Ingredients

• For filling:
• Coconut - 1, grated
• Rava - 1/2 kg, roasted and medium coarse
• Jaggery - 3/4 kg (boil with one cup of water and then strain it)
• For dough:
• Maida - 4 cups
• Chiroti rava - 1 cup
• Butter - 100 g
• A pinch of salt
• Powdered Sugar - 50 g

How to Make Golden Sajjappa

• Mix all the ingredients and cook them for a while, preferably in a non-stick vessel. Cook till the mixture is not too hard or soft.
• Test by making a small ball and see if it is firm (if too hard, sprinkle some water and heat it again on the stove and if too soft just cook for a little longer). Turn off the stove.
• Mix the ingredients for dough with lukewarm water.
• Knead into a nice, soft dough.
• Pour some oil onto the dough, so as to cover it in oil.
• On a plastic sheet, put a few drops of oil, with your fingers (repeatedly dip your fingers in oil). Flatten the dough like puris.
• Fill each with the filling and seal them off with the ends of the puris (like when making stuffed parathas, etc.)
• Once sealed well, press into the puri shape again.
• Deep fry in oil or ghee on low flame.
• Fry each till the colour turns golden-brown.
• The sajjiappas are ready and very tasty.