Kyoya Kajjikaa Yalu (Dumplings with Milk and Nuts)

Ingredients

• •4 cups milk
• •1/2 cup sugar
• •25 almonds
• •1/2 cup cashew nuts
• •Set 1:
• •2 cups refined wheat flour
• •2 tablespoons butter
• •1/4 teaspoon baking powder
• •1 pinch salt
• •Set 2: Clarified butter, ghee, for deep frying

Directions

1. 1In a stock pot, boil the milk and sugar mixture over medium heat until it becomes very thick (It becomes so thick that it could easily be made into a soft dough ball. Another way of estimating when it is ready would be to stir it a few times. If all the thickened milk is attached to the base of the ladle and not sticking to the sides of the vessel, then you can be sure that it is ready).
2. 2Meanwhile, grind the cashew nuts and almonds into a coarse powder. Keep aside.
3. 3Mix the nut powder to the mixture from step 1 and mix thoroughly.
4. 4Soften butter and then mix all the ingredients of set 1, also add a little tap water so as to form the dough, similar in consistency to that of puri. Keep aside for ten minutes.
5. 5Divide the dough into small balls(about the size of ping pong balls or about the same size as dough ball for puri).
6. 6Next, roll each dough ball with the rolling pin to about the size of a standard puri.
7. 7Spread a small amount of the filling on one half of the dough circle.
8. 8Wet the edges of the dough circle with water and fold the circle in half (to enclose the stuffing) so as to form a stuffed semi-circle.
9. 9Repeat for the remaining dough balls.
10. 10Heat ghee in a deep and wide skillet and deep fry the above kajji kaayalu to a golden shade. Remove from ghee and let cool.
11. 11When they are completely cool, store in an air tight jar. Repeat for the remaining batches.