DelightFulDishes: Sajjappa - A Traditional Karnataka Sweet

Sajjappa is a special sweet prepared during festivals like Deepawali, Ugadi, etc. It is made up of stuffed coconut and jaggery. It is considered as one of the traditional sweet in south India. It tastes similar like obbattu/holige since the main ingredient used for both the sweets is coconut. Gradually preparation of these types of sweets has come down as you hardly find the recipe for these sweets. So here I am sharing delicious sajjappa recipe with you all today. Try it at your home during your weekend and enjoy our traditional sweets.

Cuisine: South Indian | Cooking: 45 minutes

Preparation: 1 ½ Hour | serves: 30 pieces

Ingredients:

For stuffing:

Dry coconut - 3 full coconut

Roasted gram - ½ cup (1/2 pavu)

Cardamom - 3

Jaggery - 2 big sizes

To outer layer:

All-purpose flour (Maida) – 4 cups

Oil – 1 tbsp

Water – 1 cup

Method:

In a big jar, add dry coconut and make a powder (don't grind completely into powder), keep it aside.
In the same jar, add roasted gram, cardamom and smashed jaggery, grind all into a fine powder and add with ground dry coconut powder.
Mix above ground ingredients well by adding water and let it boil in a medium flame until jaggery dissolves in ground powders and it becomes a thick paste to make a dough.
Once it becomes a thick paste, switch off the flame and let it cool completely.
Meanwhile, take a bowl and add all-purpose flour (Maida), oil. Mix well by adding little water and make a dough and keep aside, cover with a cotton cloth on top for 10-15 minutes.
After 15 minutes take the dough and make lemon size balls.
Take that lemon size ball from the dough and flatten it into poori size. Now fill it with prepared stuffed and cover it well till the stuff is not visible. Again flatten the ball into poori size using your fingers.
Now take a deep frying pan to add oil, once heated start frying in a medium flame.
Once fried place it on the tissue so that excess of oil will be observed by tissue.