Jammu special Sasrut recipe | homemade sasrut recipe | Dogra wedding recipe sasrut with step wise pictorial and video method.
WHAT IS SASRUT & ITS SIGNIFICANCE?
Sasrut is a kind of fried pancake made of refined flour stuffed with lots of nuts and studded with coconut slivers and coins on the surface of it.
Sasrut is not a recipe only but it is a culture, it is a tradition and it is a custom.
Hailing from Jammu province of UT of Jammu and Kashmir, this dogri delicacy is made during weddings only. Made during weddings doesn’t mean that it is a part of wedding stall menu.
When the bride goes to her in-laws on Vidai/Doli from her parental home, sasrut is sent along with her. Coconut and coins studded on sasrut is a symbol of prospority & it is believed & craved that she begins the journey of her new life with all good fortune.
With sasrut, she also carries Gulra and both sasrut and Gulra is then distributed a bit to all the relatives from in laws side.
To know and get the recipe of GULRA, click on the picture below
IF’S & BUT’S ABOUT THIS RECIPE
If you ask…
can we replace all purpose flour with whole wheat flour?
What if we avoid nuts?
Instead of desiccated coconut, can we use fresh coconut?
Can we bake instead of frying?
If we use oil instead of ghee for frying?
What if we don’t tuck coins as they aren’t edible? And
Many more questions…
Then there’s only one answer to all.
As already stated in the beginning, sasrut is not just a recipe but a tradition and we never feel like making any changes to traditional recipes.
Even if we can do more better, more healthy, still never because our traditions are valueables and so are traditional recipes.
ALSO SEE
few more dessert recipes from Jammu
- Jammu special sund
- pude recipe
- Traditional dogri recipe gheur
- Jammu special madra
- jammu chocolate recipe
To know more about jammu and Kashmir recipes, click here.
STEP WISE PICTORIAL METHOD OF JAMMU SPECIAL SASRUT RECIPE
- Add 1 tsp of desi ghee in a non stick pan and put on low heat.
- Add coconut slivers and roast them till turn slightly brown and crisp. Take these slivers out of pan and keep aside.
- Now take a bowl and add all the ingredients mentioned for kneading a dough i.e. maida, dessicated coconut, fennel seeds, sounth, sugar, almonds, cashews, raisins, salt and khas khas.
- Add a very little water at a time and start kneading the dough. Dough should be slightly soft.
- Let the dough rest for 5 minutes.
- After 5 minutes, grease a surface with desi ghee and place dough on it.
- Start flattening the dough into a round shape from all the sides using fingers. In size and width, dough looks like a pizza base.
- Add 3-4 tbsp of ghee in the pan and put on low heat.
- Put this flattened dough into pan.
- Now arrange coconut slivers and coins, both in standing position, over the surface of dough disc.
- Dough disc is cooking from the bottom and to cook the top, keep pouring hot ghee, using spoon, all over the top so that sasrut gets cooked evenly from both sides.
- When the sides of sasrut turns brown, remove sasrut from the pan.
- Your dogri delicacy Sasrut is ready.
Enjoy.
NOTES
- Don’t keep the sasrut too much thin otherwise it will remain raw from inside.
- Cook on lowest heat otherwise sasrut will turn brown immediately from the bottom but remain raw from the rest of the portions.
- Tuck coconut and coins only in the raw sasrut because after cooking dough will not receive them properly.
- Keep pouring hot ghee on all upper sides of sasrut as you can’t flip it to cook from top, being coconut and coins studed.
- Sasrut will not be as brown from top as brown from bottom but it will be still cooked.
JAMMU SPECIAL SASRUT RECIPE – RECIPE CARD
Jammu special Sasrut recipe
From the land of Jammu, Sasrut is a kind of fried pancake made of refined flour stuffed with lots of nuts and decorated with coconut slivers and coins on the surface of it.
