Sajjappa

Sajjappa

Sajjappa,  an  authentic, traditional sweet dish from Karnataka is usually prepared during festivals. This deep fried delight can be preserved for 8- 10 days.

Ingredients.
1 cup maida
1 cup chiroti rava
1 grated fresh coconut
1 cup jaggery
1 tea spoon elachi powder
1 table spoon khus khus
1 table spoon oil
1/2 tea spoon salt
Oil for frying

Preparation:
1. Heat 1 table spoon oil till it smokes
2. Combine maida, chiroti rava, salt and pour the hot oil in the center.
3. Slowly mix the dry ingredients
4. Add little water and knead into a fine tight dough.
5. Rest the dough
7. In a pan add jaggery, 1/4 cup water.
8. When jaggery melts add the grated coconut and keep  mixing  till all the moisture evaporates.
9. Add elachi powder.
10. Divide the dough into  lemon size balls and lightly roll it.
11. Put one spoon of coconut jaggery mixture in the center and gather the edges and seal it.
12. Lightly roll into small circles.
13. Sprinkle little khus khus over this and press lightly so that the khus khus sticks well.
14. Repeat this with the rest of the dough and coconut mixture.
15. Heat oil in a pan and fry the sajjappa's till.golden brown
16. Store in a air tight container.