Kajjaya is a traditional sweet cuisine made for Diwali, also known as Deepavali, as an offering to God. The other names for this food include ariselu, adhirasam and athirasam. In Karnataka, the bhagina, an offering made to the God on the day of the festival, has kajjaya as one of the items.

The kajjaya recipe has health values too because of ingredients, such as the jaggery, sesame seeds and poppy seeds. Raw rice is the main item you need to make kajjaya.

Food Fact
The jaggery health benefits are many. Here is an overview of the jaggery benefits in the blog.

A special point about the kajjaya recipe is the dough for this sweet dish is usually made a day before Diwali. Another note on how to make adhirasam / kajjaya is that you need to soak the rice for about 4 hours.

Here is the recipe for another type of kajjaya / ariselu, which remains soft and crunchy even after the kajjayas / ariselus become cool:

How to make ariselu

how to make ragi ambliRagi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.

Quantity: 15-20 Kajjayas


1. Raw rice 1 cup
2. Jaggery / gur / bellam / vellam / bella / sarkkara pieces 1-cup
3. Water 1/4-cup
4. White sesame seeds / til 1 teaspoon (optional)


Poppy seed / Kasa kasa / khas khas / khus khus / gasagase 1 teaspoon (optional)
5. Ghee 1 tablespoon
6. Oil

How to make Adhirasam / Kajjaya?

1. Wash the rice and drain the water.

Add about 1/2-cup of water to the rice.

kajjaya s1a

Keep aside for about 4 hours.

kajjaya s1b
2. Drain the water completely from the rice, using a strainer.

kajjaya s2
3. Spread the rice, for a few minutes, thinly, on a cotton cloth or on paper towels.

kajjaya s3
4. Grind the rice to a fine powder. It can be little coarse.

kajjaya s4

kajjaya s4b

Make sure, before you grind, the rice is only mildly wet. That is, the rice should not have excess water.
5. Sieve the rice.

kajjaya s5b

kajjaya s5c

Grind and sieve again the left-over rice.

The rice flour should not be dry. If it is, sprinkle one or two tesapoons of water and mix.
6. Add 1/4-cup water to jaggery pieces in a thick-bottomed utensil.

kajjaya s6a

Heat the jaggery.

kajjaya s6b
7. Simmer, and stir continuously, till the jaggery syrup becomes thick and reaches the ball-consistency.

kajjaya s7a

How to test the syrup consistency?

Add a drop of syrup to a cup with a tablespoon of water. If the syrup remains as a lump, and does not dissolve in the water, then the syrup is ready.

kajjaya s7c
8. Add the rice flour, gradually, to the syrup while stirring it continuously.

kajjaya s8a

kajjaya s8b

Switch-off the stove.

Keep the utensil aside to cool.

Coat the dough with a tablespoon of ghee.

kajjaya s8c

Kajjaya dough is ready.
9. Heat oil in a kadai on a low flame.
10. Make few, lemon-sized balls from the dough.

kajjaya s10
11. Coat little oil on a plastic paper or banana leaf.
12. Flatten a lemon-sized ball.

Spread the ball to get a round-shape raw kajjaya. It should have some thickness.

kajjaya s12

kajjaya s12b

Make a hole in the center.

kajjaya s12c

Repeat the above procedure for the other balls. The number of balls you have to prepare depends on the quantity of oil.
13. When the oil becomes hot, gently drop the raw kajjayas into the oil, one at a time.

kajjaya s13

kajjaya s13b

Do not drop too many flattened balls to ensure you can move the spoon freely.
14. Fry till both sides turn to medium-dark brown.

kajjaya s14
15. Remove the fried kajjayas from the oil and place it in a strainer to remove the extra oil.

kajjaya s15

kajjaya s15b
16. Place the kajjayas, after some time, on 4-5 paper towels to absorb the excess oil.

kajjaya s16

Kajjaya / ariselu / adhirasam / athirasam is ready.

kajjaya final

TIPS Kajjaya
1. The consistency of the jaggery syrup is important to ensure the raw kajjaya, while frying, will not become powdery.
2. If the mixture becomes thick, in Step 8, stop adding the rice flour.
3. Sprinkle and press a few sesame seeds or poppy seeds, after flattening the dough, in Step 12, to make the kajjayas healthy.
4. For later use, store the dough for 3-4 weeks at room temperature.
5. To relish kajjayas over a period of about 2 weeks, store this sweet dish in an air tight container.
6. Add some saunf / fennel / sompu and dry ginger powder to the dough, in Step 8, to enable digestion.