Sajjige

Sajjige
Alternative names Sheera, sooji halwa
Type Indian desserts, Breakfast
Place of origin India
Region or state Indian subcontinent
Main ingredients semolina, sugar, ghee, milk
Cookbook: Sajjige  Media: Sajjige

Sajjige is a semolina based sweet that originated from the Karnataka. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera 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 Karnataka and a kesar/saffron flavoured variation of this is the Kesari bhath. 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

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

References

  1. ↑ "Benefits". Retrieved 10 June 2015.
  2. ↑ Rondinson, Maxime; et al. (1998). p. 423-424 Medieval Arab Cookery, essays and translations Check |url= value (help). Prospect Books.
  3. ↑ Santanach, Joan (2008). p. 423-424 The Book of Sent Sovi: Medieval recipes from Catalonia Check |url= value (help). Tamesis Books.
  4. ↑ Acton, Eliza. Modern Cookery for Private Families.
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