Simple, practical, and full of everyday flavour, kajjaya recipe | adhirasam recipe | ariselu recipe | athirasa recipe is a vegetarian south india sweet made with rice, sesame seeds / til, and poppy seeds / khuskhus in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 11 Servings
- Category: sweet
- Cuisine: south india
Ingredients
- 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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
