Deepavali Habbada Special "Kajjaya" or Adirasam

Deepavali Habbada Special Kajjaya or Adirasam

kajjaya  is a Traditional deep fried south Indian sweet recipe made with grounded rice and jaggery. It is a popular recipe made generally  Deepavali  festival.  It is one of the tricky recipe, but can be easily mastered with few tips and suggestions. i personally not a huge fan of this recipe as is requires a lot of effort and time to make it perfect. but recipe is required  Deepavali  festival of telugu and  Tamilians. Some people called "NOMU " or  NOMBU   festival in Southindia.

Main Ingredients

1. Raw Rice or use  ( kempu akki )   1 kg 
2. Jaggary  (bella)     3/4  kg 
3. cardamom powder   1/2  tsp  
4. Sesame Seeds   20 gms
5. Water

Prepare method

Firstly we take big bowl and put rice wash it and bring the water.
after put some water in rice soak 3 or 4 hour. after  spared the rice in a cotton cloth for 30 mints.




spread the rice in a cotton cloth for 30 mints.

 check the rice after 1/2 hour the rice should not be fully dried.

after make it into a powder in the mixie. Sieve this and keep it a side.

   




       The rice powder will slightly have moisture content.

• Add jaggery in a pan and melt the jaggery and filter the impurities if any.

• Allow this to boil till it comes to the soft ball consistency.

• This is very important, if the jaggery pakam  will be hard then the kajjaya will be hard.

• If the soft ball doesn't come this will get dissolved while putting in oil.

• By putting the jaggery syrup in water it should come like a collective mass and form a soft ball. This is the corret consistency.

• 

• add this srup to the rice flour which we made. add cardamom powder and sesame seeds. 
• Mis it well. if it is little not firm it is ok.  

keep it coverd and le it rest for room temperature After that take this and make it into equal sized balls.

• Take one ball and in ghee greased zip lock place this and flatten this with your hands. Do not flatten too thin.

• take this out carefully and put in hot oil. Keep the flame the adrasams will cook very fast 

• so keep on lowflame.

• 

  

• Fry on both sides till golden brown and when done with the help of take others flatten the kajjaya and remove the excess oil. The kajjaya may fluff up while frying. No need to worry, by doing like this it will be flattened.

• Dry in kitchen tissue paper

Soft kajjaya are ready to eat.

Notes:

1. Always use fresh home made flour, bought store flour will not work out for kajjya.
2. I used dark colour jaggery. kajjaya will come dark golden color.
3. If the dough is hard adirasams will be hard. So ensure that the dough is soft.
4. If you feel the dough is too hard add some jaggery syrup again and mix. Ensure that the jaggery syrup must be of soft ball consistency.