Chef Tabassum Parveen presents Kajjaya, the fried jaggery sweet deeply rooted in Karnataka’s festive culture

From temple kitchens centuries back to finding its way into every household celebration, this traditional delicacy has come a long way

Chef Tabassum Parveen

Updated At : 04:15 PM Nov 03, 2025 IST

Kajjaya by Chef Tabassum Parveen

Kajjaya, also known as Adhirasam in Tamil Nadu, is one of the oldest traditional sweets from South India, deeply rooted in Karnataka’s festive culture. Prepared especially during Diwali, Sankranti and Nag Panchami, Kajjaya carries the warmth of family gatherings and the fragrance of freshly fried jaggery sweets wafting through the home.

It is believed that Kajjaya originated in temple kitchens centuries ago, offered as Naivedya (sacred food) to deities, later finding its way to every household celebration. Its circular shape, deep brown colour, and glossy finish symbolise wholeness and prosperity. Every bite of Kajjaya is a reminder of Karnataka’s culinary simplicity — rustic, sweet, and heart-warming.

Kajjaya (10-12 pieces)

Cooking Time: 30 minutes

Total Time: 1 hour

Ingredients

Raw rice 1 cup

Jaggery (adjust to sweetness) ¾ cup

Water ½ cup

Cardamom powder ½ tsp

Grated coconut 1 tbsp (optional)

Black sesame seeds 1 tsp

Ghee 1 tbsp

Oil For deep frying

Method

Prepare the rice flour: Soak the rice for two to three hours, drain completely and spread on a clean cloth to remove moisture. Grind it into a fine powder and sieve. The freshly ground rice flour gives Kajjaya its soft texture.

Make jaggery syrup: In a thick-bottomed pan, melt jaggery with water over low flame until it dissolves. Strain to remove impurities and boil again until the syrup reaches a soft-ball consistency (a drop in water forms a soft ball).

Combine the batter: Lower the flame and add the rice flour gradually to the jaggery syrup, mixing continuously to avoid lumps. Add cardamom powder, ghee, sesame seeds, and grated coconut. Mix well to form a soft dough. Let it rest for at least 30 minutes.

Shape and fry: Grease your palms with ghee, take small lemon-sized balls, and flatten them gently into discs. Heat oil on medium flame and fry each Kajjaya slowly until it turns deep golden brown. Drain on paper towels.

Chef’s note

The key to perfect Kajjaya is maintaining the syrup consistency and controlling the oil temperature. Too hot, and it burns outside while staying uncooked inside; too cold, and it absorbs oil.

— Chef Tabassum Parveen is Assistant Professor, Army Institute of Hotel Management & Catering Technology and Digital Transformation Head, Indian Federation of Culinary Associations

Chef Tabassum Parveen presents Kajjaya, the fried jaggery sweet deeply rooted in Karnataka’s festive culture

From temple kitchens centuries back to finding its way into every household celebration, this traditional delicacy has come a long way

Chef Tabassum Parveen

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