Sajjige

Sajjige is a traditional Indian dish, specifically popular in the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu. It is also known as Sheera in Maharashtra and Rava Kesari in Tamil Nadu. Sajjige is a type of semolina pudding, which is typically served as a sweet dish. However, it can also be prepared as a savory dish, known as Upma.

Ingredients and Preparation

The main ingredient of Sajjige is Semolina, which is also known as Rava or Sooji in India. The semolina is roasted in ghee (clarified butter) until it turns golden brown. The other ingredients include sugar, water or milk, and cardamom for flavor. Some variations of Sajjige also include saffron, cashews, and raisins for added taste and texture.

The preparation of Sajjige involves cooking the roasted semolina in water or milk, along with sugar and cardamom. The mixture is stirred continuously to prevent lumps from forming. Once the semolina is cooked and the mixture thickens, it is garnished with fried cashews and raisins. The dish is typically served hot and is often enjoyed as a breakfast dish or a dessert.

Cultural Significance

Sajjige holds a significant place in South Indian culture. It is commonly prepared during festivals and special occasions. In Karnataka, it is a tradition to prepare Sajjige during the festival of Navaratri. The dish is also served as 'prasadam' (a religious offering) in many temples across South India.

Variations

There are several variations of Sajjige, depending on the region and personal preferences. In Andhra Pradesh, the dish is often prepared with pineapple or mango, known as Pineapple Kesari or Mango Kesari. In Tamil Nadu, a savory version of the dish known as Rava Upma is popular, which includes vegetables and spices.