Sanjori

Ingredients

• Stuffing
• 1 cup semolina (rawa)
• 2 tablespoons ghee + for drizzling
• 1 cup sugar
• A pinch of salt
• ½ teaspoon green cardamom powder
• Dough
• 1½ cups refined flour (maida) + for dusting
• A pinch of salt
• 1 tablespoon oil

Method

1. To make stuffing, heat ghee in a non-stick pan, add semolina and saute till golden brown.
2. Add 2 cups water and mix well. Cover and cook for 3-4 minutes. 
3. Add sugar, salt and green cardamom powder and mix well. Cook till the sugar melts and the mixture thickens. 
4. Switch the heat off and transfer the mixture into a large bowl and allow to cool down  completely. 
5. To make the dough, take refined flour in a parat. Add salt, oil and 1 cup water and knead to a soft dough. Cover with a damp muslin cloth and set aside for 15-20 minutes. 
6. Divide the stuffing into equal portions and shape each portion into a ball. Divide the dough into equal portions and shape them into balls.
7. Dust the worktop with some flour, place a dough ball on it and roll it into a small disc. Stuff it with a stuffing ball, bring the edges to the centre and press to seal.
8. Dust the worktop with some refined flour, place the stuffed ball and roll it into a disc. Use up the remaining dough ball and stuffing ball similarly.   
9. Heat a non-stick tawa, place each disc, one at a time, on it and cook for 1-2 minutes. Flip, apply some ghee and cook the other side for 1-2 minutes as well. Cook all the discs similarly.
10. Place them on a serving plate and serve warm.