Mini Kajjikayalu / Somass

On the largest state in South India is Andhra pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Andhra Pradesh is also a large producer of chili peppers and the local cuisine tends to use them a lot.




Andhra is famous for hot food. On the other side they are famous for desserts. One of the such a traditional sweet is this KAJJIKAYALU. In Tamil Nadu people called this as somasu. They are very much famous in Tamil Nadu in different name.

Kajjikayalu is one of the deep fried sweets. They have a crunchy outer shell and sweet filling inside it. I have made it in small in size just because to look more festive. But traditionally they are made in big size.

I make It when ever I find a lot of free time and store it in a air tight container. It will last for a month. I also make it for every Krishna Jayanthi(gokulastami) along with more sweets and snacks. Kajjikayalu is one of the best tea time snacks.

This is my contribution to RCI - Andhra cuisine

Ingredients :

For the dough :
All purpose flour – 1 cup
Rice flour – 2 tablespoon
Salt – ½ teaspoon
Water – to knead the dough
Butter – 2 tablespoon

For the filling :
Rava – ½ cup
Sugar – ½ cup
Dried coconut – 2 tablespoon
Cardamom powder – 1 teaspoon

Oil for deep frying the somasus

Procedure :

1. Mix all the ingredients for the dough and make smooth and soft dough.

2. Keep it aside for 30 mins, closed with wet cloth.






3. In the meanwhile dry roast the rava and let it cool.

4. Now mix sugar, cardamom, dried coconut to the cooled rava.





5. Now roll the dough thinly and cut a big round using a larger cookie cutter.








6. Now put 1 teaspoon of filling in the middle of the round close is like a half moon and seal it tightly with the fingers and cut it with the shaped cutter.









7. Now repeat the steps to finish all the somases.








8. Now deep fry it in the oil until golden brown.