Sajjige and Sandigae – made for each other!
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.
Recipe Credit : Shanta Rao