Sanjori, a soft parantha with sweetened semolina stuffing is a delicious and special sweet recipe made in a Maharashtrian household.SANJORIIngredientsStuffing1 cup semolina (rawa)2 tbsps ghee + for drizzling1 cup sugarA pinch of salt½ tsp green cardamom powderDough1½ cups refined flour (maida) + for dustingA pinch of salt1 tbsp oilMethod1. To make the stuffing, heat ghee in a non-stick pan. Add semolina and roast till golden brown.2. Stir in 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 thickens4. Switch the heat off and transfer the mixture into a large bowl and allow to cool 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.7. Take a portion of the dough and shape it into a ball. Dust the worktop with some flour, place the dough ball and roll it into a small disc. Stuff it with a ball of the stuffing. Bring the edges to the centre and press to seal.8. Dust the worktop with some refined flour, place the stuffed dough and roll it into a disc. 9. Heat a non-stick tawa, place the disc on it and cook for 1-2 minutes. Flip, apply some ghee and cook the other side for 1-2 minutes as well.10. Serve warm.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #Sanjori
