Kajjikaya has a light, crisp exterior and as you bite into this crescent-shaped sweet, its crunchy texture with the subtly sweet flavor of dried coconut and sugar laced with a tinge of cardamom, stretches into every bite, leaving you very satisfied and craving for more. The sweetness of the kajjikaya is subtle that you can easily have 2 to 3 kajjikayalu without feeling heavy. Karanji,

Kajjikayalu, Karjikai, Nevri are the other names for these sweet stuffed deep-fried snacks. These are made during festivals most commonly during Diwali and Sankranti or Pongal. Ingredients like coconut, sugar/ jaggery, semolina, poppy seeds, fried gram, cashews etc are used for stuffing karanji. Kajjikayalu can be eaten any time of the day and makes a great tea-time snack or an after-lunch/dinner dessert.

Kajjikaya is similar to the popular Maharashtrian sweet ‘Karanji’ which is prepared using mawa (khoya /thickened milk) instead of semolina.

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