A family recipe, that gives total satisfaction for the sweet cravings. A traditional sweet made during festivals like navaratri/dasara. In Karnataka this is popularly known as Gulpavate. Gulpavate is a made using wheat or semolina. My MIL introduced me to the semolina version of this sweet.
Rave Sajjighe/Gulpavate can be easily made with few basic pantry ingredients, which makes it perfect to whip up when you have a craving. The Rave/Sojji/Semolina is carefully roasted till it gives a nutty aroma. The roasted semolina is soaked along with fresh coconut in jaggery syrup. Its let to rest for the magic to happen i.e. making the semolina granules sweet and soft. The soaked semolina mixture is drizzled with ghee and cooked till it comes together. Once its cools down for a few minutes, mould them into desired shape and its ready to devour. I love to shape them like discs and top with some grated copra.
semolina/rave 1 cup
grated fresh coconut 2 cups
jaggery powder 1 cup
ghee 3 tsp
water 1/2 cup
grated copra 1 tbsp
Heat 1 tsp of ghee in a pan, add the semolina and continue to stir till it gets fragrant for about 5 mins on medium-low flame. (Note: don’t let the semolina brown)
Grind the grated coconut with 1/4 cup water. Mix the coconut with the semolina and let it rest for 30 mins.
To make jaggery syrup: Mix jaggery powder with 1/4 cup of water in another pan and heat till the jaggery dissolves.
Pour the jaggery syrup on the semolina-coconut mixture, add 2 tsp of ghee.
Mix well, cook till all the syrup is absorbed and the mixture comes together like a dough.
Turn off the flame and let cool for 10 mins.
Take small portions (about 2 tbsp) of the mixture, make small balls and flatten it to a slightly thick disc.
Sprinkle few strands of the grated copra/dried coconut on the disc and let cool completely.
Store in air tight container
** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **