Thursday, September 18, 2008

suji appam

One of the oldest sweets. I just love it. My mom has come here and i requested her to prepare it for me. Even my kids loved it.


(for outer covering)
Maida - 1 1/2 cup
Suji - 1/2 cup
Oil - 10 to 12tsp

(for the inner filling)
Suji - 2cup
Jaggery - 1 1/2 cup
Cardamom -3 nos
Ghee - 3tsp
Oil - just enough for deep frying

1. In a mixing bowl add the maida, suji and with water make it into a dough. Pour oil on top mix well and leave it for 3-4hours.
2. In a vessel take 1 cup of water add the jaggery and heat it till the jaggery melts. Strain it and keep aside.
3. In a heated kadai add 3tsp of ghee and nicely fry or roast the suji till it is golden brown and add cardamom and then jaggery water. Mix thoroughly till it turns into a ball. Set aside. Let it cool.

Above picture : Maida dough and suji-jaggery mixture

4. In a greased paper or a plantain leaf apply little oil, take a small lemon sized maida dough and spread it out in a round shape. Take a lemon sized suji-jaggery mixture, keep it inside and close the outer maida layer. Prepare the rest of the mixture in the same way.

5. Take one ball in a greased paper and press it into round shape.
6. In a kadai, add oil and once it is heated, drop one by one the suji appam and turn side to side and remove in a tissue paper once it is golden brown.

1 comment:

dhanam said...

Dear Radha

Wow your suji appam looks great miss it anyway should be nice to eat also regards to your parents amd your mom especially who did it