Sanjori- Halwa/Sheera Stuffed Paranthaby Sonal Sardesai

  • Sanjori- Halwa/Sheera Stuffed Parantha, How to make Sanjori- Halwa/Sheera Stuffed Parantha
Sanjori- Halwa/Sheera Stuffed Paranthaby Sonal Sardesai
  • Sanjori- Halwa/Sheera Stuffed Parantha (36 likes)

  • By Sonal Sardesai|
    Last updated on Mar 21st
  • Prep Time3Hours
  • Cook Time10mins
  • Serves4People

Video for key ingredients

  • How to make Ghee

Sanjori- Halwa/Sheera Stuffed Parantha


  • For the Halwa/Sheera-
  • 1) Suji/ Rava/Semolina - 1 cup
  • 2)Ghee/Clarified Butter - 4 tbspns
  • 3) Sugar -1 cup
  • 4) Water - 2 cups
  • 5) Milk - 1 cup
  • 6) Cardamom Powder - 1 tspn
  • 7) A few strands of Saffron dissolved in 2 tbspns of warm milk - optional
  • 8) Badams / Almonds- 4-5 ,finely silvered
  • 9) Roasted Besan/ Gramflour - 3/4 th cup
  • For the outer covering of the flat-bread -
  • 1) Wholewheat Flour - 4 cups
  • 2) Ghee/ Refined Veg Oil - 1 tbspn
  • 3) Salt - a pinch or 1/4th tspn
  • 4) Water - As required, to knead the dough


  1. For the Sheera -
  2. Keep the water and milk to boil in a vessel, adding sugar to it and simmer on low heat till the sugar dissolves completely.
  3. Meanwhile,heat the ghee in a non-stick or heavy bottomed aluminium pan or kadhai.
  4. Roast the Suji on low heat,stirring briskly time and again,till golden brown and fragrant. This should take 5-6 minutes. Switch off the heat.
  5. Pour the water-milk-sugar mixture into the kadhai, carefully, stirring all the while to avoid lumps.
  6. Switch on the heat, cook covered on low heat for 3-4 minutes till the halwa comes to a fine, thick consistency.
  7. Take off the heat.
  8. Mix in the cardamom powder and the saffron if you are using it.
  9. Add the chopped badam. Mix in.
  10. Cool. Refrigerate for about two hours.
  11. Add the roasted besan to the cooled halwa, mix well and keep aside.
  12. For the Sanjori -
  13. Knead the wholewheat flour adding water, salt and the oil into a tightish dough, as you would for paranthas.
  14. Keep aside, covered,for fifteen minutes.
  15. Make small balls out of the dough, roll out a little, stuffing the cold halwa mix into them, roll out again, as you would for any stuffed parantha,adding dry flour for dusting and rolling out the stuffed roti.
  16. Roast or seko on a tawa on medium heat, brushing with a litlle ghee on both sides.
  17. Brown and cook the Sanjoris on both sides uniformly and take off the tawa.
  18. Serve topped with melted ghee.
  19. This makes for a great brunch on holidays.
My Tip: Adding milk while preparing the halwa/sheera, keeps the filling moist and this marries well with the crusty, flaky top crust of the flat-bread. You can add a pinch of nutmeg powder to the sheera stuffing, it lifts the flavours to another level. A day old halwa, chilled in the refrigerator, actually makes for the perfect, firm filling for the Sanjoris.
    comment 2
    Shalini Digvijay 8 months ago

    Sonal these are good...

    comment 2
    Sonal Sardesai 8 months ago

    Shalini, so, touched and humbled with your five stars and warm feedback, I am so glad you remembered these! :)

    comment 2
    Shalini Digvijay 8 months ago

    these are yummmm and we fried ghee and ate this with rajma.... awesome. Every navratri now we stash some halwa to make your sanjori Sonal... :kissing_heart: :kissing_heart: :kissing_heart:

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