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These yummy, tasty and delicious sajjige holige - Sheera pooran poli - can be prepared instantly as there is no cooking of the pulses or hoorana (pooran) is involved. They taste very delicious and very very light and just melt in your mouth.
Preparation Time 30 minutes
Cooking Time 30 minutes
1 1/2 cup chiroti rava
1 tablespoon Maida - all purpose flour
1 cup Bombay rava - Sooji
1 1/4 cup Jaggery powder
1/2 cup Groundnut oil
1 cup rice flour
1/2 teaspoon turmeric powder
1 pinch salt
1 teaspoon elaichi powder
1 tablespoon spoon ghee
3 cups water
Check our other delicious sweet recipes here :
Happy cooking!
Preparation Time 30 minutes
Cooking Time 30 minutes
Ingredients :
1 1/2 cup chiroti rava
1 tablespoon Maida - all purpose flour
1 cup Bombay rava - Sooji
1 1/4 cup Jaggery powder
1/2 cup Groundnut oil
1 cup rice flour
1/2 teaspoon turmeric powder
1 pinch salt
1 teaspoon elaichi powder
1 tablespoon spoon ghee
3 cups water
Check our other delicious sweet recipes here :
Kajjaya - Atirasa - Anarasa
Procedure :
- Mix chiroti rava, maida, salt, turmeric powder with a tablespoon of groundnut oil in a bowl.
- Add water and make dough kneading well. It should be soft like paratha dough.
- Let it rest for about half an hour.
- Dry roast semolina for just 2-3 minutes. Don't over roast it.
- In a thick bottomed kadai, boil the water and add Bombay rava. Cook it on low heat.
- When it's cooked, add jaggery and elaichi powder and cook further to make sajjige or sheera and add the ghee.
- Set the cooked sajjige - sheera aside and let it cool completely.
- Make small balls of the cooled sajjige.
- Now knead the dough and make small balls from the chiroti rava dough and roll them round. Here if you think the dough is tight, you may add a few spoons of water and knead it to make it soft.
- In the rolled dough, put a sheera ball and cover it around the way we do for parathas.
- Cover it lightly with rice flour and set aside.
- Like this make the obbattu balls from all the sajjige balls.
- Heat the tava.
- Lightly press the obbattu ball, and roll with chapati pin into round obbattu or puran poli using rice flour on both the sides.
- Now put the obbattu on the tava and cook it over medium heat putting a spoonful of groundnut oil on both the sides.
- Do obbattus like this with all other balls.
- Serve hot with ghee.
- They taste equally light and tasty even when they are cold and also on the next day, provided there are any leftovers!
Happy cooking!
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