Name: Andhra Sajappalu / Sojappalu/Halwa stuffed pooris recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 75 min
Cook time: 10 min
Total time: 85 min
Yield: 7
Ingredients: For dough :; All purpose flour 1.5 cups ( 1 cup equals 150ml ); salt one pinch; Ghee 1 tablespoon; Water to knead 1/2 cup; For Halwa :; Semolina 1 cup; Brown sugar 1 cup; Water 3 Cups; Ghee 3 tablespoons; Chopped almonds fistful; Cardamom powder 1/2 teaspoon; Other Ingredients :; Ghee extra for greasing purposes; Oil for Deep frying

ABOUT Andhra Sajappalu / Sojappalu/Halwa stuffed pooris RECIPE

Sajappalu is a traditional Andhra sweet which is most famous among the natives . Sajappalu is offered to Lord Ganesha during Ganesh Chathurdhi. These delicious halwa stuffed pooris are prepared during every occasions and festivals . An age old recipe being passed on to generations .

Ingredients Serving: 7

For dough :
All purpose flour 1.5 cups ( 1 cup equals 150ml )
salt one pinch
Ghee 1 tablespoon
Water to knead 1/2 cup
For Halwa :
Semolina 1 cup
Brown sugar 1 cup
Water 3 Cups
Ghee 3 tablespoons
Chopped almonds fistful
Cardamom powder 1/2 teaspoon
Other Ingredients :
Ghee extra for greasing purposes
Oil for Deep frying

Instructions

Take 1.5 cups all purpose flour in a bowl ( 1 cup =150ml).
Add a pinch of salt .
Knead the flour by adding water gradually to a smooth dough .
Drizzle 2 teaspoons ghee on the dough . Cover and rest for an hour minimum . I prefer Overnight .
Heat 1 tablespoon ghee in a wide pan .
Gently roast 1 cup semolina until aroma releases . Don’t fry till brown .
While roasting the semolina in a low flame ,
make sure you boil 3 cups water in another sauce pan.Add 1 cup brown sugar to the roasted Rava.
Now add the boiling water to the roasted Rava and sugar .
Keep stirring semolina to ensure there are no lumps formed . Slow cook till semolina is done .
Add 1/2 teaspoon cardamom powder .
When semolina firms halwa consistency , add 2 tablespoons ghee gradually .
Add fistful chopped almonds .
Mix all in low heat until halwa rolls over the ladle to achieve perfect consistency. Cool halwa.
Now make small balls ought of the dough .
Flatten the ball as shown using fingers .
Take a spoon cooled halwa and place it on the flat dough .
Seal ,roll to smooth ball .Grease your fingers with ghee so balls become smooth.Repeat steps on
rest .Heat oil in a pan for deep frying . Heat the oil in low heat . Don’t go for high flame .
Now on a ghee greased plate, spread the stuffed balls with fingers like obbatlu/ poli .
The pooris should be medium thick and small . Now drop the stuffed pooris in the medium hot oil .
Fry until rawness leaves . Don’t fry like ordinary poori till golden brown. Sajappalu should look
light with a soft texture . They taste juicy .
Delicious Andhra’s traditional sweet is ready .
Serve warm or cold with extra halwa for delicious taste.

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