Kajjaya, also known as Adhirasam in Tamil Nadu, is one of the oldest traditional sweets from South India, deeply rooted in Karnataka’s festive culture. Prepared especially during Diwali, Sankranti and Nag Panchami, Kajjaya carries the warmth of family gatherings and the fragrance of freshly fried jaggery sweets wafting through the home. It is believed that Kajjaya originated in temple kitchens centuries ago, offered as Naivedya (sacred food) to deities, later finding its way to every household celebration. Its circular shape, deep brown colour, and glossy finish symbolise wholeness and prosperity. Every bite of Kajjaya is a reminder of Karnataka’s culinary simplicity — rustic, sweet, and heart-warming. Kajjaya (10-12 pieces) Cooking Time: 30 minutes Total Time: 1 hour Ingredient

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