Learn How To Cook Sanjori Recipe from Chef Archana Arte only on Ruchkar Mejwani. <br />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. <br /> <br />Ingredients:- <br />For Sheera:- <br />2-3 tbsp. Ghee <br />1 cup Semolina <br />2 cups Cold Water <br />1 cup Sugar <br />½ tsp. Cardamom Powder <br /> <br />For Dough:- <br />¼ kg. Maida <br />Salt to taste <br />4 tbsp. Oil <br />Water as required <br /> <br /> <br />Method:- <br />The Sheera:- <br />- In a pan heat ghee and mildly roast semolina in it. <br />- Then pour cold water, sugar, cardamom powder and mix it well. <br />- Once the sugar melts completely, cover the pan with the lid and simmer for 5 minutes. <br />- Once the Sheera is ready transfer it to a plate and let it cool down to room temperature. <br /> <br />The Dough:- <br />- In a bowl, add maida, salt, oil, water and knead a dough. <br />- Keep the dough aside for 10 minutes. <br /> <br />The Sanjori:- <br />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. <br /> <br />Sweet Sanjorya are ready to eat!
