Sajjappa Recipe (Stuffed Sweetened Coconut Pastry)
Sajjappa, a delicious dessert from Karnataka, is a delightful fried pastry stuffed with a sweetened coconut filling. This crispy treat, made with a combination of fresh coconut, jaggery, and poppy seeds, is perfect for any festive occasion or as a snack with tea. With its crispy exterior and flavorful, aromatic stuffing, Sajjappa is a treat that will transport your taste buds straight to the heart of South India. Let’s explore how to make this scrumptious dessert.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 cup |
| Chiroti Rava | 1 cup |
| Ghee | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Fresh Coconut (grated) | 1 cup |
| Dessicated Coconut | 1 cup |
| Jaggery (adjust to taste) | 1-1/2 cups |
| Poppy Seeds (Khus Khus) | 2 tablespoons |
| Chiroti Rava (for roasting) | 3 tablespoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Sunflower Oil (for deep frying) | As needed |
Preparation Time:
60 minutes
Cooking Time:
20 minutes
Total Time:
80 minutes
Servings:
15
Cuisine:
Karnataka
Course:
Dessert
Diet:
Vegetarian
Instructions:
Step 1: Prepare the Dough
- In a wide mixing bowl, combine all-purpose flour (maida), chiroti rava, ghee, and salt.
- Using your fingertips, mix the ingredients together until the mixture resembles breadcrumbs.
- Gradually add water, a little at a time, to knead the dough. The dough should be soft and pliable, resembling chapati dough but a bit looser than poori dough.
- Cover the dough with a damp cloth and let it rest for 1 to 2 hours.
Step 2: Prepare the Stuffing
- Heat a shallow frying pan on medium heat. Dry roast the poppy seeds for 1-2 minutes until aromatic.
- Similarly, dry roast chiroti rava in the same pan for 1-2 minutes, just until lightly toasted.
- In a kadai (deep pan), add the jaggery and allow it to melt slightly.
- Once the jaggery has melted, add the grated fresh coconut and dessicated coconut. Stir well to combine.
- Cook the mixture until it becomes slightly dry, and the moisture from the coconut has evaporated. Keep stirring occasionally to avoid burning.
- Add the cardamom powder, roasted rava, and poppy seeds (khus khus). Stir everything together until fully combined. Let the mixture cool completely.
Step 3: Frying the Sajjappa
- After the dough has rested, knead it again to make it smooth and soft.
- Divide the dough into small lemon-sized balls.
- Heat sunflower oil in a deep frying pan or kadai, enough to submerge the pastries.
- Take one dough ball and flatten it into a disc using your hands or a rolling pin.
- Place a small portion of the coconut stuffing (hoorna) in the center of the disc.
- Gently fold the sides of the dough over the stuffing, similar to how you would close a paratha. Seal the edges tightly to prevent the stuffing from oozing out.
- Roll the stuffed dough ball gently into a small poori-like shape.
- Once the oil is hot, carefully place the stuffed poori into the oil. Fry on medium heat until the outer covering turns golden brown and crispy.
- Remove the fried Sajjappa from the oil and place it on a paper napkin to absorb any excess oil.
- Continue the process with the remaining dough and stuffing.
Serving and Storage:
- Once the Sajjappa has cooled down, store it in an airtight container.
- These crispy pastries can be kept for 10-15 days, making them perfect for preparing in advance for festivals or family gatherings.
- Enjoy Sajjappa with a hot cup of tea or as a sweet snack during any time of the day.
Tips:
- Jaggery Adjustments: The sweetness of the filling can be adjusted by varying the amount of jaggery. If you prefer a sweeter filling, increase the quantity of jaggery to suit your taste.
- Oil Temperature: Ensure the oil is at a medium heat while frying. If the oil is too hot, the pastries might burn on the outside before the stuffing is properly cooked.
- Stuffing Variations: You can experiment by adding a handful of chopped dry fruits such as cashews or almonds to the stuffing for extra richness and flavor.
Nutritional Information (Approximate per serving):
| Nutrient | Value per serving |
|---|---|
| Calories | 150-170 kcal |
| Protein | 2g |
| Carbohydrates | 30g |
| Fat | 4g |
| Fiber | 3g |
| Sugars | 10g |
Enjoy the crispy, sweet, and aromatic flavors of Sajjappa, a traditional Indian dessert that offers a beautiful balance of textures and tastes. Its rich coconut filling and golden, crispy exterior make it a beloved snack in Karnataka and a treat for any occasion.
