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kajjaya recipe
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3.94 from 15 votes

kajjaya recipe | adhirasam recipe | ariselu recipe | athirasa recipe

easy kajjaya recipe | adhirasam recipe | ariselu recipe | athirasa recipe
Course sweet
Cuisine south india
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 4 hours
Total Time 40 minutes
Servings 11 Servings
Author HEBBARS KITCHEN

Ingredients

  • 1 cup rice raw / sona masuri
  • 1 tsp sesame seeds / til
  • 1 tsp poppy seeds / khuskhus
  • ¾ cup jaggery
  • ¼ cup water
  • ¼ tsp cardamom powder
  • ½ tsp pepper crushed
  • oil / ghee for deep frying

Instructions

  • grease the butter paper (or plastic sheet) with oil and pinch a small ball sized dough.
  • pat and flatten to form a slightly thick disk.
  • peel the athirasa gently, without breaking apart.
  • now deep fry in medium hot oil or ghee.
  • fry on medium flame until the bottom part is cooked well. keep splashing oil on top to cook evenly.
  • now gently, turn over the athirasa, and fry on both sides.
  • fry until both the sides turn golden and slightly crisp. do not fry too much, as the adhirasam will burn and turn black.
  • slightly press the athrasa to remove of excess oil.
  • finally, enjoy athirasa / adhirasam for 2 weeks by storing in an airtight container.