Dessert
Authentic Sajjappa Recipe (Stuffed Sweetened Coconut Pastry)
If you enjoy Authentic Sajjappa Recipe (Stuffed Sweetened Coconut Pastry) cuisine, this Dessert recipe is worth trying at home....
⏱️
60 Min Prep
🔥
20 Min Cook
🍽️
15 Servings
🥗
Vegetarian
Ingredients
- 1/2 cup All Purpose Flour (Maida)
- 1 cup Chiroti Rava
- 1 tablespoon Ghee
- 1/2 teaspoon Salt
- 1 cup Fresh coconut - grated
- 1 cup Dessicated Coconut
- 1-1/2 cups Jaggery - (adjust)
- 2 tablespoons Poppy seeds - or khus khus
- 3 tablespoons Chiroti Rava
- 1 teaspoon Cardamom Powder (Elaichi)
- Sunflower Oil - to deep fry
Instructions
1
Make the DoughTo prepare Sajjappa method (Fried Sweetened Coconut Pastry), prepare the pastry mix.
2
In a wide dish take maida, fine rava, ghee and seasoning.swirl around nicely with the tips of your fingers.It will become like breadcrumb.Next introduce enough aqua to make a soft pastry mix like chapathi pastry mix.
3
The pastry mix has to be little loose than poori pastry mix but not too soft.put a lid on it with a wet cloth and keep it aside for 1-2 hours.Make the StuffingIn a shallow shallow fry wok, dehydrated bake poppy seeds for 1-2 mins till they are fragrant.
4
dehydrated bake chiroti rava for 1-2 mins.Take a kadai.
5
introduce jaggery.
6
When it melts a little, introduce grated coconut and desiccated coconut ground mix.
7
swirl around well .bubble gently till it becomes little dehydrated and all the moisture evaporates.
8
introduce cardamom ground mix, roasted rava and khus khus.
9
swirl around everything well.
10
Allow the prepared stuffing to cool.To shallow fry sajjappaKnead the pastry mix well again to make the it soft and pliable.
11
Divide the balls to small lemon sized balls.Take a deep kadai and bring to temperature enough shortening to deep shallow fry.Take a lemon size ball and flatten it into a disc using hand or rolling pin.
12
Keep little coconut stuffing (hoorna ) in the middle .Close all sides with the extra pastry mix (as we do for paratha) .Roll gently into a small poori.
13
Make sure the stuffing does not ooze out.Deep shallow fry in shortening, on a medium bring to temperature, till the outer covering is golden brown and crisp.
14
Remove onto a paper napkin to remove excess shortening.
15
Continue the process with the remaining pastry mix.crisp Sajjappa method is ready to enjoy.
16
Store them in an airtight container after it cools and you can store them for 10-15 days.
Recipe Information
Cuisine
Karnataka
Karnataka
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
80 mins
80 mins
Recipe Time chart
Preparation Time
60 minsCooking Time
20 minsTotal Time
80 minsMaster Chef
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