Ingredients

• Filling:
• 1- Coconut (Grated)
• 1/2 kg - Roasted Rava (medium coarse)
• 3/4 kg - Jaggery (boil with one cup of water and then strain it)
• Dough:
• 4 cups - Maida
• 1 cup - Chiroti Rava
• 100 gm - Butter
• A pinch of Salt
• 50 gm - Powdered sugar

How to Make 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.
• Mix the ingredients for dough with lukewarm water. Knead into a nice, soft dough.
• Pour some oil on to the dough, so as to cover it in oil.
• On a plastic sheet, put a few drops of oil with your fingers (keep repeatedly dipping your fingers in oil).
• Flatten the dough like puris.
• Fill each puri with the filling and seal the ends of the puris (like when making stuffed parathas, etc.).
• Once they are sealed well, roll them into the puri shape again.
• Deep fry in oil/ghee on a low flame.
• Fry each till the colour turns golden brown.
• The sajjiappas are ready and very tasty.