How to make perfect Soft Sajuri - Recipe

Sajuri Recipe

Rice - half a kilo

Salt - 1 tbsp

Cardamom powder - 1 tbsp

Jaggery - half a kilo

Water - 2 cups

To create the outer cover of the sajuri

Maida - 2 glasses (glass)

Fine semolina - half a glass

Oil - 2 tbsp (very hot)

Salt - 2 tbsp

Water- to get dough

Action:

Wash the rice twice with clean water. Drain all the water and let the rice dry in the shade on a cotton cloth. It takes 1 day in the shade to dry the rice well. After the rice is well dried, fry it on tawa over medium heat till it turns red. It takes 8-9 minutes to fry the rice well. When it cools down, grind the rice. Rice flour should not be ground like flour but should be ground like fine flour. Add cardamom powder and 1-1 teaspoon of salt to the rice flour.  When making jaggery water, chop half a kg of jaggery and initially add a cup of water and crush the jaggery by hand. Then add 1 cup water and mix jaggery well in water. Strain the jaggery water through a sieve into the rice flour.

Mix well. Jaggery water should not be done in hot water so the sajuri can be tightened. Do not add too much water as the essence may become thin. Once well mixed, cover the saran for three hours.

Sift 2 cups of flour and half a glass of fine semolina in it. Add 2 teaspoons of salt. Heat 2 tbsp oil and add it to the flour and semolina mixture. Mix the flour well. Then add a little water and knead the dough and cover the dough for three hours. Cover the dough with a soft damp cotton cloth so that the dough does not harden or dry out. After three hours, make small balls of the table. Make small balls of dough too. Collect the table. Place the dough in a ball, roll it like a modak, press it lightly and flatten it. When rolling, roll thin and do not keep the edges thick. Heat oil in a pan. It should be fried immediately after roasting. Wages should not be allowed to dry or they will become stiff. Fry sajuri on high flame.

Drain the swollen sajuri. So the oil is all drained. Then take the copper to cool the sajuri and turn it upside down and keep the sajuri round by leaning on it. Such cooling keeps them bloated. One on one should not be placed immediately. When it cools down, put it in a jar. In this way, the sajuri remain soft even after 7-8 days and do not harden.

You can watch the recipe on You Tube in Marathi: 

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2. How to make a perfect Rawa Ladu of Sugar Syrup 

Ingredients: 

3 cup Fine Semolina or Rawa 

2 cup Sugar 

Cardmom powder 1 Spoon

Ghee - 1/2 kg ( Homemade)

Water 

Action: 

First roast the Fine Semolina in 6-7 spoon of ghee. 

Roast till it becomes little red. Then remove it from the heat.

Then add  almost half kg of ghee in that. Stir it properly. 

On gas keep water for boiling to make sugar syrup. Add 2 cup of sugar in that and keep it for boiling.

Have to make sugar syrup not much soft and not much hard to make perfect Rawa Ladu. 

After few 10-13 minute check weather that syrup is made or not. To check that take a little water in dish and add little sugar syrup, see if it goes at the bottom then it is not made yet. If the sugar syrup floates on water and  make a ball then your sugar syrup is ready for Rawa Ladu.

Then add roasted rawa in it, mix it and keep it for soaking till rawa becomes like flowing.