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Foxtail Millet Kajjikayalu (Stuffed Sweet Pastries)
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Foxtail Millet Kajjikayalu (Stuffed Sweet Pastries)

Foxtail milletFestivalAndhra Pradesh / TelanganaSweetFlour (atta)VegetarianContains glutenContains nuts

Prep 40 min · Cook 30 min · Servings not given in the source

Make

Ingredients

  • foxtail millet flour — 100 g
  • maida (refined wheat flour) — 100 g
  • salt (to taste)
  • water (as required for the dough)
  • roasted groundnut powder — 250 g (filling)
  • roasted bengal gram (putnalu) powder — 250 g (filling; the source prints '250' without a unit)
  • sugar — 250 g (filling)
  • dry roasted coconut powder — 50 g (filling)
  • sesame seeds — 50 g (filling)
  • chopped dry fruits — 80 g (filling)
  • cardamom powder — 5 g (filling)
  • oil (for deep frying)

Method

  1. Make the filling: in a large bowl, mix the coconut powder, groundnut powder, putnalu powder, sugar, sesame seeds, dry fruits and cardamom.
  2. For the dough, combine the foxtail millet flour, maida and salt. Add water little by little, rubbing the mixture between your hands, then knead it into a dough.
  3. Pinch off small balls and roll each into a slightly thick round; trim to a neat circle.
  4. Place about 1 tsp of filling in the centre, fold the round over and press the edges firmly together.
  5. Deep-fry in hot oil until golden brown, then drain on paper and serve.

Tips

  • General practice: seal the edges well so the filling does not leak into the oil.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 96 (printed p. 94), written in our own words.