Suji Appam

Ingredients For Outer Dough

• • Maida - 1 ½ cups
• • Salt - 1 pinch
• • Ghee - 1 teaspoon
• • Water (enough to knead dough) - as required

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Ingredients For Stuffing

• • Fine rawa - 1 cup
• • Sugar - 1 ¼ cups
• • Cashew nuts (fined cut) - 1 tablespoon
• • Water - 2 ½ cups
• • Ghee - 2 tablespoons
• • Cardamom powder - ¼ teaspoon
• • Oil (for frying) - as required

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Method

• 1. Mix maida, salt and ghee together using finger tips.
• 2. Add water and prepare a soft pliable dough. Cover and keep closed for ½ an hour.
• 3. Fry cashew nuts in ghee and keep aside.
• 4. In the same pan add some more ghee and fry rawa until good aroma comes.
• 5. In another stove, heat sugar with 2½ cups of water.
• 6. When sugar is dissolved completely and the mixture starts boiling. Pour it over rawa stirring it constantly.
• 7. Mix cardamom powder, and fried cashew nuts when the mixture becomes thick halwa like consistency. Remove from fire. Allow to cool, and prepare lemon sized balls.
• 8. Take a lemon sized maida dough (grease your hands with oil) and pat it, on top of a greased plantain leaf or a plastic sheet to a thick circle.
• 9. Put prepared rawa stuffing ball on top of it. Lift outer dough on top of it all the sides to close the stuffing properly.
• 10. Pat this ball like appam to a ¼ inch thickness.
• 11. Heat oil in a small curved pan until moderately hot.
• 12. Deep fry appam one by one for a short period on both sides. Do not over fry.
• 13. Drain excess oil on a colander.
• 14. Place over an absorbant paper. Arrange the appam side by side. Do not keep one on top because it will stick on top.
• 15. Serve this sweet on same day. This should be used within two days.