|1.||Raw rice 1 cup|
|2.||Jaggery / gur / bellam / vellam / bella / sarkkara pieces 1-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|
the rice and drain the water.
Add about 1/2-cup of water to the rice.
Keep aside for about 4 hours.
the water completely from the rice, using a
Spread the rice, for a few minutes, thinly, on a cotton cloth or on
rice to a fine
powder. It can be little coarse.
Make sure, before you grind, the rice is only mildly wet. That is, the rice should not have excess water.
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.
1/4-cup water to jaggery pieces in a thick-bottomed utensil.
Heat the jaggery.
Simmer, and stir continuously, till the jaggery syrup becomes thick and
reaches the ball-consistency.
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.
the rice flour, gradually, to the syrup while
stirring it continuously.
Switch-off the stove.
Keep the utensil aside to cool.
Coat the dough with a tablespoon of ghee.
Kajjaya dough is ready.
|9.||Heat oil in a kadai on a low flame.|
few, lemon-sized balls from the dough.
|11.||Coat little oil on a plastic paper or banana leaf.|
a lemon-sized ball.
Spread the ball to get a round-shape raw kajjaya. It should have some thickness.
Make a hole in the center.
Repeat the above procedure for the other balls. The number of balls you have to prepare depends on the quantity of oil.
the oil becomes hot, gently drop the raw kajjayas into the
oil, one at a time.
Do not drop too many flattened balls to ensure you can move the spoon freely.
till both sides turn to medium-dark brown.
the fried kajjayas from the oil and place
it in a strainer to remove the extra oil.
the kajjayas, after some time, on 4-5 paper
towels to absorb
the excess oil.
Kajjaya / ariselu / adhirasam / athirasam is ready.
|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.|