Ingredients

Sapota fruit pulp—1 cup

Chiroti rave (fine sooji//semolina)—1 cup

Sugar—3/4 cup

Ghee (tuppa)—3 to 4 tablespoon

Drakshi (raisins//kishmish)—2 tablespoon

Cashew nuts ( godambi//kaju)—2 tablespoon

Cardamom pods (ellaki//elaichi)—3

Nutmeg powder (jaikai//jaiphal)—1 pinch

Water—2 cups

Method

Wash the fruits,remove the outer skin,seeds and grind in a mixer grinder jar to smooth paste ( purée).

Take a pan or kadai,add one tablespoon of ghee,add in drakshi and cashews and fry on low medium flame till raisins puffs up and cashews turns brown.

Remove to a plate and keep it aside.

Take the chiroti rave in the same pan,roast on medium flame until rava turns to light brown colour and nice aroma comes.

Side by side boil water in a pan.

Now add the hot water slowly to the rave by keeping the flame to low,stirring continuously.

Keep stirring until no lumps are formed and rave is cooked well.

Now add sugar,ghee and mix well.

Finally add the Sapota purée and cook for some more time.

Now add cardamom and jaikai powder,fried drakshi and godambi.

Mix well together.

Once done switch off the stove.

Delicious Sapota sajjige is ready to serve.