Sajjappa

Hope everyone had a great Ugadi. So many people have seen my recipe for Bele hoLige in the last few days. I hope many people tried it out. Well, we decided to make something different this Ugadi, and made some “Sajjappa”. Sajjappa is another very traditional sweet, but not very common nowadays. I think It can be described as a cross between Coconut holige, and Fried Kadbu. You can decide for yourselves after looking at the recipe. This is my Mother’s recipe. Some people add normal, roasted rava to the coconut to make a soft sajjige, and make the sajjappa( thats how it gets its name), but my Mom always made it like below.

Ingredients-
1.Fresh grated Coconut- 2 Cups
2. Khus Khus( gasgase)- 1 Tbsp
3. Jaggery Powder- 1 1/2 cups( add more if needed)
4. Cardamom powder- 1/4 Tsp
5. A few cashews and raisins( Optional)- chopped finely
6. Chiroti Rava( fine rava)- 1 1/2 cups
7. Ghee- 1 Tbsp
8. salt- A pinch
9. Oil for frying

Method-

1) For the cover– Make a very soft dough of the chiroti rava with ghee and salt using warm water. Let it stay for a hour before using. Just before making the Sajappa, knead the dough very well once again, so that it becomes very elastic.

2)For the stuffing– Heat the coconut in a kadai. Add the jaggery, cardamom powder, dry fruits and gasgase. Stir well till all the jaggery dissolves and mixes well with the coconut. Keep stirring for a few minutes till the stuffing( we call it hoorNa) becomes like the mixture below-

3)To make the Sajjappa– Take a good lemon sized ball of the dough, flatten it into a 5 inch diameter disc. Place about a teaspoon of HoorNa( stuffing) in the middle. Close all sides with dough( like for a paratha). Make sure the stuffing does not spill out. Roll it into a small poori and deep fry in oil, on medium heat, till the outer covering is golden brown and crispy. Remove onto a paper napkin to remove excess oil.

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One thought on “Sajjappa

  1. Hello RH – waiting to come over and taste it at your place 🙂
    I am too lazy to make it myself ….but sounds so delicious

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