Sajjige | Sajjge | Bellada Sajjige | How to make sajjige hoorna
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 8 medium sized ladoos of sajjige
- 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
- 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
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
Recipe by Food Of Interest at https://foodofinterest.com/sajjige/
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