Bombai Rava: 1/4Kg Sugar: 1/4Kg Maida: 1/4 Kg Elaichi powder:1/4 tsp Kaju: crushed pieces Salt: Pinch Oil: for Deep Frying Procedure: Boil water and add Rava when Rava is cooked to halwa consistency add sugar, elaichi powder, kaju pieces and mix thoroughly Switch off the stove after the water evaporates and halwa is done and let it cool Knead the maida by adding pinch of salt like poori dough Make small lemon size balls of maida Make small balls of halwa Make small pooris of maida and stuff with halwa Roll the stuffed balls to pooris Deep fry the stuffed pooris till golden brown Sojja polelu is ready to serve. Can be stored for 2-3 days.
Thank you Rakinya and Freespirit20. This is one of the recipes I had learnt from my Grandmother and mother
