This sweet dish is from the kitchens of South Karnataka. Sajjappa is prepared during festivals.
Time Required: 1 Hour
Ingredients:
Oil for deep frying
For the outer layer:
1 Cup Fine Semolina / Chiroti Rava
½ Cup Maida
1tbsp Ghee / Clarified Butter
Salt to taste
For the filling:
2 Cups Grated fresh Coconut
2 Cups Jaggery, Powdered
¼ Cup Rawa
1tsp Gasgase / Poppy Seeds
½ tsp Yelakki / Elaichi / Cardamom Powder
2 tbsp Ghee
Method:
For the outer layer:
Mix Rawa, Maida, Salt, Ghee and little water to a soft dough. Smear Oil over the dough and keep it aside for an hour.
For the filling:
Heat Ghee and add Rawa and roast it. Add the Coconut and stir for a minute. Add Jaggery and let it dissolve and mix with the Coconut. Roast Gasgase and add this to the Coconut Mixture. Add Yelakki powder and mix well. Keep stirring and cook until the mixture becomes thick. Remove from heat and let it cool. Divide into lemon sized balls.
For the Sajjappa:
Divide the Rawa-Maida dough into lemon size balls. Flatten each one into a concentric circle. Keep one ball of filling / hoorana in the middle and close it with the dough.
Flatten each one of them and deep fry till golden brown.
Remove on a paper towel.
