Sajjappalu / Sojja burelu

Ingredients :
Maida / All purpose flour - 1 glass
Oil for deep frying
Salt  - 1 Teaspoon
Sugar -  11/2 Cup
Cardamom powder one pinch
Cashew nuts - 1 Tablespoon
Ghee - 1 Tablespoon
Sooji /Upma ravva - 1 Cup

Method of preparation :
1. Take a big bowl , add maida,  one tablespoon sooji, salt, ghee or oil,mix it well and add little oil to  the dough, then cover it with a cloth or any plastic cover for one hour.
2. Place a pan on the stove, add ghee to the pan, then cashew. Fry it till it gets golden colour.
3. Take out the cashewnuts then add sooji ,roast it ,till it changes into golden colour and gives a good aroma.
4. Take the sooji to a plate , add 3 glasses of water to one glass of sooji, boil it for a few mins, then  sooji and stir it continuously till it thickens without any lumps in the sooji.
5. Add sugar, cardamom, fried cashew nuts, and mix all the ingredients well.
6. Keep it aside.
7. Now take the dough, make it into lemon sized balls, and roll it with rolling pin , roll the sides into thin and in the center into thick ones.
8. Stuff the kesari into the rolled one, and again roll it gently.
9,  Now add oil in a pan,  let the oil heat up  for few mins, then add in the stuffed puri into the oil.
10. Fry it until both the sides are evenly golden brown .


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