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.
Ingredients
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
Instructions
- 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.
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.