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
- 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
- Ghee: 1 tbsp
- Cashew nuts: 1 tbsp
- Raisins: 1 tbsp
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!
- 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!!