The festival season is here. Shravana masa for year 2016 starts in 2 days. Tomorrow is the big festival/habba ‘Bheemana Amavasya‘. Celebrate festivals with fervour yet with simplicity. It will make the festivals more enjoyable. Here’s a quick sweet recipe. Sajjige is made in different ways, I learnt this recipe from my MIL. Simple and super quick to make.
Sajjige | Sajjge | Bellada Sajjige | How to make sajjige hoorna
Prep time
Cook time
Total time
Super quick and easy, sajjige or jaggery rava sheera
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Serves: 8 medium sized ladoos of sajjige
Ingredients
- ½ Cup roasted/unroasted upma rava/coarse semolina
- ½ Cup grated or chopped jaggery/palm sugar/gur
- ¼ Cup desiccated coconut
- 5-6 powdered elaichi/cardamom
- 1 Tbsp desi ghee
- 1 Cup water
Method
- Gather all ingredients together
- In a vessel, heat water and jaggery till it melts. It should just melt and not become a syrup. Turn off heat
- Heat ghee, add upma rava and roast till light golden and aroma is released
- Add desiccated coconut and mix well
- Add cardamom powder and mix well
- Add jaggery melted in water. Keep on low flame as it starts to bubble up rapidly
- Cook till rava is done and lightly blooms, make unde/ladoos when it cools or serve like halwa
Notes
Add a pinch of pachcha karpoora/edible camphor when adding elaichi powder for a distinct aroma
Add golden roasted cashews and raisins if you like
Add little more ghee if it does not bloom
Here I have used durum wheat lightly dry roasted upma rava. Use regular wheat upma rava or durum wheat rava. Both give the same taste and colour
Make this with coarse semolina. It gives a very nice texture
Add golden roasted cashews and raisins if you like
Add little more ghee if it does not bloom
Here I have used durum wheat lightly dry roasted upma rava. Use regular wheat upma rava or durum wheat rava. Both give the same taste and colour
Make this with coarse semolina. It gives a very nice texture
Stepwise:
Gather all ingredients together
In a vessel, heat water and jaggery till it melts. It should just melt and not become a syrup. Turn off heat
Heat ghee, add upma rava and roast till light golden and aroma is released
Add desiccated coconut and mix well
Add cardamom powder and mix well
Add jaggery melted in water. Keep on low flame as it starts to bubble up rapidly
Cook till rava is done and lightly blooms, make unde/ladoos when it cools or serve like halwa
