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(Semolina) - 250 g
- 250 g
- 300 g
- 75 g
How to Make Sojjappalu
Take maida in a vessel and mix 50 g ghee in it. Mix well with hand till it resembles bread crumbs.
Now add a little water and knead into a soft dough.
Cover this dough with a wet cloth and keep aside.
In a kadai, put suji and roast for 15 mins till it loses its rawness. Keep aside.
In a kadai put 1 tbsp ghee and 500 ml water . When the water boils, add the roasted suji slowly, stirring simultaneously.
Lower the flame and keep a lid on for 5 mins. Keep stirring in between till the suji is done.
Now add the sugar in this and keep stirring for at least 15 mins.
Add cardamom powder and cashewnut pieces.
Make lemon-sized balls from the above suji halwa.
Now take lemon-sized balls from the dough prepared earlier and stuff the suji halwa balls in it.
Now with the help of little oil, press these stuffed balls into thick circles.
Now deep fry these suji-halwa stuffed maida puris in hot oil.
Fry till they are wheatish in colour.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.