Name: Sanjori- Halwa/Sheera Stuffed Parantha recipe by Sonal Sardesai at BetterButter
Prep time: 180 min
Cook time: 10 min
Total time: 190 min
Yield: 4
Ingredients: 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

ABOUT Sanjori- Halwa/Sheera Stuffed Parantha RECIPE

Food is synonymous with memories,some memories are too 'sweet' to be forgotten and keep figuring time and again in our thoughts and play in our sub-conscience time and over due to the special associations attached to them . The Sanjori recipe is one such, my Ajji or maternal grandmother would make this delicious and wholesome sweet dish on the demand of her off-springs ,my mother and her siblings when they felt the craving for it. My cousins and I ,her grandchildren ,also grew up savoring and taking delight in this much loved dish,which is a family favourite too.

Ingredients Serving: 4

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

Instructions

For the Sheera -
Keep the water and milk to boil in a vessel, adding sugar to it and simmer on low heat till the sugar dissolves completely.
Meanwhile,heat the ghee in a non-stick or heavy bottomed aluminium pan or kadhai.
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.
Pour the water-milk-sugar mixture into the kadhai, carefully, stirring all the while to avoid lumps.
Switch on the heat, cook covered on low heat for 3-4 minutes till the halwa comes to a fine, thick consistency.
Take off the heat.
Mix in the cardamom powder and the saffron if you are using it.
Add the chopped badam. Mix in.
Cool. Refrigerate for about two hours.
Add the roasted besan to the cooled halwa, mix well and keep aside.
For the Sanjori -
Knead the wholewheat flour adding water, salt and the oil into a tightish dough, as you would for paranthas.
Keep aside, covered,for fifteen minutes.
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.
Roast or seko on a tawa on medium heat, brushing with a litlle ghee on both sides.
Brown and cook the Sanjoris on both sides uniformly and take off the tawa.
Serve topped with melted ghee.
This makes for a great brunch on holidays.

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