Bellada sajjige (jaggery sooji halwa)

 

Ingredients 

Uppittu rave (upma rava//sooji //medium rave// coarse semolina)—1 cup

Jaggery powder (Bella//gud)—1 +1/4 cup

Water—3 cup

Ghee (tuppa)—3 to 4 tablespoon 

Cardamom pods ( ellaki//elaichi)—5

Cloves (lavanga)—6

Kesari (kesar//saffron strands)—1 pinch

Raisins (drakshi//kishmish)—2 tablespoon 

Cashew nuts (godambi//kaju)—2 tablespoon 

Note;; add a pinch of pachha  karpoora ( edible camphor) in the end for special taste ( optional)

Method 

Firstly take water in a pan or vessel,add jaggery powder.

Heat on medium flame and stir the solution so that all the jaggery dissolves  completely.

Stir till it begins boiling.

switch off the stove 

( we don’t need paaka (one string consistency)

Now heat one tablespoon of ghee in a kadai or pan,add in drakshi and godambi.

Fry until cashews turns brown and raisins puffs up.

Transfer to a plate and keep it aside.

Powder cardamom pods and keep it ready too.

Now take rava in the same pan,add cloves and one tablespoon of ghee.

Fry on medium flame till rava turns to light brown colour and nice aroma comes.( it may take 5 to 6 minutes)

Then add saffron strands.

Lower the flame,and slowly add the jaggery water stirring continuously.

Add 2 to 3 tablespoon of ghee.

Cook till rava absorbs  all  the water.

In the beginning it looks watery but within few minutes it thickens.

Cook until whole mixture becomes one mass.(stirring continuously)

Add fried cashews and raisins ,pachha karpoora ,ellaki powder and mix well.

Transfer to a plate.

Colour of the sajjige ( halwa) depends on the colour of jaggery.

( i have used organic jaggery powder)

You can eat like halwa (sajjige) or spread evenly on plate and cut into desired shape and serve.