RECIPES
Let’s make Sunpure Special Kajjaya
Ingredients:
- Raw rice – 1 cup
- Sunpure Jaggery Powder– 3/4 cup
- Cardamom powder – 1/2 tsp
- Sesame seeds – 1 tbsp (optional, but traditional)
- Sunpure Sunflower Oil – for deep frying
- Water – 1/4 cup
Instructions:
- Soak & Prepare Rice Flour:
- Soak 1 cup raw rice in water for about 4–5 hours.
- Drain and spread it on a clean cloth for 10 minutes (don’t let it dry fully).
- Grind it into a fine powder using a mixer. Sieve it to get fine flour.
- Make Jaggery Syrup:
- In a pan, add 3/4 cup Sunpure jaggery powder and 1/4 cup water. Heat till it melts.
- Return to heat and boil till it reaches a soft ball consistency (drop a little in water — it should form a soft ball you can roll with fingers).
- Mix Dough:
- Add the rice flour slowly into the jaggery syrup, stirring continuously to avoid lumps.
- Add cardamom powder and sesame seeds.
- Mix into a soft dough. Grease hands and knead lightly once it cools slightly.
- Rest the Dough:
- Cover and let it rest for 3–4 hours.
- Shape the Kajjaya:
- Grease a banana leaf or plastic sheet with oil.
- Take small balls of dough and flatten them into discs (like thick puris).
- Fry in Sunpure Sunflower Oil:
- Heat Sunpure Sunflower Oil in a deep pan on medium heat.
- Fry the discs one at a time. They puff up beautifully!
- Fry till deep golden brown and crisp on the edges.
- Drain & Cool:
- Remove and place on paper towels.
- Let them cool – they turn chewier and more delicious as they rest.
Sunpure Tips
- Always fry on medium heat to avoid burning.
- Dough should be slightly sticky but pliable.
- Kajjaya stays fresh for a week in an airtight container.