In a large mixing bowl add 1 cup all purpose flour, 1 tablespoon semolina/sooji, ¼ teaspoon salt and 1.5 tablespoon hot oil. Mix everything well together.

Make a well in the center and add water little by little, start kneading the dough.

Knead the dough until it is soft, smooth and pliable. Let it rest for 10-15 mins.

Meanwhile add ½ cup fried gram, ½ cup sugar and 2 green cardamoms in a blender.

Blend until smooth and remove it on to a mixing bowl.

Add ½ cup dry coconut grated.

Mix everything well and check for sweetness. Adjust if needed.

Now make small lemon sized balls from the dough and roll them smooth.

Take a ball of dough, dust it in flour and flatten it.

Using a rolling pin, roll it into a thin circle of even thickness.

Next place 1.5 to 2 tablespoon of prepared stuffing at the center.

Apply a few drops of water along the edges of the pastry sheet.

Fold the pastry sheet in half to make a crescent shape and stick the ends well together.

There are two ways to make the kajjikaya shape. You can use a cookie cutter to cut off the excess dough. Although this is easy, there is a chance of stuffing spilling in oil if the ends are not sealed properly. You can also use a kajjikaya mould to shape it.

The other method of kajjikaya folding is what I prefer. Twist the dough starting from one end making many small folds.

Prepare the kajjikaya with rest of the dough & stuffing. Meanwhile heat oil for deep frying. Once hot, set it on low flame.

Drop 1-2 prepared kajjikayalu at a time into hot oil depending on the size of the pan & oil.

After a minute or two, turn it around and let it cook on the other side too.

Cook on both sides on low to medium flame until they are golden brown, flaky & crispy.

Remove from oil and drain excess oil on a tissue paper.

As they get to room temperature, store them in airtight container for upto 2 weeks.