Sajappa - heavenly stuffed sweet puris
The first time I encountered 'sajappa' was at the husband's place - it is a deep fried sweet made in Mysore and Bangalore side for festivals. On principle, it could be broadly similar to the 'gujhiya' or 'ghugra' or 'karanji' or 'karjikayi' - yes I am talking about those half-moon shaped stuffed dumplings whose outer cover is made of dough. Sajappa, though, is a bit different. It is like a puri and the stuffing has no khoya or dry fruits at all.
Here's how it looks like and no, it is not that difficult to make.
Ingredients for the stuffing:
Coconut grated fresh- 1 cup
Coconut dry- 1/2 cup
Cardamom powder - 1/2 teaspoon
Fine sooji/rawa - 1/4 cup
Poppy seeds - 2 tablespoons
Jaggery - 1.5 cups
Ghee- 1 tablespoon
Making the stuffing:
Ingredients for the pastry/outer cover:
Making the dough:
Make a soft dough with this and then cover it with a wet cloth so it does not dry.
Final Assembly:
First published at Indian Mom's Connect here
Here's how it looks like and no, it is not that difficult to make.
Ingredients for the stuffing:
Coconut grated fresh- 1 cup
Sajappa: deep fried sweet puris |
Cardamom powder - 1/2 teaspoon
Fine sooji/rawa - 1/4 cup
Poppy seeds - 2 tablespoons
Jaggery - 1.5 cups
Ghee- 1 tablespoon
Making the stuffing:
- Heat ghee in a pan and then add the rava and the coconut first, followed by the jaggery.
- Once jaggery melts, add the rest of the ingredients till they all come together to form a loose-sort of mixture, not wet but again not too hard as then it will be difficult to roll out the stuffed puri ball.
Ingredients for the pastry/outer cover:
- Maida or refined flour: 1cup
- Fine sooji/rawa - 1 cup
- Pinch of salt
- Oil- 2 spoons + Oil for deep frying
- Water - as needed
Making the dough:
Make a soft dough with this and then cover it with a wet cloth so it does not dry.
Final Assembly:
- Make a lemon-sized ball with the dough and roll it into a small round puri.
- Stuff this with a couple of spoon-fuls of the stuffing and bring the open ends together and seal them by pressing them together.
- Make sure the stuffing does not come out.
- You can then roll it into a small puri or pat it back into a puri shape, whatever is comfortable for you.
- Slow fry these stuffed sweet puris in medium hot oil on both sides.
- There, you have the sajappa ready.
- These can stay for a week outside but if you have not finished them by then, keep in the refrigerator. You can warm these and eat.
First published at Indian Mom's Connect here
ummm...they look so yummy..sounds fairly simple too. Will try it out :-)
ReplyDeleteThey are simple to make, Uma! Do try them sometime!
DeleteLooks yummy and easy to make, I am certainly going to try..
ReplyDeleteYes Renuji, much easier compared to gujhiya, do try this sometime.
DeleteOh god, those look divine.
ReplyDeleteIf only someone will make them for me....
lol! yes, that makes the eating more fun!
DeleteReally sounds heavenly!!
ReplyDeleteThanks, super easy to make too!
Delete