K-Kova Kajjikayalu and Kakinada Kajalu

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In this series, I will write about South Indian Food – Typically Telugu food

#SouthieSaga – Kova Kajjikayalu and Kakinada Kajalu

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A sweet dish ably complementing a Gare or a Jantika

Can be made in a jiffy, boil some jaggery in water, stirring it halka,

With fresh grated coconut and a pinch of cardamom thrown,

Take off the pan when the mix gets thick and brown

Stir in some fresh mawa in boiling sugar water

Flatten into small round rolls, this thick batter

With the brown mix make tiny balls

Put the brown balls in the white rolls

Close the circle and freeze the Kova Kajjikaya

In fifteen minutes flat, the world is ready to swear by ya

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Make a thick dough of lil besan, a pinch of rising agent and Maida

Let the dough rest for 3 hours, make thin strips and fry them in ghee or Dalda

Add these golden pieces to  thick sugar syrup to be flavoured ,

The sweet Kakinda Kaja is now ready to be devoured

6 thoughts on “K-Kova Kajjikayalu and Kakinada Kajalu

  1. Well, I guess that’s more different then what I’m use too! My gramma was born in Palermo Sicily so guess we’re on the other side of the continent. ~hehehe~ Thanks for sharing though!

    Liked by 1 person

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