Kajjaya is a traditional deep fried south indian sweet recipe made with grounded rice and jaggery. it is a popular dessert recipe made generally during festival celebrations like diwali and navaratri or for any auspicious occasion. 



  • 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


  • 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.

Cedits: https://hebbarskitchen.com/