Sanjori Recipe | Rava Sanjori | Shiryachi Poli | Maharashtrian Recipe In Marathi | Recipe by Archana
- 7 years ago
Learn How To Cook Sanjori Recipe from Chef Archana Arte only on Ruchkar Mejwani.
Sanjori is a sweet delicacy from the inner parts of Maharashtra. It is a nothing but semolina fried in ghee and stuffed in a chapati. Make this authentic Maharashtrian recipe in simple, quick and easy method at your home and share your experience with us in the comments below.
Ingredients:-
For Sheera:-
2-3 tbsp. Ghee
1 cup Semolina
2 cups Cold Water
1 cup Sugar
½ tsp. Cardamom Powder
For Dough:-
¼ kg. Maida
Salt to taste
4 tbsp. Oil
Water as required
Method:-
The Sheera:-
- In a pan heat ghee and mildly roast semolina in it.
- Then pour cold water, sugar, cardamom powder and mix it well.
- Once the sugar melts completely, cover the pan with the lid and simmer for 5 minutes.
- Once the Sheera is ready transfer it to a plate and let it cool down to room temperature.
The Dough:-
- In a bowl, add maida, salt, oil, water and knead a dough.
- Keep the dough aside for 10 minutes.
The Sanjori:-
Once the Sheera has cooled down, make a ball of it and stuff it in the dough. Dip the Sheera stuffed dough in the Maida and flatten it with a rolling pin. Roast the flattened dough on a tawa with ghee.
Sweet Sanjorya are ready to eat!
Sanjori is a sweet delicacy from the inner parts of Maharashtra. It is a nothing but semolina fried in ghee and stuffed in a chapati. Make this authentic Maharashtrian recipe in simple, quick and easy method at your home and share your experience with us in the comments below.
Ingredients:-
For Sheera:-
2-3 tbsp. Ghee
1 cup Semolina
2 cups Cold Water
1 cup Sugar
½ tsp. Cardamom Powder
For Dough:-
¼ kg. Maida
Salt to taste
4 tbsp. Oil
Water as required
Method:-
The Sheera:-
- In a pan heat ghee and mildly roast semolina in it.
- Then pour cold water, sugar, cardamom powder and mix it well.
- Once the sugar melts completely, cover the pan with the lid and simmer for 5 minutes.
- Once the Sheera is ready transfer it to a plate and let it cool down to room temperature.
The Dough:-
- In a bowl, add maida, salt, oil, water and knead a dough.
- Keep the dough aside for 10 minutes.
The Sanjori:-
Once the Sheera has cooled down, make a ball of it and stuff it in the dough. Dip the Sheera stuffed dough in the Maida and flatten it with a rolling pin. Roast the flattened dough on a tawa with ghee.
Sweet Sanjorya are ready to eat!