SAJJAPPA

Ingredients for Outer layer:-
All purpose Flour- 3 cups
Oil- 1tbsp
Salt a pinch

Ingredients for Hoorana/ Stuffing:-
Fine sooji/ Semolina - 2 cups
Dry coconut powder (coarse) - 1.5 cups
Cardmom powder- 1/2 tsp
Jaggery- 400 gms

Oil for deep frying

PROCEDURE:-

• Add 2 cups of water to jaggery and keep it on medium heat. Keep stirring to avoid it sticking to the bottom of vessel. Make one string consistency syrup, remove from heat.
• In another vessel, dry mix semolina, coconut powder and cardmom powder.
• Now add required qty of jaggery syrup, stir it properly and make like dough.
• Keep this stuff covered for 3 hrs.
• For outer layer, mix maida, salt, oil and required qty of water, make soft dough, (as shown in picture ) keep it covered for 3 hrs.

• After 3 hrs, divide the stuffing thing/ hoorana into small, even sized balls.

• Take a small qty of maida dough, roll it into small round shape of dia 3" , keep hoorana inside and cover it.
• Roll/ pat it as shown in picture.
  

• Deep fry in oil both the sides.
• Sajjappa is ready.