Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Sojji Appam (சொஜ்ஜி அப்பம்)

Traditional 60. Sojji Appam recipe

🧺 Ingredients

• 1 cup fine semolina (rava/sooji)
• ¾ cup jaggery powder (about 120 g — adjust to taste)
• ½ cup water (for jaggery syrup)
• 1.5 cups water (for cooking rava)
• ½ cup whole milk
• ½ tsp cardamom powder
• Pinch of edible camphor (pacha karpooram) — optional, traditional
• ¼ tsp dry ginger powder (sukku)
• 4 tbsp ghee (divided)
• 15 cashew nuts, halved
• 2 tbsp raisins
• Pinch of salt

👩‍🍳 How to make Sojji Appam

1. Combine jaggery powder and ½ cup water in a small saucepan over low heat.
2. Stir until completely dissolved — do NOT boil to hard-ball stage, just melt and dissolve.
3. Strain through a fine sieve to remove grit.
4. Set aside.
5. In a heavy-bottomed kadai or saucepan, heat 2 tbsp ghee over medium heat.
6. Add rava — toast for 3–4 minutes, stirring constantly, until it turns light golden and smells nutty.
7. The ghee-toasted rava aroma is extraordinary.
8. Reduce heat to low.
9. Carefully add 1.5 cups hot water to the toasted rava (stand back — it will steam and sputter).
10. Stir vigorously.
11. Add ½ cup milk.
12. Stir continuously on medium-low heat for 4–5 minutes until rava absorbs all liquid and becomes a thick, smooth, porridge-like consistency.
13. Reduce heat to very low.
14. Pour jaggery syrup gradually into the rava, stirring continuously.
15. The mixture may initially look like it's seizing — keep stirring.
16. Within 1–2 minutes, everything blends into a smooth, golden, thick paste.
17. Add cardamom powder, dry ginger powder, edible camphor (if using), and a pinch of salt.
18. Stir well.
19. Cook on very low heat for 3 more minutes until the mixture is very thick, pulls from the pan sides, and a glossy sheen appears from the jaggery caramelizing slightly.
20. In a small pan, heat remaining 2 tbsp ghee.
21. Add cashew halves — fry 1 minute until golden.
22. Add raisins — fry 30 seconds until plump.
23. Pour everything (ghee + cashews + raisins) over the sojji.
24. Stir the ghee-cashew-raisin garnish into the sojji or leave on top for presentation.
25. Serve hot in small bowls or temple-style in a banana leaf cup.
26. The richness from the ghee, sweetness from jaggery, and aroma from cardamom make this one of Tamil Nadu's most beloved sweet preparations.

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