Sajjige and Sandigae – made for each other!
Sajjige (Sooji Halwa)
Sooji (medium) : 1 Cup
Sugar : 1 Cup
Cashew Pieces and Raisins : 2 Tblsp (approx)
Saffron (Kesari) : 3 pinches for good color
Ghee : 1/4 Cup
- Fry sooji in a kadai or a heavy bottomed sauce pan until it browns. Set aside.
- Bring 2 cups of water to a boil in the kadai, add sooji and sugar and stir together on low fire until sooji is cooked.
- Stir sooji well so there are no more lumps, add ghee and kesari, mix well on low fire, then remove from the fire.
Stir in the cashews and raisins.