June 24, 2016


Sajjappa is a traditional Indian dessert.  My mom was an expert in making this dessert.  Unfortunately I did not get her recipe but I had seen her making it.  I am using my friend Uma's recipe.  She is an expert in making all kinds of savories and desserts.

For the outer layer dough:
All purpose flour - 1 & 1/2 half cups
Melted hot ghee/oil - 2 tbsp
Turmeric - 1/2 tsp
Salt - a pinch
Water - to make the dough

For the filling:
Semolina coarse variety - 1 cup
Fresh grated coconut - 3/4 cup
Dry coconut powder - 3/4 cup
Jaggery - 1 cup powdered or little more depending on the sweetness of
Cardamom powdered - a pinch

Oil - to fry Sajjappa

Method for Dough:
1.Mix all purpose flour, turmeric, salt and hot melted ghee/oil to make a crumbly texture and the ghee/oil is spread on the entire mixture.   Add water gradually.
2.  Knead well for about five minutes till it is a soft and pliable dough.
3.  Put a few tsps of oil on the dough and set it to rest for a couple of hours in a covered container.

Method for Filling:
1.  Roast the semolina for a few minutes so the raw odor is not there.
2.  Melt the jaggery in a wide vessel with a few tsp of water and when it melts strain the jaggery it to clean the dirt and boil a little and turn of the heat.
3.  Turn off the heat add the roasted semolina, fresh grated coconut, dry coconut, cardamom powder.
4.  Make lemon size balls with greased hands.  If it is sticky cook for a minute more.
5.  Cool completely.

Method for Sajjappa:
1.  Heat the oil in a kadai on medium heat.
2.  Make lemon size balls from with the dough and flatten it on a plastic paper and keep the filling and make sure to seal the edges completely.
3.  Now flatten the dough with the filling inside to make sure the filling does not come out.
4.  It should be thicker 3 inch discs
5. When the oil is heated gently slide the sajjappas in oil and fry both sides till golden brown on both sides.
6.  Serve warm sajjappas.