Dessert, Rice Recipes, South Indian, Vegetarian

Kajjaya Recipe | Athirasa | Adhirasam | How to make Ariselu ||

Kajjaya

Kajjaya Recipe | Athirasa recipe | Adhirasam recipe | Ariselu recipe is a delightful, traditional South Indian dessert made from rice flour and jaggery.

It’s a tough dish, and one minor blunder may ruin the whole dish, but it can be mastered with a few tips and tricks if the entire recipe is carefully followed.

This is a traditional Deepavali dessert that we make and offer to those who do not celebrate the holiday or who come to visit us on that day.

Deepavali is one of the most important festivals in our family. We make it for a minimum of 8 kg, share it with family and friends, preserve it for up to a month, and eat it every day.

We tie a turmeric-soaked thread around the vessel in which we soak the rice and light an agarbati and Diya when preparing this delicacy for the festival. Then, after preparing the dough / paka, we deep fry them and offer the first made ones to the god.

One kilo of rice makes 50 kajjaya; adjust the quantity of the ingredients to suit your needs.

Try our other fascinating dessert recipes Kashi halwa, Mysore Pak, Rasmalai, Rice kheer, Fruit tart, Mango pudding

We prepare all of the rice flour that we use in the dish instantly at home. First, we must thoroughly rinse the rice to remove all of the starch. We must then soak it for 6-8 hours before we drain it. Then, we must finely powder and strain it to eliminate any lumps. We must prepare the dough as soon as the flour is ready.

The most crucial and difficult stage is making dough. To begin, melt and heat the jaggery until it forms a soft ball consistency. After that, we must mix in the flavoring and flour. The dough is set aside to cool down. We’ll be able to keep this for 1-2 months.

To make kajjaya from the dough, we must pour oil on it, roll it into round balls, flatten it, and deep-fry it till it turns a light brown color. After that, we must strain and cool them before serving. When stored in an airtight container, we may keep them for up to 15 days to a month.

Tips for making them perfect

  1. The rice we select must be unpolished. We prefer red variety for its original and persistent flavour, but any variety without polish would serve.

2. The jaggery we select must be of excellent quality. If the jaggery has impurities, sift it shortly after melting using a metal strainer.

3. The jaggery must have the consistency of a softball, neither too thick nor too thin.

4. To avoid lumps, we must whisk the dough constantly.

5. The dough must be soft, it turns hard and thick when we cool down it.

How to make Kajjaya or Ariselu at home

  1. Rinse the rice a couple of times until the water is clear of starch. Soak it for a minimum of 6 to 12 hours in water.
Kajjaya

2. Drain the water and set it aside or spread it on a cloth for an hour to dry.

3. Now, blend it until it’s a fine powder.

4. Remove the lumps from the flour by straining them. (The strained one can be blended again and restrained)

5. The flour is pressed onto the large plate, which prevents it from cooling.

Kajjaya

6. In a separate wide pan, combine the jaggery and water and cook until the jaggery melts.

7. Allow the jaggery to melt and boil until it reaches the consistency of a softball.

8. Check the consistency by dropping a tiny amount of melted jaggery in a cup of water and seeing if a ball forms.

9. Add in the sesame seeds and poppy seeds.

Kajjaya

10. Start adding the flour, cup by cup with continuous stirring.

11. To avoid lumps, keep stirring the ingredients until a dough forms. It’s essential that it is soft.

Kajjaya

12. Allow to cool entirely before using; the dough will thicken as it cools.

Kajjaya

13. Now, pour 3-4 tbsp of oil over it.

Kajjaya

14. Form it into medium-sized balls.

Kajjaya

15. Using a chapati press, flatten it.

Kajjaya

16. Heat oil and add the flattened dough.

Kajjaya

17. Deep fry until both sides are golden brown.

Kajjaya

18. Drain the oil, but do not squeeze off the full amount; otherwise, they will become hard and crispy.

Kajjaya

19. Place them in a colander and dry them fully.

Kajjaya

20. During the chilly, cozy, and festive seasons, enjoy these wonderful crispy sweet fritters.

Kajjaya
Kajjaya

Kajjaya Recipe | Athirasa recipe | Adhirasam recipe | Ariselu recipe ||

Srilatha
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Soaking time 7 hrs
Total Time 7 hrs 40 mins
Course Dessert
Cuisine Indian, South indian
Servings 50 Kajjayas

Ingredients
  

  • 1 kg 1 kg Unpolished rice
  • ¾ kg ¾ kg Jaggery
  • ½ cup ½ cup Water
  • ½ cup ½ cup Sesame seeds
  • 2 tbsp 2 tbsp Poppy seeds
  • 1 tsp Cardamom Powder
  • Oil  For deep fry

Instructions
 

  • Rinse the rice a couple of times until the water is clear of starch. Soak the rice for a minimum of 6 to 12 hours in water.
  • Drain the water from the rice and set it aside for an hour to dry.
  • Now, blend the rice until it's a fine powder.
  • Remove the lumps from the flour by straining them. (The strained one can be blended again and restrained).
  • The flour is pressed onto the large plate, which prevents it from cooling.
  • In a separate wide pan, combine the jaggery and water and cook until the jaggery melts.
  • Allow the jaggery to melt and boil until it reaches the consistency of a softball.
  • Check the consistency by dropping a tiny amount of melted jaggery in a cup of water and seeing if a ball forms.
  • Add in the sesame seeds and poppy seeds.
  • Start adding the rice flour, cup by cup with continuous stirring. To avoid lumps, keep stirring the ingredients until a dough forms. It's essential that the dough is soft.
    Allow the dough to cool entirely before using; the dough will thicken as it cools.
  • Now, pour 3-4 tbsp of oil over the dough.
  • Form the dough into medium-sized balls. Using a chapati press, flatten the dough.
  • Heat oil and add the flattened dough. Deep fry until both sides are golden brown.
  • Drain the oil, but do not squeeze off the full amount; otherwise, they will become hard and crispy. Place them in a colander and dry them fully.
  • During the chilly, cozy, and festive seasons, enjoy these wonderful crispy sweet fritters.