Sajjige

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Sajjige
Sooji Halwa (Rava Sheera).jpg
Alternative namesLapsi(Gujarati),Sheera, sooji halwa
TypeIndian desserts, Breakfast
Place of originIndia
Region or stateIndian subcontinent
Main ingredientssemolina, sugar, ghee, milk

Sajjige is a semolina based sweet dish that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa. It is also served in Europe and United States as semolina pudding.

Sajjige is a Cuisine of India and a kesar/saffron flavoured variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety though is unflavoured and prepared with just semolina, sugar, ghee, and milk.

As it is easy to prepare, it is often favoured as a breakfast item, especially with pooris, in other parts of India. This dish is known to have several health benefits.[1]

It is also offered as a prasad during Hindu puja rituals, such as in the Satyanarayana Puja. Sajjige occasionally includes fruits such as bananas and pineapple.

Historical usage[edit]

In Medieval Arab cuisine, semolina was cooked with water, honey, camphor, saffron, and sesame oil.[2]

In 14th century Spain, semolina was cooked with almond milk, oil and optionally saffron for coloring.[3]

In England circa 1845, baked semolina puddings were recommended by renowned cooks such as Eliza Acton.[4]

See also[edit]

References[edit]

  1. ^ "Benefits". Healthbeautyblogs.com. Retrieved 10 June 2015.
  2. ^ Rondinson, Maxime; et al. (1998). Medieval Arab Cookery, essays and translations. Prospect Books. pp. 423–424.
  3. ^ Santanach, Joan (2008). The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books. ASIN 1855661640.CS1 maint: ASIN uses ISBN (link)
  4. ^ Acton, Eliza. Modern Cookery for Private Families.

External links[edit]