kumari' s kitchen: SODDHA BURELU

Soddha burelu (sajja burelu) is a sweet dish very famous in the rural parts of Andhra Pradesh…. Soddhalu or sajjalu (bajra) is one of the oldest millets used by our ancestors in their regular diet. Many of them in this generation are unaware of this millets which has very high nutrition values and benefits. Bajra millets are known to have high fiber content which makes it healthier. Dieticians and nutritionist are trying their best to promote this particular millet and increase its consumption by educating its benefits among all groups of people. (courtesy: google search)

These days it is very difficult to feed children with such kind of healthier food. This recipe being a sweet dish has a great flavour and taste, and kids will also like it. This dish is usually cooked by my great grand mom and my grand mom during the important festivals along with other sweets and savory.

Though this sweet doesn't looks attractive, it is very healthy and very tasty. Being rich in nutrition’s it is good for all age groups.

TIME TAKEN: 30 MINS

INGREDIENTS:

SODHA PINDI (SAJJALU, BAJRA FLOUR)	500 GRAMS
JAGGERY	200 GRAMS
CARDAMOM POWDER (OPTIONAL)	1 tsp
GRATED DRY COCONUT	3 – 4 tbsps.
WATER	TO MAKE DOUGH
OIL	FOR DEEP FRY

METHOD:

Ø Add half cup water to the jaggery in a bowl and cook it till the jaggery completely melts and allow it cool down.

Ø In a big vessel, take sodha pindi, add filtered jaggery syrup, grated coconut, cardamom powder and mix everything well together. Now add required amount of water to it and make it into a soft dough.

Ø Wet a clean cloth and spread it on flat surface. Take small portions of dough (lemon size) on to the wet cloth, spread it round as shown in the pic below with fingers (wet your hand while spreading it so that the dough spreads easily)

Ø Heat oil for deep fry, add the spread dough one by one in to hot oil and fry them till brown (they actually look black because of the sajjalu pindi colour).