3 December, 2019

SAJJIGE/ಸಜ್ಜಿಗೆ – VIDEO

There is a slight difference between sajjige and rave kesari. We put saffron color or strands into the kesari and it is cooked using only water and also can be made using different kinds of fresh fruits like Pineapple, apple etc
Where as for sajjige we don’t put any color or saffron strands and it is compulsorily cooked by using both milk and water or only milk.
Actually sajjige which is made using only milk is given to new mother, every alternative days during her postpartum period (shall share the recipe soon), so that they believe it heals the wound in the womb
And sajjige which includes both milk and banana is Satyanarayana Prasada/Sapada bhakshya

Okay….. now Sajjige is a kannada word which translates to sheera/sooji ka halwa/semolina Pudding. Either sugar or jaggery is used as a sweetener here. The jaggery one is called as bellada sajjige. As I have mentioned above it is light in color or has no color but it is in it’s original color when you put sugar but it gets light golden color when you put jaggery/raw cane sugar.

Today I have made sajjige in 3:1 ratio. ie using more amount of water and less amount of milk. And also I have put only walnut but not any other nuts or raisin. In Karnataka, at homes they used prepare sajjige only along with Uppittu/Upma and this combo is famously know as uppittu – sajjige. And the one more famous combo is Kesaribath – Kharabath / chow chow bath.

We have some other halwa/sheera recipe also here – Soyabean flour wheat flour banana halwa , apple kesari , Pineapple kesari , fruits & nuts semolina bath , banana walnut sheera , mango semolina sheera , red/winter carrot sheera , jack fruit semolina sheera , almond halwa , kashi halwa , ragi milk halwa , 1/4 cup halwa , beetroot halwa , whole wheat milk halwa , whole wheat milk mango halwa , carrot halwa , apple almond halwa , Pineapple halwa , sorghum milk halwa , and you can also check the recipe of Kada Prashad/godhi hittina halwa/unde

Ingredients : measuring cup used – 250 ml, servings – 3 to 4

Ghee – 1&1/2 tbsp (set/thick)
Rave/semolina/sooji – 1/4 cup
Hot water – 3/4 cup
Warm milk – 1/4 cup
Sugar/jaggery – 1/3 cup (adjust) (I have put raw cane sugar)
Nuts – 2 tbsp (cashews/almonds/pistachios, Today I have put only walnuts)
Cardamom powder – 1/8 tsp
Edible camphor – 1 fat pinch (optional)

PROCEDURE :

Heat ghee in a pan, roast the chopped nut in it (then remove to a plate), to the same pan add in the semolina/rave/sooji and roast on medium low heat until raw smell vanishes and turns light golden color

Reduce the heat to low and pour in the water, stir once, cover and let it cook (if you are adding jaggery , then dissolve the jaggery in the water, pass it through the strainer and then pour that hot jaggery water)

When all the water is evaporated, put sugar and stir until the mixture becomes thick and comes as a whole

Now add in the milk and stir continuously on medium heat, add in cardamom powder and edible camphor and stir. Turn off the heat when the mixture begins to leave the edges of the pan and release the ghee