Kajjaya Recipe is the traditional Indian Diwali sweets Recipe. For many south Indians this sweet recipe brings back childhood memories. The Kajjaya recipe also know as Ariselu recipe in telugu, Arisa recipe in Kannada and Adhirsam recipe in Tamil. kajjaya is a deep fried sweet recipe which is made of rice flour and jaggery. The outler layer of kajjaya crispy and soft iside layer.
Why Kajjaya Recipe is a Must Have Diwali Sweet
Diwali the festival of lights is one of the most important festival celebration in India. This Festival celebration is a time of happiness, togetherness, and sweets. Evey home enjoys the popular sweet recipes like Paysam, laddus, burfis, jalebis, and Mysore pak, Halwa, Snacks recipes. But the one sweet Kajjaya recipe is a special and symboli of culture, flavor and festive spirit, prepared during the diwali festival and it an essential part of Diwali celebrations.
Ingredients for Kajjaya Recipe (Ariselu /Adhirsam)
- Raw rice (Dosa Rice) – 2 cups
- Jaggery – 1.25 cup
- Cardamom powder – 1 tsp
- Sesame seeds – 2 tbsp
- Ghee
- Oil (Deep fry)
Step by Step Process : How to Make Kajjaya Recipe (Ariselu /Adhirsam)
If you are searching for a step by step guide and esay method on how to make kajjaya recipe at home, you are in the right place with simple and easy method.
Step 1: Preparing the Rice Flour
- Take 2 cups of raw rice, preferably dosa rice will be good.
- Wash the raw rice cleanly and soak it in the water for 3 to 4 hours.
- After soaking, drain the water completely and spread the rice evenly on a clean cotton cloth or towel to remove excess moisture.
- Now, grind the rice on mixer and make it in to fine powder.
- Sieve it well, and your freshly homemade rice flour is ready for kajjaya recipe.
- Use homemade rice flour for kajjaya recipe instead of ready made powder. Freshly homemade rice flour has a slight natural moisture that helps the kajjaya turn out soft inside layer.
Step 2: Jaggery Syrup
- In a thick bottomed pan, add the grated jaggery 1.25 cup and little water.
- Heat and stir until the jaggery melts completely.
- Keep the stove on low heat, stir and cook until the mixture forms a soft ball (a drop of syrup in water forms a soft ball).
- In the process of making kajjaya, this step is important. When deep frying, kajjaya will absorb oil if the syrup is not cooked through. Also, if the dough is overcooked, it will become stiff and the kajjaya will be hard than soft.
Step 3: Preparing the Dough
- To prepare dough make sure the stove is in lower flame and slowly add rice flour to the jaggery syrup.
- To create a thick and lump free dough, mix the dough thoroughly and stir constantly.
- Add 1 tea spoon of cardamom powder, 2 table spoon of sesame seeds and mix well.
- The dough is ready after mixing. Rest it for 30 minutes to 1 hour.
Step 4: Make kajjaya shapes in the Dough
- Grease your hands with a little ghee or oil.
- Take a equal sized portion of the dough and roll it in to a small balls.
- Take banana leaf flatten it slightly into a round disc shape (like a small poori) as shown in image.
- Repeat the process for all portions of the dough and make equal round disc shapes.
Step 4: Deep fry to make kajjaya recipe
- In a deep frying pan, heat the oil over medium heat.
- Drop each one by one and then fry until both sides are golden brown.
- Deep fry evenly both side in medium flame.
- Remove and drain excess oil on tissue paper.
- Repeat the process and continue doing this with the remaining dough.
- Now, Home made crispy and soft is ready to serve. This delicious sweet recipe is also Known as a Diwali sweets recipe, Ariselu recipe, or Adhirasam recipe, kajjayya recipe.
How to store Kajjaya diwali sweets recipe (Ariselu /Adhirsam)
- Kajjaya recipe can be stored in airtight container box for 1 week to 10 days.
- Dont store in refrigerator it becomes hard.
- Store the container box at room temperature.
How to make kajjaya recipe – Frequently Asked Questions (FAQs)
1. Why does kajjaya become hard sometimes?
Too much rice flour or overcooked jaggery syrup can make hard. When deep frying, kajjaya will absorb oil if the syrup is not cooked through. Also, if the dough is overcooked, it will become stiff and the kajjaya will be hard rather than soft.
2. Can I make kajjaya recipe with ready made store rice flour?
Yes, you can make kajjaya recipe with ready made rice flour. Suggested to use homemade rice flour will be best for the kajjaya recipe because it has the natural moisture and gives the sweet its authentic soft texture. Ready made flour might make kajjaya hard or too crispy.
3. How do I know if the jaggery syrup is ready for kajjaya?
While cooking the jaggery syrup to test this, drop a little syrup into cold water f it forms a soft ball that can be rolled between your fingers and it’s perfect. Under cooked syrup makes kajjaya absorb oil, while overcooked syrup can make kajjaya hard or too crispy..
4. Can i add falvours to kajjaya?
For variations or falvours, you can add the chopped dry fruits, grated coconut, or smashed banana in to the dough. During festive occasions, this can be used to add more flavors to the sweet to make it richer.
5. How to eat kajjaya recipe more flavour simple tip?
Kajjaya tastes amazing on its own, but you can alos make it even more flavorful by combining it with banana and ghee. Add banana slices in to kajjaya, add little ghee on top when you eat them together, the soft sweetness of the banana, the richness of ghee and the crispy of kajjaya creats a unique festive treat. Definitely try this combination once it is a traditional way to enjoy diwali sweets recipe with extra taste.
