Kova Kajjikayalu

40 mins
Serves 15 pcs.
Author: Rajni Ram
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This Indian sweet is so close to my heart as they bring back many memories of places, people and a different time altogether. Kajjikayalu in Telugu means Karanji or Gujiya.

Kova Kajjikayalu or Kobbari Kova Kajjikayalu is a melt in the mouth sweet with a stuffing of coconut and jaggery, covered on the outside with sweetened Kova or Mava. This is a very easy to do recipe.

In this recipe I have gone completely by intuition and not referred any other recipe.¬† That’s why it may be a little different from other ones.

Typically Almond flour is not used in this sweet, but I have used a little for the smooth texture and so that the Kova is easy to work around with.

Like me, my daughter also likes this sweet or may be she likes it, and so I like it????. This is one of the most popular sweets at G Pullareddy Sweets of Hyderabad. Every time my parents would visit us they would get this for my daughter as she would always ask for this as a child. After that due to some reasons the connect with Hyderabad broke(oh!only from a proximity point of view, at heart I’m always a Hyderabadi).

Since a few years we have not tasted this sweet and never dared to make it as it would always be compared to the Pullareddy ones, but then I guess today it had to happen. In my mind it was going on for a while. To bring it to fructification, I had to visualize it in my mind first. I am so happy that it turned out so well the first time.

Lets go to the recipe right away. While you are here check out my other Indian sweet recipes like – Akkaravadisal, Chakkara Pongal, Pineapple Rabri, Atte ka Sheera, Aval Kesari, Vella Aval, and more…

Here is the recipe of Kova Kajjikayalu

Ingredients

Ingredients

  1. Kova/Mava(unsweetened) 300 gm
  2. Sugar 6 tbsp
  3. Dessicated Coconut 2 cups( freshly grated coconut can also be used)
  4. Jaggery 1 cup
  5. Cardamom powder 1/2 tsp
  6. Almond Flour 3 tbsp
  1. Take a heavy bottomed Kadai and put the Jaggery and desiccated coconut in it. Sprinkle some water(less than 1/4 cup) in it and put it on flame. Keep stirring over a low flame until the jaggery melts and mixes with the coconut, and the stuffing comes together. If you are able to form a ball with the coconut jaggery mixture, thats the right stage. This takes about 10 minutes. The poornam will leave the bottom of the Kadai when done. Add cardamom powder and, let the stuffing/Poornam cool down.
  2. Grate/shred the Kova and keep it ready. Put the shredded Kova in a non stick pan, add the sugar and start stirring. The Kova will loosen up as the sugar melts, but will start solidifying again. Keep stirring until it leaves the bottom of the pan. Transfer it immediately to a plate and let it cool for exactly 5 minutes(not more as, if it cools too much making the cover gets difficult).
  3. Now add the 3 tbsp Almond flour and combine with a spatula. Divide the Kova into 15 equal portions. Divide the Coconut stuffing also into 15 equal portions, shaping them as ovals. Apply ghee to your fingers and palms.Now take one roundel of Kova and flatten it on your palms with your fingers. Place the coconut stuffing in the centre and seal the edges as shown in the picture. Repeat for all the Kova and stuffing. Leave to set for 2 hrs.

Take a heavy bottomed Kadai and put the Jaggery and desiccated coconut in it. Sprinkle some water(less than 1/4 cup) in it and put it on flame. Keep stirring over a low flame until the jaggery melts and mixes with the coconut, and the stuffing comes together. If you are able to form a ball with the coconut jaggery mixture, thats the right stage. This takes about 10 minutes. The poornam will leave the bottom of the Kadai when done. Add cardamom powder and, let the stuffing/Poornam cool down. Grate/shred the Kova and keep it ready. Put the shredded Kova in a non stick pan, add the sugar and start stirring. The Kova will loosen up as the sugar melts, but will start solidifying again. Keep stirring until it leaves the bottom of the pan. Transfer it immediately to a plate and let it cool for exactly 5 minutes(not more as, if it cools too much making the cover gets difficult). Now add the Almond flour and combine with a spatula. Divide the Kova into 15 equal portions. Divide the Coconut stuffing also into 15 equal portions, shaping them as ovals. Apply ghee to your fingers and palms.Now take one roundel of Kova and flatten it on your palms with your fingers. Place the coconut stuffing in the centre and seal the edges as shown in the picture. Repeat for all the Kova and stuffing. Cover them with a clean cloth and allow to set for 2 hrs. The outer Kova covering will toughen up a bit as it cools, but will melt in your mouth and the coconut Poornam just takes this simple sweet to a different level. Overall a healthy sweet recipe. Ideal for gifting friends, make it for Diwali or Janmashtami when milk based sweets are made. Make them just of no reason an relish them, just as I made them today.

Notes:

  1. I have used Desiccated coconut, but fresh coconut can also be used. Quantity same as above.
  2. As I have used only Almond flour I cannot suggest any other flour at the moment. Once i try it out with other lours shall update the recipe.
  3. Almond flour is easily available in shops or almonds can be blanched in hot water dried for 1/2 an hour and then powdered in a mixie. The powder should be fine, without lumps.
  4. This sweet can be stored outside for 3 days and in the fridge up to 15 days. Putting it in the fridge makes the Kova cover to become a little hard. Keep it out for a few minutes before consumption if storing in the fridge.
  5. Store bought Kova is a light yellow in colour. If making at home it turns out white.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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