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
- 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
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…
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.
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