Rawa-Khoya Sanjori With Jaggery
Sanjori or Sathori is a traditional sweet made in Diwali, very common in the maharashtrian households. Especially at this occasion of Diwali, these sweet Pooris stuffed with a delicious combination of rawa-Khoya and Jaggary complimenting it are the Spices like poppy seeds, nutmeg and cardamon, are surely made.
So this Diwali try out these stuffed pooris and they will become a very popular item on your Diwali menu. We have used homemade Mawa, which is fresh and hygienically made and stored you can check out the recipe in the links
Drop in a comment if you have made this recipe
Portion Size : (20 pieces)
Cook Time : 20 min
Prep Time :3 hrs(including time for resting)
Ingredients
Ingredients for the crust/covering
MAIDA 2C
RAWA/SEMOLINA 2 TBSP
GHEE/CLARIFIED BUTTER 2 TBSP
MILK ¾ C (APPROX)
Ingredients for the filling
RAWA(FINE) 1C
MAWA/KHOYA 1 C
JAGGARY 1 & 1/2 C
CARDAMON PODS 8-10 PODS
POPPY SEEDS 2 TBSP
NUTMEG 1TSP
Instructions for the Filling.
Step 1
In a pan heat 2 tablespoons of Ghee .When the ghee has melted add 2 cups of fine Rawa or Semolina.
Step 2
Keep the flame very low and keep on sautéing as rawa has a tendency to burn
After sometime the Rawa starts emanating and a wonderful aroma and it will turn brown golden brown in color. That is when your Rawa is done.
Step 3
Now add one cup of Mawa/Khoya to this mix and keep on sautéing. Mawa will soften and mixed with the Rawa nicely.
Step 4
Now add one and half cup of jaggary to this mixture and keep the low give the flame very low the jaggary will melt and it will mix completely with the Rawa and the Mawa mixture.
Step 5
In another pan add 2 tablespoons of poppy seeds and swirl that around so So that they get roasted evenly Now allow the poppy seeds to cool down and add to a mixer jar.
Add the de-shelled cardamom pods to the mixer jar along with one teaspoon of sugar.
The sugar is added to ease the process of grinding Grind into a fine powder Add this mixture to the Rawa Mawa mix Add 1 tsp of Nutmeg.
Step 6
Give it a nice mix and shut off flame. Allow the mixture to cool down for some time and then mixed with hand .Mix it thoroughly.
Step 7
Now slowly add saffron infused milk little by little into the mixture so So that the rawa moistens up an it can come together. Keep it aside for 2-3 hours or best practice is to keep it overnight . This will mature the Masala and they will start giving out their aromas
Step 8
Make small ball of the filling and flatten them like pedhas. The portion sizes given make about 20 of 1 inch diameter
Instructions to make the Covering.
Step 1
In a mixing bowl add 2 cups of Maida to it . Add 2 tablespoons of Rawa.
Add of 1 Teaspoon salt. Add 2 tablespoons of hot ghee as mohan into the rawa-mawa mix. Start rubbing with hands that we can form crumbs. Mix thoroughly with hands so the t rawa is coated with the ghee.
Step 2
Add milk little by little form tough dough. Keep it covered for one hour or two hours.
Portion of the dough to form same size and number of balls as that of the filling .
Step 3
Now roll the dough balls into small disks or chapattis and place the flattened ball of filling on top of it. Cover on all sides and twist of the excess from the top and seal the ball
Step 4
You can either roll it into a flat stuffed disk or dab the edges to increase size...to about 2inch diameter.
Fry in oil till both sides are golden brown. And you Sanjori’s are ready
delicious