Kajjaya/ Sweet Grain Fritters
Deepavali in Karnataka is symbolic of Kajjaya. The festival is a period when loads and lots of Kajjaya along with other savory snacks like Nippattu, Chakli are created in your own home, packed and delivered to neighbors, buddies and relations! Indeed, that meant days or weeks of hard labor in the kitchen area, but we've got to consume a lot too. Oddly enough Kajjaya is one thing my grandmother never mastered! Poor factor. But my Mother-in-law is definitely an acknowledged expert.
Also Kajjaya is ready during every wedding. The superstition is when Kajjaya doesn't emerge well, the marriage will run directly into rough weather! I recall my mother worried within my wedding since the Kajjaya she and my sister were preparing didn't come out well. Actually the dough just disintegrated within the hot ghee!
I ought to express it is slightly difficult dish to organize, also it depends upon the components, particularly Jaggery. So obtaining the best component is paramount. This really is my admission to the JFI Festive Jihva and Tasty Festival Feast
Grain 1/2 cup Sona masuri works fine, the unpolished grain like Hamsa is most effective. I'm not certain about Basmati
water a couple of tablespoons of
Ghee to deep fry
Cardamom 1-2 Method:
- Soak grain in water for half an hour and drain overnight inside a colander.
- Powder the well drained grain right into a slightly coarse powder. Place it aside.
- Combine jaggery, cardamom along with a couple of table spoons water inside a thick bottomed pan on low flame. Stir up until the jaggery bubbles. Now test for that soft ball stage.
- Take cold water inside a wide mouthed bowl. Drop a spoonful of molten jaggery in to the water and then try to form a ball from the molten jaggery together with your fingers. When the jaggery just disintegrates then it's still not ready. If your ball could be created, then your jaggery is prepared.
- Now gradually add some grain powder, stirring intensely on low flame. Prepare the mix for 5 minutes till well combined and also the mixture leaves along side it. Switch off the flame and hang aside to awesome
- Once awesome enough to deal with, pinch small balls from the dough and roll it into about 3" models 1/4 " thick.
- Heat Ghee inside a thick bottom stable pot. Test the high temperature from the ghee by tossing in a tiny bit of dough in to the Ghee. When the dough sizzles and floats then your ghee is prepared otherwise, the ghee needs more time around the stove!!
- When the ghee is prepared, slide the folded out dough. Prepare up until the oil stops to froth or even the kajjaya is honey - golden in colour. Turn the kajjaya only once and prepare till it's uniformly honey golden in colour.
- Remove, drain excess ghee on the paper towel and serve it hot with blueberry and nippattu.
