INGREDIENTS :
FOR THE STUFFING : (Will make around 20 Satoris)
FOR THE STUFFING : (Will make around 20 Satoris)
Khoya/Khava/Mawa: 500 gms
Castor Sugar: 2 bowls (Can be adjusted as per taste)
Desi ghee or clarified butter: 2-3 tsp
Wheat flour: 1 bowl
Cardamom powder: ½ tsp
Khus Khus / Poppy seeds: ½ bowl
FOR THE COVERING:
Maida: 500 gms
Rawa or Sooji: 1 bowl
Warm Milk: 3 tbsp
2-3 Table spoons of Hot Oil (This is called ‘Mohan’ in Marathi and helps in making the covering crisp)
Pinch of salt
METHOD:
1. In a mixing bowl, take 3 tbsp of warm milk. Add the Sooji/ Rawa to this milk. Keep aside for some time till all the milk is absorbed into the rawa.
2 To this add the Maida, a pinch of salt and the oil while its still hot.
Mix using as little water as possible to make a stiff yet soft dough. Keep covered for at least two to three hours.
For the stuffing:
1. In a thick bottomed pan or wok, first heat the khoya till a little ghee separates from it. Stir continuously to avoid burning or the khava changing colour. This will take a few minutes.
2. Remove and keep aside.
3. In the pan, now add the wheat flour and roast it for 2 minutes while stirring continuously, this prevents the khava from curdling .
4. In a bowl, mix khava, roasted wheat flour, castor sugar, poppy seeds and cardamom powder.
5. Mix this well. Add more sugar if required. The stuffing is now ready.
MAKING THE PURIS:
Make small round balls of the dough and roll them out till they are about 5 cms in Diameter.Take similar quantity of the stuffing and stuff this inside the rolled out dough .
Make it round again by covering the filling with dough on all sides.Roll out these rounds gently with a roling pin or belan till they are around 4 inches in diameter.
Remember, the Satori should not be very thin. Should be about 2-3 mm in thickness. Else they wont puff up.
Heat them on a taws or a flat pan on medium or low heat. Spread a little ghee on them as you roast them.
This will give a nice golden brown colour and flavour as well.These can be eaten hot or room temperature, as per your liking.Can also be stored for upto a week in the refrigerator.
Castor Sugar: 2 bowls (Can be adjusted as per taste)
Desi ghee or clarified butter: 2-3 tsp
Wheat flour: 1 bowl
Cardamom powder: ½ tsp
Khus Khus / Poppy seeds: ½ bowl
FOR THE COVERING:
Maida: 500 gms
Rawa or Sooji: 1 bowl
Warm Milk: 3 tbsp
2-3 Table spoons of Hot Oil (This is called ‘Mohan’ in Marathi and helps in making the covering crisp)
Pinch of salt
METHOD:
1. In a mixing bowl, take 3 tbsp of warm milk. Add the Sooji/ Rawa to this milk. Keep aside for some time till all the milk is absorbed into the rawa.
2 To this add the Maida, a pinch of salt and the oil while its still hot.
Mix using as little water as possible to make a stiff yet soft dough. Keep covered for at least two to three hours.
For the stuffing:
1. In a thick bottomed pan or wok, first heat the khoya till a little ghee separates from it. Stir continuously to avoid burning or the khava changing colour. This will take a few minutes.
2. Remove and keep aside.
3. In the pan, now add the wheat flour and roast it for 2 minutes while stirring continuously, this prevents the khava from curdling .
4. In a bowl, mix khava, roasted wheat flour, castor sugar, poppy seeds and cardamom powder.
5. Mix this well. Add more sugar if required. The stuffing is now ready.
MAKING THE PURIS:
Make small round balls of the dough and roll them out till they are about 5 cms in Diameter.Take similar quantity of the stuffing and stuff this inside the rolled out dough .
Make it round again by covering the filling with dough on all sides.Roll out these rounds gently with a roling pin or belan till they are around 4 inches in diameter.
Remember, the Satori should not be very thin. Should be about 2-3 mm in thickness. Else they wont puff up.
Heat them on a taws or a flat pan on medium or low heat. Spread a little ghee on them as you roast them.
This will give a nice golden brown colour and flavour as well.These can be eaten hot or room temperature, as per your liking.Can also be stored for upto a week in the refrigerator.
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