Authentic South Indian Sajjige Recipe

Ingredients

1 cup Semolina (Rava/Sooji)
2.5 cups Water
1 cup Sugar
1/2 cup Ghee
10-12 Cashew nuts
10-12 Raisins
1/4 teaspoon Cardamom powder

Steps and instructions

Heat 2 tablespoons of ghee in a pan on medium flame.
Add semolina to the pan and roast it until it turns light golden brown. Make sure to keep stirring it to avoid burning.
In another pan, bring water to boil.
Slowly add the boiling water to the roasted semolina while continuously stirring to avoid forming lumps.
Cover the pan and let it cook on a low flame until the water is completely absorbed by the semolina.
Now, add sugar to the pan and mix well. The mixture will become a bit liquidy after adding sugar.
Cook it covered on a low flame until the mixture thickens.
Meanwhile, heat the remaining ghee in a separate pan.
Add cashew nuts to the ghee and fry until they are golden brown. Remove them from the ghee and keep aside.
Now, add raisins to the same ghee and fry until they puff up. Remove them from the ghee and keep aside.
Add the fried cashews, raisins and cardamom powder to the cooked semolina and mix well.
Switch off the flame and cover the pan. Let it sit for 5 minutes before serving so that the sajjige absorbs all the flavours.
Serve the sajjige hot or warm as per your preference.

Tools for making

Pan - A frying pan or skillet to roast the semolina.
Cooking Spoon - A spoon for stirring the semolina while roasting and cooking.
Pan with Lid - A pan with a lid to cook the semolina mixture and allow it to thicken.
Separate Pan - Another pan to heat the ghee and fry the cashews and raisins.
Frying Spoon - A spoon to fry the cashews and raisins in ghee.
Serving Dish - A dish or bowl to serve the sajjige.

Recipe variations

Adding grated coconut to the sajjige for an additional flavor.
Replacing sugar with jaggery for a healthier and more traditional taste.
Adding a pinch of saffron strands for a rich and aromatic twist.
Adding chopped almonds or pistachios along with cashews for added crunch and nuttiness.
Using milk instead of water for a creamier texture.
Adding mashed bananas or banana puree for a fruity twist.
Adding a teaspoon of rose water or kewra water for a floral aroma.
Adding a teaspoon of ghee-roasted semolina to the sajjige for added texture.
Using ghee-roasted vermicelli instead of semolina for a different texture.

Recipe overview

Sajjige, also known as Sheera or Rava Kesari, is a classic Indian sweet dish prepared using semolina, sugar, ghee, and water or milk. This simple yet delicious dessert is perfect for any occasion - be it a festive celebration or a casual dinner. This recipe will guide you through the process of making Sajjige at home with easy-to-follow steps. The key to a perfect Sajjige is to roast the semolina well and to ensure it is well-cooked before adding the sugar. The final dish is a delightful combination of fluffy semolina, mildly sweet flavors, and a rich aroma of ghee and cardamom, garnished with golden fried cashews and raisins. Though the recipe requires minimal ingredients, it does not compromise on taste and will surely impress your guests. The best part? It can be made in under 30 minutes! So, let's dive in and start cooking.

Common questions

How long does it take to make sajjige?
The total time required to make sajjige is approximately 20-25 minutes.
Can I use any type of semolina for this recipe?
Yes, you can use any type of semolina such as fine semolina or coarse semolina based on your preference.
Can I reduce the amount of sugar used?
Yes, you can adjust the amount of sugar according to your taste. However, keep in mind that reducing the sugar may alter the overall flavor and sweetness of the sajjige.
Can I add other dry fruits and nuts?
Absolutely! You can customize the recipe by adding other dry fruits and nuts like almonds, pistachios, or even desiccated coconut to enhance the taste and texture.
Can I make sajjige in advance?
While sajjige tastes best when served fresh, you can make it in advance and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator.
Can I use oil instead of ghee?
Traditionally, ghee is used to make sajjige as it adds a rich and aromatic flavor. However, if you prefer, you can substitute ghee with an equal amount of cooking oil.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the ingredients.
Pan - A deep pan to cook the sajjige.
Stirring spoon - A spoon to continuously stir the semolina while roasting and cooking.
Small pan - A separate pan to heat ghee and fry cashews and raisins.
Serving bowls - Bowls to serve the sajjige.

Origin stories

Sajjige, also known as Sheera or Rava Kesari, is a beloved sweet dish that hails from the South Indian region. It is a staple at most religious ceremonies and festivals, where it is often the first dish to be served. One interesting tradition associated with Sajjige is that it is customarily prepared on Saturday nights in Mangalorean households. This is because it is believed that Goddess Lakshmi, the deity of wealth, visits homes on Saturday nights and she is particularly fond of this sweet dish. Thus, preparing Sajjige is seen as a way of welcoming and pleasing the Goddess to ensure prosperity and good fortune. This simple yet delicious dish holds a special place in the cultural and culinary traditions of South India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.