Sojjappalu brings back memories of festive seasons in Indian homes. This traditional sweet treat combines the goodness of semolina with the crunch of cashews and the aroma of cardamom. It’s like a sweet empanada – crispy on the outside with a delicious filling that melts in your mouth. I learned this recipe from my grandmother, and it’s become one of my favorite sweets to make during celebrations.
About the Recipe
This recipe transforms basic ingredients into something special. The outer layer is made from simple flour dough, while the filling combines roasted semolina, cashews, and aromatic spices. The magic happens when these stuffed treats are fried in ghee, creating a perfectly crispy exterior that protects the sweet, nutty filling inside.
Why You’ll Love This Recipe
You’ll love making Sojjappalu because it’s simpler than it looks. The ingredients are easy to find, and the steps are clear to follow. The best part? These sweets last for up to 10 days, so you can make them ahead for parties or festivals. The combination of textures – crispy outside and soft inside – makes them irresistible. Plus, the aroma of cardamom and saffron will fill your kitchen with the most wonderful smell.
Cooking Tips
– Make sure the semolina is roasted until light golden for the best flavor
– Keep the dough covered while working to prevent it from drying
– Don’t overstuff the puris, or they might break while frying
– Maintain medium heat while frying for even cooking
– Let the filling cool completely before stuffing
Serving and Storing Suggestions
Makes about 25-30 pieces. Total prep time: 2 hours (including resting time)
Store in an airtight container at room temperature for up to 10 days. Serve as a snack or dessert with tea or coffee.
Similar Recipes
- Karanji (Maharashtrian sweet stuffed pastry)
- Gujiya (North Indian sweet dumpling)
- Sweet Modak (steamed rice flour dumplings)
Nutrient Benefits
Ghee provides healthy fats and is good for digestion. Cashews offer protein and minerals. Semolina adds fiber to your diet. Cardamom has digestive properties and adds natural sweetness. Saffron contains antioxidants and can help improve mood.
Sojjappalu
Ingredients
- 1/2 kg Ghee
- 30 to 40 Cashewnuts
- 1/2 kg Fine Semolina
- 1 litre Water
- 1/2 kg Sugar
- 7 to 8 Powdered Cardamoms
- Saffron (a pinch, powdered
- 1/2 kg Flour
Instructions
- Heat ghee in a pan.
- Fry the cashewnuts lightly, remove and drain.
- Keep aside.
- Fry the semolina in the same pan and keep aside.
- Boil water in a different pan.
- Add the semolina and stir well.
- Add sugar and stir till cooked.
- Finally, add cashewnuts, cardamom powder and saffron.
- Mix well. Remove from fire and cover it with a lid.
- Knead the flour into a pliable dough with little water.
- Smear a little oil over it and keep aside for 1 hour.
- Knead again thoroughly.
- Grease a banana leaf.
- Make small thin round puris of the dough.
- Press on the leaf to smooth out evenly.
- Take a small lime-sized ball of the semolina mixture and put it in the centre of the puri.
- Cover with another puri and seal the edges.
- Flatten them again into puri shaped rounds.
- Deep fry in hot ghee.
- Remove and store it in an container.
- This stays good for 10 days if stored properly.
Sign up for our newsletter
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can make the dough and keep it covered for up to 12 hours at room temperature. Just knead it again before using.
Can I reduce the amount of sugar?
You can reduce the sugar to 1/3 kg, but this might affect the texture of the filling. The traditional sweetness is part of what makes these treats special.
How do I know when they’re perfectly fried?
Look for a golden-brown color and listen for the sizzling to quiet down. They should feel light when you lift them from the oil.
image credit: petitchef.com
Semolina stuffed pastry
