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Sojjappalu Stuffed Sweet Poori Recipe
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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
Cook Time30 minutes
Total Time1 hour 15 minutes
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.