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.
- 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.
- Add the cardamom powder, coconut and bajra flour to the sieved syrup and mix it well into a soft dough consistency.
- Heat the oil in a wok and divide the dough into small balls.
- 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.
- 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.
- 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 .
- 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.