Sanjori

Name: Sanjori
Cuisine: Indian
Ingredients: For stuffing; 1 cup rava; 3/4 cup jaggery; 1/2 tbs ghee; 1/4 cup milk; 1/2 tsp cardamom powder; 1/4 tsp - nutmeg powder; For outer covering; 1 cup maida; 1/2 cup rava; 1 tbs oil; Pinch sugar; 1/2 cup milk approximately (to make dough); As required Ghee to deep fry

deoyani @rani_

Traditional recipe of Maharashtra. Specially made during the festival of Ganesh Chaturthi , Diwali.
#traditional

deoyani @rani_

Traditional recipe of Maharashtra. Specially made during the festival of Ganesh Chaturthi , Diwali.
#traditional

Saved

Ingredients

For stuffing
1 cup rava
3/4 cup jaggery
1/2 tbs ghee
1/4 cup milk
1/2 tsp cardamom powder
1/4 tsp- nutmeg powder
For outer covering
1 cup maida
1/2 cup rava
1 tbs oil
Pinchsugar
1/2 cup milk approximately (to make dough)
As requiredGhee to deep fry

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Steps

1

Heat the ghee in a kadhai. Add rava and roast well till it becomes golden and aromat. Switch off the gas. Let it cool down.
2

Meanwhile take a large mixing bowl. Add milk and grated jaggery mix well till the jaggery dissolved. Then add cardamom powder and nutmeg powder. Mix well.
3

Now add roasted rava and mix all ingredients together.
4

Make a round lemon size ball. Keep aside
5

Take another mixing bowl. Add rava, pinch of sugar and maida. Heat the ghee in a small kadhai. Add hot ghee in the mixture and mix well.
6

Add sufficient milk to make soft dough. Cover add keep aside for 30 minutes.
7

After 30 minutes knead the dough. Add little milk if required. Make a small lemon size ball.
8

Roll it into small circle. Fill the stuffing in the centre. Seal the edges and press gently.
9

Roll it evenly and carefully into small size puri.
10

Heat the ghee in a kadhai. Ghee should be medium hot. Deep fry the sanjori till golden in colour on both side.
11

Drain and remove it on tissue paper. Let it cool down. Sanjori is ready to serve.