Sajja Boorelu ~ Andhra Special | How to Make Sajja Boorelu | Indian Cooking Challenge – January

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For the Indian Cooking Challenge this month, we are travelling to Andhra to make a traditional sweet with Bajra. The recipe is suggested by Padma, who got it from her Mom. I ended up making it just few hours before deadline and Athamma was with me, seeing what I was trying to make. Seeing me mix the dough, she immediately said her mother used to make this when they were kids. She was so excited and said it’s been so long since she ate this sweet.

Then when I sent it Amma, she also said her mother used to make it. I was so surprised that this seem to be such a old recipe and I was glad I made it today, even though it was extremely tough. When I started making it, I realized that it’s really such a simple sweet to make. 

Sajja Boorelu
Sajjala pindi / Bajra Flour – 500 gms
Jaggery  – 200 gms
Grated coconut – 50 gms
Sesame seeds – 25 gms
Cardamom powder – 1 tsp
Water for mixing
Oil for deep frying.
How to make the Bajra Fried Dumpling
Add 1/2 cup water to jaggery and cook till the jaggery completely melts, strain and allow it to room temperature.
In a big mixing bow take sajja pindi, grated coconut, sesame seeds cardamom powder and add jaggery water mix well now add required amount of water and make a soft dough.
Take a banana leaf or a plastic cover apply a little ghee or oil, take a big lemon size ball and press it in to a circle like puri (wet your fingers)
Heat oil in a deep frying pan drop this sajja boorelu in to hot oil and fry till golden.
Store them in a air tight container.
Jaggery water and plain water that we use to make the dough that should be warm not hot water or cold water.
For Bajra flour / Sajja pindi freshly grounded in the mixer will be a good choice other then store bought flour.
Since the fried pancakes will turn to dark brown colour, some add Sago while grinding the flour in the flour mil. It can’t be ground when using our mixer jar.

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Sajja Boorelu ~ Andhra Special | How to Make Sajja Boorelu | Indian Cooking Challenge - January
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Rating: 3.4
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  1. Forgot to give the link Valli sorry jut now I came here to comment then only realize. nicely made and glad to know that your mother and Attamama also know this sweet. hope you all like them.

  2. Anon Its important to have the jaggary thread correct. and did you roll it out thick or thin?..Making it little thinner and cooking in medium flame should make it crispy..

    1. If the pakam is not right, it might break. You can try binding it again with little wheat flour to see how it turns. Or make smaller discs.

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