It’s
COVID 19 lockdown time, where I got a chance to remind myself by preparing traditional
dishes which my mother was cooking. So here is Kajjaya, which is one of the best
sweet which we prepare during Deepavali.
Here is the recipe, I used Ghee to deep fry which enrich
the taste.
Preparation time: 20mins
Cooking time: 30mins
Number of medium sized
kajjaya: 15
Ingredients:
2
cups Sona masoori Rice
1.5
cups crushed Jaggery
500ml
Ghee to deep fry
Water
Procedure:
- Soak rice for minimum of 5 hours.
- Sieve and remove the water.
- Without allowing rice to dry, put in mixer, make fine powder and
sieve.
- See to that the powdered rice should not dry.
- Put a kadai on the stove to heat, add jaggery with just 20ml of
water and keep on stirring.
- Until the boiling jaggery bubbles (if you put few drops of jaggery in
to water in another small bowl, the jaggery should stand straight without
dissolving in water).
- Immediately add the powdered rice flour mix very well.
- Remove the kadai from the stove and mix well.
- Let the mixture cool down.
- Make the mixture like lemon sized balls, press and flatten them and
put in kadai with hot ghee.
- Deep fry in hot ghee in medium flame, fry into golden brown, later
remove from ghee.
- Let them cool, delicious kajjaya is ready to eat.
