Kajjaya with Pappu Recipe/ Easy DIY Deepavali sweet

Kajjaya with Pappu Recipe/ Adhirasam/ Appacchi/ Attiraasa: Easy DIY Deepavali sweet/ Diwali sweet

Ingredients:

Red rice – 800gm, rinsed and pre-soaked for 6 – 8 hours
Organic jaggery – 500gm
Powdered sugar – 100 gm
Green Cardamom – 4, crushed to fine powder
Sesame seeds – 25 gm, stir fried until they puff up
Poppy seeds – 25 gm, stir fried until it turns slightly brown
Fresh grated coconut – 1/2 cup, stir fried until it turns slightly brown
Ground nut oil for deep frying

Note: Drain the water from the soaked red rice. Spread on a cloth and leave for 15-20 min. Do not dry completely, leave some moisture .

Instructions:

Put red rice in a blender and make a fine powder. Do not add any water for blending as the remaining moisture in the rice is sufficient to blend them well. Use a seive to separate the hard particles and fine powder. You may blend the hard particles again along with the remaining rice. Continue this process until all the rice is blended into fine powder. Add the grated coconut, poppy seeds, sesame seeds into the rice flour. In a thick bottomed vessel, add organic jaggery, cardamom powder, powdered sugar along with sprinkle of water and let this mixture be heated. Keep stirring and remove any dirt particles in the jaggery. This mixture melts and turns to soft texture and starts to form bubbles. When this sweet mixture is thickening, use a small bowl filled with water and let 2 to 3 drops of jaggery sugar mix fall into the water. Now, try to make a small ball out of this. When they start to bind together, switch off the flame and add the rice flour along with other ingredients into the sweet mixture. Keep stirring continuously in order to avoid any lumps. Generally, we prefer the wet rice flour for preparing this dish and so am following my mom’s foot steps instead of using the store bought rice flour :). Once the rice and sweet mixture binds well into a soft and medium thick paste, take out small portion of it into a plate. Meanwhile, cut out some thin plastic sheets and grease them well. You may also use banana leaves instead of plastic sheets. Take a small portion and make a lime size ball and pat it on the greased sheet into medium thick round rotis. Make many such round rotis and keep them ready for frying. Heat oil in a deep frying pan. When the oil is hot enough, drop each one of them one after the other. In a minute, they start to puff up. Flip them on the other side and fry evenly on both sides. When they turn slightly brown on both sides, dish them out using a spatula. Squeeze out the excess oil and drop them in a container. Continue the same process until none are left. Let them cool for 20 to 30 minutes. Crispy, crunchy & delicious Kajjaya is ready to munch and serve :).

Pappu recipe for kajjaya - Forgotten recipe

Lablab beans/ dried split white hyacinth beans - 1/2 cup, washed
Groundnut oil - 1/2 tbsp
Turmeric powder - 1/4 tsp
Ghee/ clarified butter - 1 tsp
Salt as per taste

Add washed dried split white hyacinth beans in a pressure cooker and add sufficient water along with 1/2 tablespoon of oil. Cook for 3 to 4 whistles until soft. Once it cools down, add turmeric powder, salt into it and mash it well. Dish it out into a container, add ghee and serve along with Kajjaya. Enjoy old style delicacies and don't forget to leave your comments :).