Amma's Recipes: Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu | Step by Step Recipe

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them. 

It is not often that I indulge myself into desserts that are especially deep fried and those who know me  are aware of the fact that I don't really have a sweet tooth either. But, the gloomy, not-so-peppy weather in Hyderabad is not helping me and with a blocked nose and sore throat I, to my mom's surprise begged to make some "Sojjapallu" (kesari stuffed poori) past weekend. My mom, being the best couldn't refuse her daughter's wish..;-)

..and as she was making them, I happily took some step by step pictures to share with you all.

Sojjappalu (or Sojja Poori) is a classic Andhra sweet normally made for festivals and other happy occasions. Those who are counting calories might have to just to look at these photographs to pacify their cravings. It is hard to express in words how divine these taste. Rava Kesari (the stuffing for these), as-is is a very popular and imagine if we stuff that into a poori! You see where am I going and why its hard to describe how it tastes. :-)

Enjoy!

Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu |

lemon sized Rava Kesari balls - The Stuffing!

the dough - its consistency must be like a poori dough.

Here are step-by-step pictures on How to make Sojjappalu 

Just out of the fryer, draining the excess oil..

Recipe: Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu |

Makes around 10 Sojjappalu
Recipe: My Mom


Ingredients:

For the dough - 

2 cups maida/all purpose flour
1 tbsp rice flour
1/4 cup oil

For rava kesari filling -

1 cup sooji rava/semolina
1 cup sugar
1/4 cup ghee
1/2 tsp saffron strands, mixed with little warm water [or any edible orange food color]
1/2 cup in total - cashew nuts, raisins
4 whole cardamom pods, crushed (or 1/8 tsp cardamom powder)
3 cups of water

Oil - for deep frying

Preparation:

How to prepare the dough -

Step 1: Knead maida, rice flour with water into a poori consistency. Rub 1/4 cup oil all over the dough. Cover and rest for 2 hours.

How to prepare the stuffing -

Step 2: Heat 1/2 tsp of ghee in a small kadai and fry cashews with raisins. Keep aside.

Step 3: Heat 3 cups of water in kadai. Add sugar. Stir until it dissolves. Add ghee. Let it come to a rolling boil. Reduce to low-heat and then slowly stir while adding the rava (Make sure there are no lumps). Cook until it is thickened for 5-6 minutes. Just before turning off the heat, add fried cashew with raisins and cardoamom powder. Mix well. It is very important to cool to room temperature as it will be used as a stuffing. Make 10 small lemon sized balls out of it.

How to make Sojjappalu (Kesari Poori) -

Step 4: Make 10 equal sized balls out of dough. Roll out a small round. Put a kesari ball in the middle. Cover gently with hand. Don't use rolling pin. With hand, gently press on each side by placing on a plastic sheet and make into a round.  Repeat the same with all of them. Note: Refer to the step-by-step pictures above.

Step 5: Heat oil in a kadai. Slide one-stuffed-poori-at-a-time into hot (not smoking) oil. Fry until light golden brown. Drain onto paper towels.

Serve warm to pep up those gloomy day and to bring an instant smile on your faces! :D

These are also made as offering for Vara Lakshmi Vratam which is on July 27th 2012. May be you can woo the Goddess with these goodies this year! I am sure she will be extremely happy, so will be your family & friends!

until next time,