Monday, 29 October 2018

Kajjaya recipe | adhirasam | ariselu recipe | Athirasa recipe | Anarasa | How to make Apoopa | Athirasa recipe

Kajjaya recipe | adhirasam | ariselu recipe | Athirasa recipe | Anarasa | How to make Apoopa | Athirasa recipe

This is the traditional Grandma's recipe of yore
where these yummy kajjayas were prepared for weddings after elaborate preparation. 

There is a simpler version of adding banana to the rice flour and jaggery. But the smell of banana in kajjaya is not liked by many including me.

For an easy and faster preparation, you can buy the ready dough from Sri.Rama Traders, Gandhi Bazaar. Then your Kajjayas would be ready within half an hour.

Here I am sharing the traditional recipe for those who like to preserve our traditions and Grandma's recipes.

Preparation Time  -  Spread over a week
Cooking Time.       -  30 Minutes

Ingredients :

  • 2 big cups Rice
  • 1 big cup grounded jaggery
  • 1/2 liter refined oil
  • 2 Tablespoon poppy seeds

Recipe Video :

Preparation :

  • Wash the rice thoroughly and keep soaked in water in the morning.
  • At night, remove the water and again add fresh water.
  • Repeat the removing and adding fresh water for next two nights.
  • So totally the rice should be soaked in fresh water for three consecutive days.
  • On the fourth day drain the water and spread the rice on a cloth in shade and let it dry.
  • Once the rice is dried grind it into fine powder and sieve to get very nice powder.
  • Spread the grounded rice flour again in shade to remove any dampness.
  • Then mix thoroughly the finely grounded jaggery to the rice flour and keep in an airtight container for three days.
  • After three days the mix would turn into a nicely blended dough.
  • Knead the dough thoroughly. 
  • Heat the refined oil in a thick bottomed kadai.
  • Make small round balls from the dough.
  • Apply oil to your hands and flatten the balls and keep aside.
  • Now on a thick plastic cover apply a little oil and press the flattened ball into round kajjaya.
  • Fry this in the kadai on medium heat taking care to fry it on both sides for half a minute each.
  • Press the fried kajjaya with a ladle to take out the excess oil.
  • Put a few poppy seeds in both sides.

The kajjaya tastes yummy and delicious when hot but tastes equally good even when it's cold.
Not just that they can be preserved even upto 10 days without refrigeration, provided they are left till then!

We get ready kajjaya in the market at many shops. But nothing beats the taste of a home made sweet. But suppose you don't want to go through all these procedures, but still want to eat home made kajjaya then you will get the ready made soft and tasty dough at Sri Rama Traders in Gandhi Bazaar throughout the year, all the 365 days. You can just bring it and fry yummy tasty kajjayas.

Happy cooking.

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