Sajappa

Instructions

Prepare the Pooran (filling):

In a thick-bottomed kadai, add jaggery and ½ cup water. Let it boil for a few minutes until the jaggery melts and starts to thicken.

Add the grated coconut and stir continuously until the mixture thickens and starts to leave the sides of the pan. You can check if it's done by touching the mixture with a moist finger—if it doesn't stick, it's ready.

Add cardamom powder, mix well, and set aside to cool.

Prepare the dough:

In a bowl, mix maida, rava, ghee, and a pinch of salt. Slowly add water and knead into a stiff dough.

Cover the dough and let it rest for at least 30 minutes.

Stuffing and shaping:

After resting, divide the dough into equal-sized balls.

Grease your hands with a little oil, flatten each ball, and shape it into a small cup.

Place a portion of the prepared pooran inside and seal the edges to form a stuffed ball.

On a plastic sheet or banana leaf, gently pat the stuffed ball into a thin flat disc, similar to a puri.

Frying:

Heat oil in a kadai over medium heat.

Fry the stuffed discs (Sajappas) one by one until they turn golden brown.

Remove from oil and drain on a colander or paper towels.

Serve:

Once slightly cooled, transfer to a serving dish. Sajappas can be stored in an airtight container and stay fresh for a few days.

These sweet and crispy Sajappas are perfect for festive occasions or as a tea-time snack!