Start by preparing the filling. Take 200 grams of grated coconut, 100 grams of sugar, and 50 grams of chopped dry fruits in a pan. Cook it on a medium flame until the sugar melts and the mixture becomes thick.
In a separate bowl, take 200 grams of maida (all-purpose flour), add a pinch of salt, and 2 tablespoons of ghee. Mix it well and add water gradually to make a soft dough. Cover the dough and let it rest for 15-20 minutes.
After the dough has rested, divide it into small balls. Roll each ball into a thin circle.
Place a spoonful of the prepared coconut filling in the center of each circle. Fold it into a semi-circle and seal the edges using a fork to create a pattern.
Heat oil in a kadai for deep frying. Once the oil is hot, drop the prepared kajjikayalu into it and fry until they turn golden brown.
Drain them on a paper towel to remove excess oil. Let them cool before serving.