SOJJAPPALU

INGREDIENTS;

1. Bombai ravva(Suji/Semolina)-1cup
2. Maida-1-1/4cup
3. Sugar-1cup
4. Elaichi(cardamoms)-2
5. Oil-for deep fry
6. Ghee-4tsp

PROCEDURE;

1. Put the kadai on stove and heat the ghee.
2. Add Bombai ravva .
3. Roast Bombai ravva till good aroma comes out.
4. Now put the vessal  along with 2cups of water on stove  and boil it.
5. Add sugar and elaichi powder.
6. After sugar gets dissolved in water add roasted Bombai ravva with out lumps.
7. Cover the lid.
8. Bombai ravva cooks with in few minutes.
9. Now ravva kesari is ready.
10. Prepare Maida as mirchi bajji batter with water and a pinch of salt.
11. Keep the batter aside for ten minutes.
12. Make rava kesari into small balls.
13. Keep the kadai on stove with oil/ghee for deep fry.
14. Heat oil/ghee.
15. Take  rava kesari balls,press them to make small flat biscuits.
16. Roll these biscuits  in maida and deep fry them in oil/ghee till light brown in colour.
17. These Sojjappalu are delicious and tasty.