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Sajja Boorelu (సజ్జ బూరెలు)

sajja boorelu

Sajja Boorelu (సజ్జ బూరెలు) are Andhra special , 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 johar, ragi, bajra,  etc. they used to have them as rice and also made sweets using jiggery 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.

Regional Dish:  Andhra Pradesh, Karnataka, North India

Cuisine Style: Andhra Pradesh| Cooking Time 30 mins | Take it as such | Type Sweet| Shelf Life: 12 days| Quantity: 20 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (180Kcal), Carbohydrates (21g), Protein (2g), Fat (3g)


  • Sajja pindi / bajra powder / millets powder -2 cups
  • Grated jaggery-1 cup
  • Water – 2 cups
  • Fresh/ frozen thawed  shredded coconut –  ½ cup
  • Cardamom powder- ½ tsp.
  • Oil for deep frying.


  1. Melt the jaggery in two cups of water and sieve this syrup into a bowl to make sure that there is no sand or stones in the jaggery.
  2. Add the cardamom powder, coconut and bajra flour to the sieved syrup and mix it well into a soft dough consistency.
  3. Heat the oil in a wok and divide the dough into small balls.
  4. Take a plastic sheet or aluminum foil and apply some oil on it  and make patties and then drop them in to oil and fry.
  5. Fry the patties in batches on a low flame until they turn brown in color and place them on to a paper towel to adsorb excess oil.
  6. Once excess oil in absorbed by paper towel , and boorelu reach room temperature you can enjoy them and also rest of them store in a dry , container .
  7. Note: We can also make these by soaking millet seeds in water for overnight , then drying and then making them in to powder; but as now a days we are getting millets in powdered form we can skip this step for our convenience.

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5 Responses to Sajja Boorelu (సజ్జ బూరెలు)

  1. ramakiran October 11, 2014 at 11:07 pm #

    how to prepare sajja pindi, is it like biyyapu pindi?

    • kiran.mayee December 21, 2014 at 8:39 pm #

      As far as I know , now a days you get sajji pindi ready to prepare any recipes.
      In olden days , Mostly they used to soak sajjllu then they used to pound so that the husk gets separated from the seed. then they clean once again ,make the seed free of husk and now they pound to fine powder.

  2. Kranthi June 6, 2016 at 1:20 am #

    Hi, thanks a lot for sharing this recipe. It’s one of my favorite recipes that my grandmother used to make :). The recipe is great but I think the water should be only 1 cup and not 2 cups for the above measurement of 2 cups of sajja pindi & 1 cup of jaggery. When I added 2 cups of water to mix, it was so watery!! Kindly check and make the necessary changes. Other than this, the recipe turned out to be great & very tasty. Thanks for sharing & posting this recipe.

  3. Reshma August 29, 2018 at 10:51 pm #

    Actually it’s wrongly given the measurements, for 1 cup jaggery hardly ha
    F cup water will be sufficient…if u keep 2 cups water it will become so watery and u won’t be able to get any rounds…this is misleading, check it out and make changes

  4. Susama December 20, 2020 at 5:18 am #

    For 2 cups bajra powder 1/2 cup jaggery and 1/2 cup water is enough

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