Namaste, welcome to my blog. I am starting my posts with a very well known and easy sweet from my home - Sajjige. This is also called Shira in parts of India and is a lesser time consuming cousin of Kesaribhath :-)
What do you need to make Sajjige?
1 cup Rava/soji/cream of wheat (I used Bombay/chiroti rava today but can be made with Upma Rava)
1 cup sugar (reduce or increase as you wish)
1 ripe banana - chopped into small pieces
2 tsp of ghee (clarified butter)
1/2 cup milk (I have used skim milk)
1/2 cup water
2 pinches of cardamom powder
How do you make Sajjige?
- Dry roast Rava in a pan until it is golden brown on medium heat with frequent stirring
- Once Rava is fried, turn the heat to low and pour milk and water into the pan with constant stirring to avoid lumps
- Add 1 tsp of ghee, cover & cook for 5 mins on medium heat
- When the rava is cooked and liquid absorbed, add sugar and chopped banana pieces
- Add the remaining tsp of ghee, mix well, cover & cook for another 5 minutes
- As soon as you add sugar, the consistency becomes thin and after 5 minutes of cooking, the watery mixture becomes soft and starts leaving the sides of the pan when you mix it.
- Add the cardamom powder
- At this stage, you turn off the stove and let it stand for 5 minutes.
Variations:
- Skip banana if you are not a fan but it definitely enhances the taste
- Add cashews and raisins fried in ghee
- Use a heavy bottom pan so the Sajjige cooks well and doesn't stick to the bottom
