Ingredients

Ghatti Avalakki ( thick poha //rice flakes)— 1 cup

Sugar—3/4 cup or little less.

Water—2 cups

Ghee—3 tablespoon

Cloves (lavanga)—3

Cardamom pods (ellaki//elaichi)—3 (powdered)

Cashew nuts (godambi//kaju)—10 chopped into pieces

Raisins (drakshi//kishmish)—20 to 25

Saffron strands (kesar//kesari)—1 pinch (optional)

Method

Grind avalakki coarsely in a mixer grinder jar.

Heat 1 tablespoon of ghee in a pan or kadai on medium flame.

Fry drakshi and godambi till raisins puffs up and cashews turns to light brown.

Take out in a bowl and keep it aside.

Now in the same pan add in coarsely powdered avalakki and cloves roast for 2 to 3 minutes.

Add in water and cook avalakki on low flame stirring continuously.

Now add in sugar and stir well till for 2 more minutes.

Now add ghee and mix well.

Stir until sajjige becomes a whole mass and without sticking to the sides of pan.

Add roasted cashews and raisins,cardamom powder and mix well.

Switch off the stove.

Now avalakki sajjige is ready to serve.