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Nutrition Value of Kajjaya

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A detailed nutritional value profile of the Kajjaya from the government food safety standards approved laboratory report. Explore the nutritional data of Kajjaya on our portal.

Nutrition Value of Kajjaya

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Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.

Servings: 12  

Amount  per serving  

%Daily Values  

  Energy           312 cal   ___
Protein       2 g    4% 
Carbohydrates  45 g16%
Fiber     0.8 g  3%
Fat 8.9 g 45%
Cholesterol  10 mg      3%   
Vitamin D0.4 mcg  0%
Calcium  7 mg   1%
Iron0.2 mg 1%
Potassium   813 mg    17%
 Sodium  9 mg0%

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Nutritional Value

  • Energy - 312 cal
  • Protein - 2 g - 4%
  • Carbohydrates - 45 g - 16%
  • Fiber - 0.8 g - 3%
  • Fat - 8.9 g - 45%
  • Cholesterol - 10 mg - 3%
  • Vitamin D - 0.4 mcg - 0%
  • Calcium - 7 mg - 1%
  • Iron - 0.2 mg - 1%
  • Potassium - 813 mg - 17%
  • Sodium - 9 mg - 0%
  • Jaggery is rich with iron which gives energy and prevents fatigue and anemia.
  • It also contains nutrients which controls blood pressure and helps to increase haemoglobin.
  • As it is rich in minerals, it boosts immunity, improves the digestive system and prevents constipation.


  • India produces around 70% of the world's jaggery and Karnataka is one of the leading producers in India.
  • This can be traced back to the 16th century as there were inscriptions available about this and how it was prepared for special festivals in the Vijayanagara empire during Krishnadevaraya's time. 
  • As a tradition, these sweets are also prepared to be shared as gifts on many occasions.
  • Kajjaya is also famous in Andhra Pradesh and Tamil Nadu. Its other names include Ariselu and Adhirasams.


Suggested consumable by age groups

  • A significant quantity of 1 - 2 can be enjoyed by all age groups.

Good times to eat:

  • This can be a dessert or evening snack.

Eat along with:

  • It goes well along any Indian savouries/snacks.

When not to eat or eat more often:

  • Contains more carbohydrates hence diabetes patients are advised to avoid.

Story/History of recipe

Kajjaya is an ancient Indian sweet as it has been popular since the 16th century. In present India, the origin of this sweet is shared among six states such as Karnataka,Andhra Pradesh,Tamil Nadu,Telangana, Maharashtra and Odisha. All these states continue the tradition till date and prepare this delicious sweet for festivals like Dussehra and Diwali. This sweet also holds many ritual values and is one of the important offerings made in South Indian temples.

Recipe Ingredients, Preparation Steps and Occasions Served

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Event/Festivals Served/Most Popular During

Recipe Contributor


The following are the ingredients to prepare around 8 - 10 Kajjaya,

  • Raw rice - 1 cup for rice flour. 
  • Jaggery - 3/4 cup (crushed)
  • Water - 1/4 cup to melt jaggery
  • Cardamom powder - a pinch 
  • Oil as required for deep fry
  • Ghee - 2 tablespoons (if preferred)

Preparation Steps

Rice flour:

  1. Soak one cup of raw rice in water for about one to one and half hours and let it dry for a few minutes.
  2. Do not let it dry out completely and it shouldn't be too wet either. While the moisture is still present, grind it into fine  powder. 
  3. Sieve this flour and keep it aside.

For preparing the dough for Ariselu:

  1. Take a pan, add jaggery and water. Melt it at low to medium flame. 
  2. Once the jaggery has melted into syrup transfer it to another fresh pan using a filter. 
  3. Now let the jaggery thicken. 
  4. To check the right consistency, take a small plate with water, drop a few drops of jaggery and try rolling it into a ball.
  5. If it is thick enough to roll then the consistency is perfect. Turn off the flame.
  6. Add the prepared rice flour to this gently, little by little and keep stirring. 
  7. Add cardamom powder.
  8. Mix them well until the jaggery has absorbed the rice flour and it has become a loose dough.
  9. Once done you can let cool down to room temperature and transfer it to an airtight container. 
  10. It is preferable to fry this dough into Ariselu on the next day to get a soft and perfect texture. 
  11. You can store this dough at room temperature for 2-3 days too. 

For preparing Ariselu:

When the loose dough has rested for 24+ hours it might have turned slightly stiff.

  1. Take a heavy bottomed pan and pour oil as required for deep frying Kajjaya. Let the oil heat at high flame for a few minutes.
  2. Grease your hands with ghee/oil. Take a small amount of dough and roll it into a ball.
  3. Press this ball into a flat Kajjaya shape with your fingers on a small piece of greased banana leaf. Make sure that you don't press it too thin.
  4. When the oil is hot enough, drop this round shaped dough into the oil. 
  5. Reduce the flame and wait until it starts to float and puff up.
  6. Flip the Kajjaya so that it is evenly cooked.
  7. Once it has cooked well, the sizzling sound and bubbles will stop. 
  8. Take it out after softly squeezing out the excess oil using two skimmers.
  9. Place it on a tissue or strainer and in a few minutes it is ready to eat.
  10. Repeat the procedure and fry the remaining dough. Be cautious and fry them one by one. 
  11. Once it is done place them side by side and let it cool down before you store them in an airtight container. These Kajjaya can be fresh and soft for over a week.
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