Athrasa or kajjaya recipe explained with step by step pictures and a video. This kajjaya or athrasa is Karnataka style athirasa or adirasam. Athrasa or kajjaya is very popular and tasty sweet dish prepared during deepavali (diwali) festival and also on other special occasions. Rice and jaggery are the 2 main ingredients in athrasa. Whereas sesame seeds and poppy seeds are optional ingredients and are generally used in kajjaya.
Like any other recipe, even athrasa or kajjaya recipe also varies from region to region. The differences are in the rice-jaggery proportion, the resting time and mixing the rice flour on the flame or off the flame etc. As I have tasted, kajjaya is crispy from outside and the inner portion is little soft and juicy. Whereas athrasa will be less crispy and more soft as compared to kajjaya. I am posting this recipe in hurry as only 1 day left for deepavali or diwali festival. You can find a collection of recipes for deepavali festival on our website.
If you are looking for more deepavali (diwali) recipes then do check our saat or badusha, kayi holige, rave unde or rava laddu, badam puri recipe, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda, badam burfi, jamun and coconut burfi recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 8hours - 1 day
Cooking time: 15 min
Serves: 12 no
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