Directions

Make the stuffing

• Roast poppy seeds.
• Blend date, almond and poppy seeds with milk into a paste.
• Add raisins, powdered cloves, coconut and brown sugar.
• Keep the mixture on low heat, stir until it leaves the side of the pan – approximately 45 mins or until it turns reddish brown.
• Add cardamom.

Make the Dough

• Mix all purpose flour, salt and butter in a bowl.
• Make a stiff dough using as little water as possible.
• Knead well – cover the dough with wet towel for 1 hour.

Make the Sajjapa

• Knead the dough well again to make the it soft and pliable. Divide the dough to small lemon sized balls.
• Divide the date stuffing into small balls.
• Take a lemon size ball and flatten it into 5-inch circle using hand or rolling pin.
• Keep little date stuffing in the middle.
• Close all sides with the extra dough.
• Roll or pat with your hands gently into a small stuffed poori. Make sure the stuffing does not ooze out.
• Take a deep pan and heat enough oil to deep fry.
• Deep fry in oil, on a medium heat, till the outer covering is golden brown and crispy. Remove onto a paper napkin to remove excess oil. Continue the process with the remaining dough.
• Store them in an airtight container after it cools and you can store them for 10-15 days.