Sooji Appam Recipe | Traditional South Indian Sweet

“Golden crisp outside, soft jaggery-sooji filling inside — a festive treat that melts in your mouth!”

A classic festive delicacy, Sooji Appam combines the crunch of a thin maida shell with the sweetness of roasted rava, jaggery, and cardamom. It’s a beloved sweet often made for Diwali, Gokulashtami, or special occasions. Crispy, soft, and rich in flavor, this traditional sweet is pure indulgence in every bite.

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🛒 Ingredients

For Dough (Outer Layer)

• Maida (All-purpose flour) – 1.5 cups
• Salt – ¼ tsp
• Water – ½ to ¾ cup (as needed)
• Oil – for kneading & resting (about ½ cup sesame oil)

For Stuffing (Sweet Filling)

• Rava (Sooji/Semolina) – 1 cup
• Water – 3 cups
• Jaggery – 2 cups (powdered)
• Cardamom Powder – 1 tsp
• Ghee – 1 tbsp

For Deep Frying

• Oil – as required

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👩‍🍳 Instructions

1. Prepare the Dough

• In a mixing bowl, combine maida and salt.
• Add water little by little and knead into a sticky dough.
• Apply oil to hands and knead well for 10–15 minutes until soft and pliable.
• Place dough in a bowl, immerse fully in oil (about ½ cup), and rest for 30 minutes to 1.5 hours.

2. Prepare the Stuffing

• Dry roast rava in a kadai until golden and aromatic. Set aside.
• In the same kadai, boil 3 cups water.
• Slowly add roasted rava, stirring continuously to prevent lumps.
• Cook until it reaches porridge consistency.
• Add jaggery, mix well, and cook 5–10 minutes until thick.
• Stir in cardamom powder and ghee. Switch off flame.
• Once cooled, roll into lemon-sized balls.

3. Shape the Appam

• Heat oil in a kadai on medium-high flame.
• Grease a butter paper or banana leaf with oil.
• Take a small portion of maida dough and spread thinly with fingers.
• Place one rava-jaggery ball in the center, cover with dough, and flatten gently.

4. Fry the Appam

• Drop the prepared appam carefully into hot oil.
• Fry until puffed and golden brown on both sides.
• Remove and drain on tissue paper to absorb excess oil.

Serve hot and enjoy the festive sweetness! 🍯

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🍽️ Serving Suggestions

• Can be enjoyed as a tea-time snack.
• Pair with a glass of spiced masala milk for a royal treat.

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🌟 Tips & Notes

• Knead Well – Soft dough ensures thin, crispy outer shell.
• Oil Resting – Resting dough in oil makes it flexible and non-sticky.
• Stuffing Texture – Ensure rava mixture is thick; too watery stuffing may leak.
• Frying Heat – Oil should be medium-hot, not smoking, for even puffing.
• Banana Leaf Tip – Makes spreading dough easy and adds aroma.

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🥗 Nutritional Highlights

Jaggery

• Rich in iron and minerals, boosts energy naturally.

Rava (Sooji)

• Provides instant energy and keeps you full longer.

Cardamom & Ghee

• Aid digestion and enhance flavor.

Maida (Flour)

• Adds crispiness and structure, best enjoyed in moderation.

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🧊 Storage

• Stays fresh at room temperature for 1–2 days in an airtight container.
• Refrigerate for up to 3–4 days; reheat on a tawa or air fryer to regain crispiness.
• Best enjoyed fresh and warm during festivals.

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Experience the festive joy of Sooji Appam — a golden, crispy delight with a heart of sweet jaggery! 🎉

Video Tutorial