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Preparation Time : 30
Cook Time : 30
Total Time : 60
cups Rice 2 nos
grounded jaggery 1 nos
refined oil 1/2 litre
poppy seeds 2 tbsp
Wash The Rice Thoroughly And Keep Soaked In Water In The Morning.
At Night, Remove The Water And Again Add Fresh Water.
Repeat The Removing And Adding Fresh Water For Next Two Nights.
So Totally The Rice Should Be Soaked In Fresh Water For Three Consecutive Days. On The Fourth Day Drain The Water And Spread The Rice On A Cloth In Shade And Let It Dry.
Once The Rice Is Dried Grind It Into Fine Powder And Sieve To Get Very Nice Powder. Spread The Grounded Rice Flour Again In Shade To Remove Any Dampness.
Then Mix Thoroughly The Finely Grounded Jaggery To The Rice Flour And Keep In An Airtight Container For Three Days. After Three Days The Mix Would Turn Into A Nicely Blended Dough. Knead The Dough Thoroughly.
Heat The Refined Oil In A Thick Bottomed Kadai. Make Small Round Balls From The Dough. Apply Oil To Your Hands And Flatten The Balls And Keep Aside.
Now On A Thick Plastic Cover Apply A Little Oil And Press The Flattened Ball Into Round Kajjaya.
Fry This In The Kadai On Medium Heat Taking Care To Fry It On Both Sides For Half A Minute Each.
Press The Fried Kajjaya With A Ladle To Take Out The Excess Oil. Put A Few Poppy Seeds In Both Sides.
The Kajjaya Tastes Yummy And Delicious When Hot But Tastes Equally Good Even When It's Cold.
Not Just That They Can Be Preserved Even Upto 10 Days Without Refrigeration, Provided They Are Left Till Then! We Get Ready Kajjaya In The Market At Many Shops.
But Nothing Beats The Taste Of A Home Made Sweet. But Suppose You Are Lazy Bones And Don't Want To Go Through All These Procedures, But Still Want To Eat Home Made Kajjaya Then You Will Get The Ready Made Soft And Tasty Dough At Sri Rama Traders In Gandhi Bazaar Throughout The Year, All The 365 Days.
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