Sojjappalu Stuffed Sweet Poori Recipe | Sojjappalu Recipe | Halwa Poori Recipe | Sajjappa Sweet Recipe With Whole Wheat Flour

Hi friends!! Are you all geared up for the upcoming festive season? When it comes to vibrant festivals in India, Navratri is definitely one of them. This year, Navaratri starts today, October 10 and ends on October 18. Navaratri is celebrated over a span of 9 days in the honour of Goddess Durga and her nine avatars. It is observed for different reasons and celebrated differently in across the country. There is a different Neivedyam or Prasadam offered on each auspicious day. Today, I’m delighted to present Sojjappalu Stuffed Sweet Poori Recipe as the Prasadam for Day 1 of Navaratri Celebration!!

Click HERE  to know more about the festival and also get the recipe for Rajma Sundal, another Navratri special recipe.

Sojjappalu Stuffed Sweet Poori Recipe, is a traditional sweet normally prepared for festivals and other happy occasions. It’s basically poori stuffed with a sweet, Semolina Halwa aka Rava Kesari accentuated with cardamom flavour. Well, one of my favourite ways to eat Puris is with Rava Kesari or Sheera. Since a Sojjappam is a combination of the two, I can’t ask for more 🙂

Btw…If you are one of those health freaks counting on calories, you can satisfy your cravings by just looking at the pictures……Just kidding!! You can also opt to shallow fry them just like Bobbatlu/Obbattu, but, trust me, it’s not the same. Choice is yours 🙂

Off to Sojjappalu Stuffed Sweet Poori Recipe!!

Easy Steps to follow for

Sojjappalu Stuffed Sweet Poori Recipe:

Preparing dough for outer layer:

• Take whole wheat flour in a bowl, add little salt, 1 Tablespoon oil and mix it well.
• Then, add enough water and knead it to a soft dough. 
• Apply few drops of oil on the dough, cover & keep the it aside for 30 minutes.

Preparing the Stuffing:

• In the meantime, combine water & sugar in a bowl and bring to a boil.
• Add a pinch of orange/yellow colour. You can skip this step if you want to avoid adding colour.

• Simultaneously dry roast semolina (Rava) in a separate pan until you get a nice aroma without browning it.
• Add the boiling sugar liquid to the roasted rava and stir continuously without forming any lumps.

• Cover with a lid and cook until done on low heat. This may just take 3-4 minutes depending on the grain size of rava.
• Add cardamom powder and mix well. Turn off the heat and let it cool down completely. Now, the stuffing is ready.

NOTE:

• You can add boiling sugar syrup to roasted rava or rava to boiling sugar syrup. Either ways works fine, just ensure to avoid lump formation.

Making Sojjappalu/Stuffed Sweet Puris:

• Once stuffing is cooled down, divide into lemon sized balls and keep aside. 
• Divide the dough into round balls.

• Take a dough ball on your palm & flatten into a round small puri.
• Now, place a stuffing ball in the centre and bring the sides up, cover it up completely and seal edges.

• Place the stuffed dough ball on a greased plastic paper and press it with fingers or roll it with rolling pin into a medium sized thin puri (4-5 inches in diameter).
• I prefer to use my finger as I can have better control over the pressure applied while pressing in order to not let the stuffing ooze out of the puri.

• Meanwhile while preparing rest of the puris, heat oil in a deep pan over medium heat.

Deep Frying Sojjappalu/Stuffed Sweet Puris:

• When the oil is hot enough, reduce the heat slightly, gently slide the stuffed puri one by one and deep fry until golden brown on both sides.

• Once the stuffed puri puffs up and gets a golden hue, remove it from the oil and place on a paper towel to drain excess oil.
• Repeat the process with the remaining stuffed balls and dough.

• Now, festival Neivedyam or Prasadam is ready.
• Offer it first to God and then enjoy with your family!!

Print Recipe

Sojjappalu Stuffed Sweet Poori Recipe | Halwa Poori Recipe With Whole Wheat Flour

Sojjappalu Stuffed Sweet Poori Recipe is a classic festive sweet. Poori stuffed with a sweet, semolina halwa (Rava Kesari).

Prep Time45 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Breakfast and Snack, Sweet / Festival Recipe

Cuisine: Indian (South Indian)

Keyword: Sojjappalu, Hlwa Puri Sweet, Sheera Puri, Sweet Puri

Author: Padma Veeranki

Ingredients

For the Outer Covering:

• 1 Cup Whole Wheat Flour
• A Pinch of Salt
• 1 Tablespoon Oil
• Required water to knead the dough

For the Stuffing:

• 1/2 Cup Rava Suji or Semolina
• 1/2 Cup Sugar
• 1 Cup Water
• Pinch of Orange/Yellow Food Colour
• ¼ teaspoon Cardamom Powder
• Oil for deep frying Puris

Instructions

• Take whole wheat flour in a bowl, add a pinch of salt, oil and mix it well. Add enough water and knead to a soft dough. Cover & keep the dough aside for 30 mins and then divide into round balls.
• In the meantime, combine water & sugar in a bowl and bring to a boil.
• Simultaneously, roast rava in a pan over medium heat until you get a nice aroma. Now add boiling sugar liquid to the rava and stir well. Continue to cook on medium heat until done.
• Add cardamom powder, mix well, and turn off the heat. Allow it to cool completely and then divide into lemon sized balls.
• Take a dough ball on your palm & flatten into a round small puri, place the semolina ball and seal edges.
• Press it with fingers or roll it with rolling pin into thin puri and deep fry in oil.
• Once it is puffed up transfer into paper towel.

Recipe Video

Notes

• There are various options to prepare the outer layer dough. You can use just all purpose flour/Maida in place of whole wheat flour or a mix of maida with a tablespoon of rice flour or a mix of chiroti rava and maida(2:1 ratio).
• You can make these sweet puris ahead of time as they can be store for 2 days. But, obviously the fresh ones are more crispier and tastier when hot.
• You can finely chop few cashews and add to the stuffing as it gives a nice taste with every bite. But, the addition of nuts is entirely optional as they may come on your way while pressing the puris thereby making way for the stuffing to ooze out, which in turn will make the frying process difficult. So, just be careful while adding nuts to the stuffing.....This may require a bit of practice!!
• You can also add 1 tablespoon Rice flour to the cooked rava while making the stuffing, this will give crispier sojjappalu. 
• For a healthy version, instead of deep frying you can even shallow fry it on a pan like how we do for bobbatlu or parathas. They taste good but, obviously the deep fried ones tastes better.

Hope you enjoyed Sojjappalu Stuffed Sweet Poori Recipe!!

Check out other FESTIVAL RECIPES  and DESSERT RECIPES  from blog.

Also do check 5 Easy Prasadam Recipes for beginners to make for any festival!

A few popular recipes on blog:

• Bobbatlu or Puran Poli
• Coconut Obbattu
• Kobbari Poornam
• Rajma Sundal
• How to make Puffy Puri

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Happy Cooking 

Cheers!!

Padma.