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Friday, January 25, 2013

Sajjige | Cream of wheat pudding | Sheera

Sun is playing hide & seek from the last couple of months. In fact, I hardly saw him in this period. To add to it, the days are extremely short. All these things add to "not so good quality pictures". I have 20+ recipes along with the pictures waiting in the draft. Since, I am not happy with the pictures I am waiting to make them again, retake the pictures & then share the recipe.

Sajjige is a very simple & quick pudding. Sajjige along with the mashed banana is served as a prasadam/neivedyam/bhog/offering on Satyanarayan Pooja. The recipe calls for just four ingredients...., milk, sugar, ghee (loads of) & cream of wheat. But, you could add other ingredients for flavoring & garnishing the main dish :)


Preparation Time: 10 mins
Cooking Time: 10-15 mins

Ingredients:
  • Cream of wheat/Fine Rawa/Chiroti Rawa: 1 cup
  • Milk: 3 cups (I use 2% milk)
  • Sugar: 3/4th cup*
  • Ghee/Clarified Butter: 1/3 cup, divided use
  • Saffron: a pinch
  • Cardamom powder: a big pinch
For the garnish:
  • Ghee: 1 tbsp
  • Cashew nuts: 1 tbsp
  • Raisins: 1 tbsp



Method:
Heat 1/4th cup of ghee in a broad pan. When ghee is hot, pour in the cream of wheat.
Keeping the heat in medium, saute the cream of wheat for 6-8 mins. Keep stirring the cream of wheat to ensure even roasting of the rawa.

Meantime, start heating the milk.
Once the aroma of the roasted rava fills the kitchen, pour the hot milk over the roasted cream of wheat. Mix well.

Throw in the saffron strands & let the cream of wheat cook on a low-medium heat.

In 3-5 mins, the cream of wheat will absorb all the milk & starts leaving the edges of the pan (see pic below).
During this stage, pour in the sugar and the cardamom powder.

Mix well. The cooked rava will loosen up because of the sugar. Keep mixing. Ensure no lumps are formed while mixing.

Add in the remaining ghee & continue mixing for a couple of more minutes. The mixture will thicken, ooze out ghee & starts leaving the edges of the pan.

Remove the pudding from the heat.
Fry the cashew nuts and raisins in ghee. Add the fried nuts to the cooked pudding.

Mix well & serve hot!


Notes:
  • If your family prefers sweeter sajjige, increase the sugar to 1 cup. I add one cup of sugar when I cook only for my family. When I have guests at home, I add 3/4 cup sugar as most people prefer it that way!
  • Any variety of milk could be used to make this pudding.
  • Do not be stingy in adding ghee. More the better!!

12 comments:

Priya said...

Wish i get a bowl of sheera,drooling here.

Anonymous said...

Looks very yummy. Do you use non stick pan or aluminum pan usually while cooking sweets kobari burfi or sajage

Anu said...

Delicious and lovely sheera

Sushma Madhuchandra said...

Thanks Priya & Anu.
@Anonymous: I use thick bottom stainless steel pan. I avoid non-stick utensils as much as possible.

prathibha Garre said...

Love sajjige...looks delicious n yumm

LG said...

Oh my...I feel like eating sajjige now!! yummm it looks :)

Kannada Cuisine said...

Simple but satisfying....

@photorecipe said...

Thank´s for this recipe, it looks delicious and easy to prepare!

Regards,

@photorecipe

RAKS KITCHEN said...

Wow, looks very tempting. craving for it :)

pavan said...

you forgot to add the "Cardamom powder" which you had in the list.
also, wondering if saffron can be added to the milk itself to that flavors get infused better

Sushma Madhuchandra said...

Pavan,

Thank you. I have edited the post to include the cardamom powder.

Anonymous said...

My hubby likes sweet a lot, vl try dis..

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