Sajja Boorelu (సజ్జ బూరెలు) Andhra Special with detailed photo and video – Boorelu is sweet India dish in the Telugu festival which made with rice flour, coconut and jaggery. It’s mostly served hot with ghee but Sajja Boorelu is
Andhra special which made with green millet flour or bajra. Boorelu were very much popular in south region which prepared on the occasion of Sankranti. For this recipe, we have to combine jaggery and flour together and prepare semi soft dough and fried them as puris. You can keep these sweet delicacies for more than week in dry and air tight container.
In olden days around 50 years back when people in villages of Andhra Pradesh used to prepare recipes from different grains apart from rice, like jowar, ragi, bajra, etc. they used to have them as rice and also made sweets using jaggery along . These boorelu were very much enjoyed by them and in years due to urbanization , people forgot about this recipe. But as people are getting health conscious this recipe came in to Lime light as its rich in complex carbohydrates, protein, vitamins and minerals and also soluble fiber.
Sajja boorelu detailed video recipe :
Sajja boorelu recipe card :
Visit my other popular and related recipes collection like
How to make Sajja Boorelu with step by step :
1.In a mixer jar, add dry coconut pieces, cardamoms and salt.
2. Blend into coarse powder and keep them aside.
3.Take a fry pan, add ghee and poppy seeds. Fry on medium heat for 2 – 3mins.
4. Now add coconut mixture and mix well . Fry for another 1 min and keep them aside.
5. In same pan, add jaggery and water. Mix well.
6. cook till the jaggery completely melts
7. Now add sajja pindi/ bajra flour and coconut mixture. mix well and make a soft dough.
8. Take a banana leaf or a plastic cover apply a little ghee or oil, take a big lemon size ball and press it in to a circle like puri (wet your fingers)
9. Heat oil in a deep frying pan drop this sajja boorelu in to hot oil and fry till golden.
10. Store them in a air tight container.