Make the Stuffing

• Roast poppy seeds.
• Blend dates, almonds and poppy seeds with milk into a paste.
• Add raisins, powdered cloves, coconut and brown sugar.
• Keep the mixture on low heat, stirring until it leaves the side of the pan — approximately 45 minutes or until it turns reddish brown.
• Add cardamom.

Make the Dough

• Mix all-purpose flour, salt and butter in a bowl.
• Make a stiff dough using as little water as possible.
• Knead well and cover the dough with a wet towel for 1 hour.

Make the Sajjapa

• Knead the dough well again until it is soft and pliable. Divide the dough into small lemon-sized balls.
• Divide the date stuffing into small balls.
• Take a lemon-sized dough ball and flatten it into a 5-inch circle using your hand or a rolling pin.
• Keep a little date stuffing in the middle.
• Close all sides with the extra dough.
• Roll or pat gently with your hands into a small stuffed poori. Make sure the stuffing does not ooze out.
• Take a deep pan and heat enough oil for deep frying.
• Deep fry in oil over medium heat until the outer covering is golden brown and crispy. Remove onto a paper napkin to remove excess oil.
• Continue the process with the remaining dough.
• Store them in an airtight container after they cool. They can be stored for 10–15 days.