Rava Sajjige (Semolina Fudge)

Winters are here and of course The Festival of Lights…DEEPAVALI is also here🌟.

Everyone is looking for ways to keep warm. With ghee and jaggery, it is the perfect fudge to not only satisfy the cravings but also keeps our bodies warm.

Jaggery is not only good for you but supposedly produces heat in the body to ingest during the cold winter days.

Same goes with ghee. According to Ayurveda, consumption of ghee during winters, produces heat in the body, again helps to keep ourselves warm from within.

I’m a foodie who loves to conjure up dishes in the kitchen with minimal effort and ingredients. With just ghee, semolina, jaggery and coconut, all of which I always have in my pantry, as do all Indian kitchens.

Apart from soaking time, it is very quick and very easy to make. The amazing combination of jaggery, semolina and coconut makes a delicious sweet treat to feast on.

The final Sajjige was so divine with a lovely, mild sweetness and melt-in-your mouth kind of texture. With healthy ingredients in them, you can eat them guilt-free and wade through these chilly days, warming yourselves from with in.

This Sajjige recipe is surely a keeper in my must-make-these-often recipe list.

Here is the recipe of Rava Sajjige this winter and add more sweetness and warmth to your meals.


Category : Sweet, Fudge

Cuisine : South Indian

Author : Jyo

Yields : 20


INGREDIENTS :

  • 1 cup chiroti rava/fine semolina
  • 1 cup grated fresh coconut, tightly packed
  • 1/4 cup milk for grinding
  • 1 cup powdered jaggery
  • 1/4 + 2 tbsp ghee
  • 3 tbsp broken cashews
  • 2 tbsp milk
  • Grated dry coconut for rolling

Method :

1. Roast the rava in a pan till aromatic on low-medium heat. Then transfer to a bowl. Let it cool completely.

2. Grind fresh coconut into a fine paste with milk.

3. Add this coconut paste to rava.

4. Add 2 tbsp of milk, mix well, close it and let it sit for four hours.

5. Fry cashews in ghee and keep it aside.

6. Heat a wide and thick pan or non stick pan, add jaggery and a table spoon of water.

7. Melt it completely with out any lumps and let it comes to boil. Turn the flame to low.

8. Then add coconut and rava mixture.

9. Mix and combine well on medium flame.

10. Add ghee-cashew mixture.

11. Stir continuously till it leaves the sides of the pan. It hardly takes 3 to 4 minutes. Remove from pan.

12. Let it cool slightly, take a lemon size portion, make cutlet shaped sajjige and roll in grated dry coconut.

13. Enjoy the Sajjige any time with family and friends.


Other traditional recipes on the blog…

Pesara Laddu

Paal Obbattu

Rava Laddoos

Coconut Barfi

Milk Powder Burfi


Notes :

You can increase or decrease the quantity of jaggery as per choice.

Make sure to keep the flame on low-medium to make this Sajjige.

Rolling the Sajjige in grated dry coconut is optional.

Stays fresh for about 4 to 5 days.

Stay connected with me on Instagram for regular updates.

ENJOYYY…

HAPPY COOKING…JYO

17 thoughts on “Rava Sajjige (Semolina Fudge)

    1. You are absolutely right, it’s an easy-peasy to make…The recipe is from my MIL and favourite of whole family 😊
      Thanks a ton for the beautiful feedback πŸ€—
      You too have a great celebration of Diwali✨🌟

      Liked by 1 person

      1. Really ? I am not sure what is going on. I see your comment on not being able to comment on my post.Did you mean on my blogposts ? I need to check it out, if that is the problem with my readers, that they are not able to comment on my posts, since I see a decline now. Thank you, Jyo, for letting me know, could you please subscribe again , if that is the case & I will see it is updated.Thank you .

        Like

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