1 cup = 200 ml
FOR DOUGH
- 1 cup all purpose flour/maida
- 1/2 cup dessicated coconut
- 1 tsp fennel seeds
- 1/2 tsp sounth/dry ginger powder
- 3 tbsp sugar
- 2 tbsp almonds (finely chopped)
- 2 tbsp cashews (finely chopped)
- 3 tbsp Raisins
- 1 tsp poppy seeds/khas khas
- Pinch of salt
- Water as per need
ADDITIONAL INGREDIENTS
- 8-10 Coconut slivers
- 1 tsp desi ghee for roasting coconut
- 3-4 tbsp desi ghee for shallow frying sasrut
- 12-15 Coins (Rupees)
-
Add 1 tsp of desi ghee in non stick pan and put on low heat.
- Add coconut slivers and roast them till turn slightly brown and crisp. Take these slivers out of pan and keep aside.
- Now take a bowl and add all the ingredients mentioned for kneading a dough i.e. maida, dessicated coconut, fennel seeds, sounth, sugar, almonds, cashews, raisins, salt and khas khas.
- Add a very little water at a time and start kneading the dough. Dough should be slightly soft.
- Let the dough rest for 5 minutes.
- After 5 minutes, grease a surface with desi ghee and place dough on it.
- Start flattening the dough into a round shape from all the sides using fingers. In size and width, dough looks like a pizza base.
- Add 3-4 tbsp of ghee in the pan and put on low heat.
- Put this flattened dough into pan.
- Now arrange coconut slivers and coins, both in standing position, over the surface of dough disc.
- Dough disc is cooking from the bottom and to cook the top, keep pouring hot ghee, using spoon, all over the top so that sasrut gets cooked evenly from both sides.
- When the sides of sasrut turns brown, remove sasrut from the pan.
- Your dogri delicacy Sasrut is ready. Enjoy.
- Don’t keep the sasrut too much thin otherwise it will remain raw from inside.
- Cook on lowest heat otherwise sasrut will turn brown immediately from the bottom but remain raw from the rest of the portions.
- Tuck coconut and coins only in the raw sasrut because after cooking dough will not receive them properly.
- Keep pouring hot ghee on all upper sides of sasrut as you can’t flip it to cook from top, being coconut and coins studed.
- Sasrut will not be as brown from top as brown from bottom but it will be still cooked.
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I totally agree, why to make changes in a traditional recipe without even trying first time. I have never come across this recipe and it sounds so amazing, through and through it screams essence of Jammu!
Thank you so much
I am so glad to see your blog fill up with unique recipes close to your heart. These are the gems of recipe that take time to perfect and pass on to the upcoming generations. I will love to try my hands on these and learn these from you.
So happy to know you loved it. Thank you so much
This is very interesting, whether it is the tradition behind it or the recipe in itself… Like you mentioned, such recipes are best left unchanged to protect its authenticity…
Thanks a bunch
What a lovely dish! It sounds so good… Loved this traditional recipe and you said it right we should keep our traditional dishes as they are. Great share!
Glad you liked it. Thanks
Loved this traditional recipe…interesting to know new things from other traditions! Sounds & looks so delicious! By the way…I must say…That mehendi looks so beautiful!
Thank you so much.
Wow, such a rich traditional recipe! totally agree, no subsitution in traditions, we already have lost many bcoz of these substitutes!!!
i m in awe, seeing it is cooked with the coins! i m definitely trying this one! wonderful share!
Such sla lovely tradition and a delicious delicacy associated with it ! The studded pancake looks absolutely inviting !
Thank you
Sasrut/Susrot is one is my favorite dish from Jammu cuisine and I tried this once after watching on TV. It tastes delicious with my favorite coconut in this. I must say this one is the tastiest sweet dish I have ever had.
This is absolutely delicious. Thank you
Absolutely in love with the traditional recipe and like you mentioned, there is no substitution and if’s and but’s in tradition. And that mehendi hand and the rings are perfect!
Thank you so much for special mention to mehandi and rings. Lol.
An interesting tradition and am glad that there are no alterations or short cuts to the original recipe. Some things are best left the way they should be.
Thank you so much