Ingredients: 

• 2 cups of rice flour 

• 1/2 cup water

• 1 1/4 cups jaggery + 1/4 cup water 

• 1 tbsp poppy seeds/khuskhus 

• 1 tbsp sesame seeds/til 

• 1/2 tsp cardamom powder 

• Oil for deep frying  

Method: 

1. In a large bowl, add rice flour, water little by little, and mix the rice flour.  

2. Once everything is mixed, It should hold the shape between your hands.  

3. Sift the flour, cover and keep that aside. 

4. In a heavy-bottomed pan, add jaggery and water and let it dissolve. 

5. Strain the jaggery to remove impurities and boil them again. 

6. After 3 - 4 minutes, in a small bowl of water, add a small drop of jaggery syrup, and when rolled, it turns to a small ball. 

7. Add the poppy seeds, sesame seeds, cardamom powder to the jaggery syrup mix them. 

8. Now, add rice flour little by little and combine well. 

9. Transfer dough and let it cool down completely. (At least for 4 hours).  

10. After 4 hours, grease the palm and knead the dough.  

11. Pinch out a lemon-sized ball and flatten it on greased parchment paper or wax paper in a circular shape. 

12. Make a hole in the centre, repeat and keep them ready. 

13. Deep fry in medium hot oil on both sides until golden and crisp. 

14. Drain the cooked kajjaya/Adhirasam from oil and press with a ladle gently to remove excess oil.

15. Let Kajjaya/Adhirasam cool down and then store them in an airtight container.