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Kajjikayalu /Semolina Gujiya Recipe

Kajjikayalu /Semolina Gujiya
How to make Kajjikayalu /Semolina Gujiya

About Semolina Gujiya Recipe: A traditional Andhra sweet prepared by making thin puris with balls of maida dough and filling them with a mixture of coconut, sugar, semolina, and cardamom powder before frying. This speciality is quite similar to a north Indian gujiya, which is prepared on the festival of Holi. Specially curated by experts from, these semolina gujiyas are a must for your holi party.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Kajjikayalu /Semolina Gujiya

  • For dough:
  • 500 gms refined flour
  • 2-3 tbsp ghee
  • Water
  • Salt
  • For filling:
  • 1/4 cup coconut, grated
  • 1 cup sooji/semolina
  • 1 cup sugar
  • 1 tsp cardamom powder
  • 2 tbsp cashews, finely chopped
  • 2 tbsp ghee
  • Oil for deep frying

How to Make Kajjikayalu /Semolina Gujiya

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Knead soft dough using flour, ghee, water, and salt.
Heat a pan, add 1 tablespoon ghee, and roast the grated coconut over medium flame for 2 to 3 minutes. Keep aside.
In another pan, add 1 tablespoon ghee and add sooji and roast over medium flame till it turns golden brown.
Powder the sugar and mix roasted sooji, grated coconut, cardamom powder and cashew nuts. The filling is ready. Keep aside.
Roll each ball into a thin puri with a rolling pin.
Place the filling in the center of the puri, and fold the circle in half-moon shape. Apply a little water to the edges and seal.
Deep fry till until is golden brown. Serve to guests.

Recipe Notes

You can modify the ingredients for the filling in gujiyas according to your choice.
Read and try more of our Holi recipes here.

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