Sajjappa recipe I Deep fried delight

Recipe Categories: Festive recipe,Sweets/desserts
sjp14
Preparation Time : 3 to 4 hours Cooking Time : 30 min Serves : 4

Sajjappa is an authentic, traditional sweet dish  prepared for festivals in Karnataka, especially around Mysore, Bangalore region. It is a delicious sweet dish. A stuffing is prepared with coconut, semolina (rava) jaggery and cardamom, stuffed in a dough prepared with fine semolina and all purpose flour and deep fried in oil, which makes a tasty sweet, which can be preserved for many days. Sajjappa is a unique sweet dish prepared on Ganesha chathurthi , Deepavali , Janmastami festivals and also on traditional family ceremony’s.  

Ingredients:

To prepare dough –

Fine semolina/chiroti rava – 1 cup

Maida – 1 cup

Turmeric – 1/4 tsp (optinal)

Oil – 2 tbs

For Stuffing –

Coconut – 1 cup grated

Semolina (rava) – 1 cup

Jaggery – 1 cup powdered (adjust to your taste)

Poppy seeds – 2 tsp (dry roasted)

Cardamom powder – 1/4 tsp

Other ingredients –

Oil for deep frying

 

 

 

Method:

To prepare stuffing –

Add grated coconut and semolina in a clean bowl, toss it well and set aside for 2 to 3 hours.

sjp1

So that after 3 hr the mixture becomes soft,

Mean while prepare the dough, To prepare the dough – add maida, chroti rava, turmeric (optional), knead it by adding little by little water, little soft than chapati dough,

sjp3

Add oil to knead, knead it for 5 to 6 min until soft and keep ready.

sjp4

Add 2 tbs of water in a pan, add powdered jaggery in it, bring it to boil, when it begins to boil, bring it to single string consistency or boil until the mixture becomes thick in consistency. keep stirring,

sjp5

Add coconut mixture into it, add roasted poppy seeds and cardamom powder, toss it well, cook until the mixture thickens in a medium flame, keep stirring

sjp6

Remove from the flame and set aside the mixture to cool at room temperature.

sjp7

When the mixture becomes cool, make a lemon size equal balls, keep ready, Heat oil in a pan to deep fry.

sjp8

Take a butter papaer sheet/ plastic/ banana leaf grease it with oil, take a lemon size of dough, grease your finger with oil, spread the dough lightly,keep a stuffing ball in the center of it,

sjp9

Cover it as we stuff parata’s

sjp10

Spread it to a round shape, thick roti’s, pierce it with a fork.

sjp11

When the oil is ready  to deep frying, remove the stuffed sajjappa carefully, drop it in the hot oil, deep fry until it turns to golden brown and crisp for both sides.

sjp12

When it is done, remove it with a slotted spoon, drain excess oil in it, put it on a kitchen towel to absorb excess oil in it. Continue the same for rest.

sjp13

Allow it to cool at room temperature, once it is done transfer it to an air tight container and enjoy traditional Sajjappa for 10 to 15 days.

 

 

 

Tags: , , , ,
You can leave a response, or trackback from your own site.

3 Responses to “Sajjappa recipe I Deep fried delight”

  1. Alboni says:

    Traditionally good looking and yummy !!!

  2. Usha Upchar says:

    Thank you

Leave a Reply

Website Designed and Developed By Idaksh Technologies