Kajjaya

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: 

1. Soak rice for minimum of 5 hours.
2. Sieve and remove the water.
3. Without allowing rice to dry, put in mixer, make fine powder and sieve.
4. See to that the powdered rice should not dry.
5. Put a kadai on the stove to heat, add jaggery with just 20ml of water and keep on stirring.
6. 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).
7. Immediately add the powdered rice flour mix very well.
8. Remove the kadai from the stove and mix well.
9. Let the mixture cool down.
10. Make the mixture like lemon sized balls, press and flatten them and put in kadai with hot ghee.
11. Deep fry in hot ghee in medium flame, fry into golden brown, later remove from ghee.
12. Let them cool, delicious kajjaya is ready to eat.