Kajjaya is also known as Adhirasam in Kannada, Ariselu in Telugu, Anarsa in Marathi, and Hindi. It is a popular sweet recipe prepared in South India during festivals and special occasions. Usually, it is prepared and consumed during the Deepavali festival. In some temples, it served as an offering to the gods both at home and at temples.

Table of Contents

Paaka:

It is one of the traditional desserts prepared by the South Indians. The jaggery syrup known as the “Paggu or Paggam or Paaka” plays an important role while making this sweet.

The consistency should be exactly when preparing the jaggery syrup i.e., we should get a softball-like consistency.

Later add homemade rice flour And give a mix. The dough should not be too thin, the dough should be able to make a round shape ball.

Ingredients:

Several variations of the sweet are tried out and vary from one place to another place. The most popular variations of this dessert are.
Adding homemade rice flour,
Adding fresh organic jaggery for preparing the jaggery syrup or pagguflavors, pagan, and parka.
Adding freshly ground cardamom powder, dried ginger powder, poppy seeds, and sesame seeds,
even some people also add grated dry coconut too.

About Diwali:

Diwali is a festival of light because diyasflavors were lit on the day Lord Rama returned to Ayodhya after 14 years in exile and after defeating the demon king Ravana.

And even it is dedicated to the worship of the Hindu Goddess of wealth Lakshmi and Lord Ganesh.

ABOUT:

The origin of the Kajjaya can be traced back to the era of Krishna Deva Raya who ruled over South India. The recipe for this delicacy is prepared using hand-pounded rice flour, butter, and organic jaggery for preparing this traditional sweet.

FAQ:

Why it is breaking?

If you add more jaggery than rice then it will break.
If you add rice flour before jaggery syrup reaches the right softball stage then it will break or if the syrup is taken before the softball consistency then it may break.

How to avoid becoming hard?

It becomes hard because if the jaggery syrup reaches more than the softball consistency, then it will become hard. So be careful while doing jaggery syrup.

Reason for crispy and hard Kajjaya.

When you not frying at the right temperature, at that time it will become crispy. While making jaggery syrup, it cooks more than the right consistency or if the jaggery pakam becomes hard, then it will become hard and crispy.

While making it is very important to retain the moisture of the rice flour.

Which Rice flour is good for making this sweet:

It is always better to use short-grained raw rice, which is used for making Pongal. Furthermore even we can use sona masori rice too.

Firstly, the rice should be cleaned and rinsed 3 to 4 times and then soak for 5 to 8 hours or overnight.

Secondly, drain off the excess water and spread the rice on a cotton cloth, and allow it to dry for 10 to 15 minutes.

Rice should have some moisture in it or only 60 to 70 percent of it should be cried. (Note: should not be sun-dried).

Thirdly transfer the rice to a mixer jar and grind it into a smooth powder. If you are doing it in a large quantity then you can give it to a rice mill and grind it into a smooth powder.

Then sieve the rice flour to avoid any lumps or rice in it.

Adhirasam Mix:

Even we can but instant Adhirasam mix packets through online or in stores. Before buying please do check the expiry date

Jaggery Syrup:

And then melt the jaggery and boil till it reaches soft ball consistency. furthermore add in the remaining ingredients like poppy seeds, cardamom, and white sesame seeds.

Later give a mix and allow it to cool down completely and then make small balls, flatten using a finger on a piece of banana leaf or betel leaf.

Lastly, deep fry oil till golden brown. Then press with a flat-bottomed spatula to remove the excess oil. And store them in an airtight container and have them whenever you like.

Note: It is always better to use homemade rice flour than ready-made or store-bought while making this dessert.

Benefits:

Jaggery is rich in Iron which gives energy and helps to increase hemoglobin. As it is rich in minerals, it boosts immunity, improves the digestion system, and prevents constipation.

Dry ginger powder helps in digestion and gives a nice aroma to the sweet. It is particularly high in calories as it is made with jaggery, rice flour, and deep-fried flavors in ghee or oil.

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ADHIRASAM

Recipe by AshaCourse: Sweet, Festive SweetCuisine: Indian, South Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Adhirasam is also known as Kajjaya in Kannada, ariselu in Telugu, anarsa in Marathi. It is a popular sweet recipe prepared during Diwali festival in Karnataka and Tamil Nadu. So, the ingredients used in this recipe are soaked and dried rice flour, jaggery, poppy seeds, cardamom powder, dry ginger powder(optional), white sesame seeds, little water, oil or ghee.

Ingredients

1 cup Raw rice
3/4 cup Jaggery
1 tbsp. Poppy seeds
½ tsp Dry ginger powder
1 tbsp. White sesame seeds
¼ tsp Cardamom powder
¼ cup Water

Directions

Firstly wash and soak rice and then dry them in a shade till 3/4th dried and retains its moisture.
And then ground them into a fine powder and sieve them to remove the unwanted items or lumps.
Then heat a pan and add in water and jaggery. Allow it to melt and boil them till it reaches soft ball consistency.
Further, add in rice flour slowly and keep stirring it, to avoid any lumps.
Now add in poppy seeds, sesame seeds, cardamom powder, dry ginger powder(optional).
Give a mix. Then switch off the stove and transfer it into another bowl.
Allow it cool down completely.
Later make small balls and flatten them with your fingers on a banana leaf.
Finally the Adhirasam is ready to ready to serve.