Satori

Ingredients

• Dough
• 1 cup refined flour
• 2-3 tablespoons semolina (rawa)
• ½ teaspoon salt
• 2-3 tablespoons melted ghee
• Stuffing
• 1 tablespoon ghee
• 2-3 tablespoons semolina (rawa)
• ½ cup crumbled mawa
• 2-3 tablespoons milk
• ½ teaspoon green cardamom powder
• ¼ cup powdered sugar

Method

1. To make the stuffing, heat ghee in a non-stick pan, add semolina and saute till light golden. Add mawa, mix well and saute till the mawa melts.
2. Add milk, mix and cook for 8-10 minutes. Add green cardamom powder, mix well, transfer the mixture onto a plate and let it cool slightly.
3. To make the dough, take refined flour in a large bowl, add semolina, salt and melted ghee and mix well. Add 1 cup water and knead into a soft dough. Cover with a damp cloth and set aside for 10-15 minutes.
4. Add powdered sugar to the stuffing mixture and mix well. Divide the mixture into equal portions and shape each portion into a ball.
5. To make satori, divide the dough into same number of portions as the stuffing mixture and shape each portion into a ball. Roll out each dough ball into a small disc, place a stuffing ball in the centre of the disc, bring the edges to the centre and pinch to seal and remove excess dough. Roll out each stuffed ball into a small disc again.
6. Heat a non-stick tawa, place each disc on it and cook for 2-3 minutes. Flip, drizzle some ghee and cook the other side for 2-3 minutes as well. Flip again an apply some ghee and continue to cook for 1 minute.
7. Arrange on a serving plate. Serve.