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    Ananda Sai sweets Pakam Kajjikaya Online

    Not Stored - Not Repacked - Not Resold

    Freshly delivered direct from Ananda Sai sweets store at Palakollu (Andhra Pradesh)

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      Quantity: (400 g)

      All products are carefully packed in either cardboard/plastic/foil and then wrapped in sturdy weather-proof outer packaging for shipping. Extra care is taken to ensure that the products reach you in good condition.

      All orders received by 1 PM are dispatched the same day; orders received after 1 PM are dispatched the next day. We use reliable courier companies to ensure your package reaches you in the quickest possible time.

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      For International shipments occasionally the customs department in the buyer's country imposes an entry fee/customs duty. In these cases, such charges will be the responsibility of the buyer.

      Products are not shipped on Sundays and public holidays.

      Since this is a fresh food product, returns are not permitted. Replacement of an order is done in cases where a wrong product has been shipped or if a product is received in a damaged or spoiled condition.

      Product Sold By: Ananda Sai sweets FSSAI: 10119005000531
      Order Fulfilled By: Ananda Sai sweets FSSAI: 10119005000531

      Main Ingredients: All purpose flour (maida), dried coconut, semolina, sugar, cardamom

      Kajjikaayalu is a speciality sweet of Andhra Pradesh and Telangana, it is actually a variation of the to another North Indian favorite, Gujia. The sweet has two components to it: the outer shell is made from flour and the inner filling is traditionally made from dried coconut, semolina, sugar and cardamom powder.

      To prepare the inner filling, dried coconut and semolina are first roasted separately in a little ghee till golden brown, after which they are brought together and sugar and cardamom powder are added.

      To prepare the outer shell, a dough is made by combining all purpose flour, shortening and water. It is then rolled into a circle and a small quantity of filling is placed in the center, the circle is folded in half, sealed and deep fried on a low flame. The final product has a distinct crescent shape.

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