How to make kajjaya

 

Kajjaya is a traditional South Indian sweet, especially popular in Karnataka during festivals like Deepavali. It’s made with rice, jaggery, and sesame seeds, and has a crispy yet soft texture. Here’s a simple recipe:

Ingredients:

Raw rice – 1 cup

Jaggery – ¾ cup to 1 cup (adjust sweetness)

Sesame seeds – 2 tbsp

Grated coconut (optional) – 2 tbsp

Cardamom powder – ½ tsp

Oil – for deep frying

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Preparation Steps:

1. Soak the rice

Wash and soak raw rice in water for about 4–5 hours.

Drain the water completely.

2. Grind the rice

Grind the soaked rice into a fine batter (slightly thick) without adding much water.

3. Prepare jaggery syrup

In a pan, add jaggery with 2–3 tbsp water.

Heat until it melts completely.

Strain to remove impurities.

4. Mix batter

Add the jaggery syrup to the rice batter.

Mix well, then add sesame seeds, grated coconut (optional), and cardamom powder.

The batter should be thick but pourable.

5. Fry kajjaya

Heat oil in a deep pan on medium flame.

Wet your hand, take a small portion of batter, and flatten it into a small round patty (like vada).

Gently drop into hot oil and fry on medium flame until golden brown on both sides.

6. Serve

Drain excess oil on a tissue.

Serve warm or at room temperature.

✨ Tips

Ensure oil is not too hot, else kajjaya will remain raw inside.

You can store kajjaya for 3–4 days in an airtight container.