / Karanji / Karjikai / Gujiya?


1. Heat oil in a kadai on low heat.

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2. Do this test to ensure the oil is not too hot:

Drop a dal-size portion of the dough into the oil. If it sizzles and stays at the bottom, then the oil is heated correctly.

When the oil is hot, gently drop the raw sweet, one at a time, into the oil.
kajjikayalu s11

karanji s14c
3. Fry till the sweets turn to golden brown on both sides.

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4. Remove the fried sweets from the oil.

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Drain any excess oil by placing the sweets on a paper towel.

Gujiya / karjikai / kajjikayalu / karanji is ready.

karanji final

TIPS Gujiya / Kajjikayalu / Karjikai / Karanji
1. If you want to prepare this sweet dish fast:

- Set the flame to medium in Step 1

- Fry till this sweet dish turns light golden brown

- Set the flame to low

- Fry till this sweet dish turns golden brown

NOTE
With the above method of frying, the crispiness of the sweet dish may not be retained for more time.
2. Another way of frying to keep these sweets for a longer period:

- Fry the sweet dish till it turns to light golden brown

- Remove from the oil

- Fry one more batch of the sweet and remove from the oil

- Heat the oil

- Add all the fried sweets and fry till these become golden brown.