A sweet dish prepared using Rice and Jaggery. This sweet has been immortalized by the famous Kannada song “Bisi Bisi Kajjaya, Bisi Bisi Kajjaya maadi koduve naanu…” sung by Annavru Dr. Rajkumar in Havina Hede movie. This dish is prepared on Ananthapadmanabha vratha and Diwali for naivedya / blessed food.
Time Required: 20 Minutes + Soaking Time
Ingredients:
2 Cups Raw Rice
2 Cups Jaggery
¼ Cup Gasagase / Poppy seeds
¼ Cup Maida / Refined flour
1tsp Cardamom powder
Oil for deep-frying
Method:
Soak Rice for 6 hours, seive and spread it on a cloth and let it dry. Grind Rice to a powder and sieve the powder.
Add water to Jaggery and make syrup. To check the consistency of the syrup, drop some syrup into some water. It should sink down and settle at the bottom in the form of a ball. Remove the syrup from heat and add the rice powder, Gasagage and Maida, stirring continuously. Ensure that no lumps are formed. When the mixture is cool knead the mixture. The consistency of the dough should be similar to that of Chapathi dough. Divide into small balls and press each ball on the palms and deep fry till brown.
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thanks for the recipe it came out verry well and for first time it didnt fail thank u again
Hi Roopa,
It is good to hear that you could prepare Kajjaya with the help of this recipe. Do keep visiting and give your feedback.
Regards,
Shantha
Hey..
I tried it for the first time and it failed.. I dont know why…. 🙁
I was soo disappointed 🙁
Hi Prasanthi,
First know about how to prepare Rice and DAl. Then go for like these Experiments.
Thanks
Nani
Nice conversation 😛 🙂
Hi Shantha….always i used to take help from my neighbour to prepare kajjays,as its must sweet in diwali…but dis time im going to try myself vit ur recipe…wish gud luck….
Dear Deepa,
I wish you the best, and I hope the Kajjayas turn out really well.
Happy Diwali,
Shantha
Hi Shantha
I too tried it but it failed.. I dont know why…. while frying it was spreading.
Try again Sujatha, you might get it right.
Regards,
Shantha
OK Shantha I will try again.
Thank You
very nice,, thank u,, yummy
thank u
You are welcome Geetha.
We’ll say this as adhirasam in south tamilnadu. But still western tn ppl used to say this as kachayam
Thanks for the information Pandian.
Hi Shantha,
Why you use maida here, we can prepare without that right?
Hi Jalaja,
Maida acts as a binding agent. Do try without Maida and let me know if the dish comes out well.