Ingredients:

• For filling:
• Coconut – 1, grated
• Rava – 1/2 kg, roasted and medium coarse
• Jaggery – 3/4 kg (boil with one cup of water and then strain it)
• For dough:
• Maida – 4 cups
• Chiroti rava – 1 cup
• Butter – 100 g
• A pinch of salt
• Powdered Sugar – 50 g

Method:

1. Mix all the ingredients and cook them for a while, preferably in a non-stick vessel. Cook till the mixture is not too hard or soft.
2. Test by making a small ball and see if it is firm (if too hard, sprinkle some water and heat it again on the stove and if too soft just cook for a little longer). Turn off the stove.
3. Mix the ingredients for dough with lukewarm water.
4. Knead into a nice, soft dough.
5. Pour some oil onto the dough, so as to cover it in oil.
6. On a plastic sheet, put a few drops of oil, with your fingers (repeatedly dip your fingers in oil). Flatten the dough like puris.
7. Fill each with the filling and seal them off with the ends of the puris (like when making stuffed parathas, etc.)
8. Once sealed well, press into the puri shape again.
9. Deep fry in oil or ghee on low flame.
10. Fry each till the colour turns golden-brown.
11. The sajjiappas are ready and very tasty.

Recipe courtesy of Sify Bawarchi