Sanjyachi Poli Recipe
Sanjyachi poli is a unique and extremely delicious sweet dish of Maharashtra. The outer cover is made with wheat flour and the filling is made with a mixture of semolina and jaggery. It can be prepared during any festival season and is quite filling to eat.
- For the cover
- Wheat flour (Ata) - 2 & 1/2 cups
- All purpose flour (Maida) - 1/2 cup
- Oil - 2 tsp first + 1 tbsp later
- Salt - A pinch
- For the filling
- Semolina (Rawa/ Sooji) - 2 & 1/2 cups
- Clarified butter (Ghee) - 1/4 cup
- Jaggery (gud) - 3 & 3/4 cups
- Nutmeg - 1 grated
- Cardamom powder - 1 tsp
- For rolling
- Rice flour - Little for dusting
For the filling :
- Mix the jaggery with 3 & 3/4 cups of water in a pot and heat it, while stirring in between, till the jaggery dissolves and the water starts almost boiling.
- While the jaggery water mixture is coming to boil, heat the clarified butter in a pan and add the semolina to it.
- Roast it into a slight reddish brown color.
- Now reduce the heat to medium and add the hot water and jaggery mixture carefully to the roasted semolina.
- Stir well till most of the water is absorbed and then cover to cook on low heat.
- Allow to cook for 3-4 minutes, turning once in between.
- Turn off the heat and allow this filling to cool completely.
- After it has cooled, add the grated nutmeg, and cardamom powder, and knead nicely with hands to make it like a dough.
- Divide the dough into about 2" big equal parts and shape each part into a round.
For the cover :
- Mix the wheat flour and the all purpose flour in a kneading bowl.
- Add salt, 2 tsp oil and water little by little, to knead into a semi soft dough (just like the chapati dough). Keep it covered for 30 minutes.
- In another bowl, mix 1 tbsp oil with 1 tbsp water.
- After 30 minutes, add the oil and water mixture from step 3 to the dough, again little by little, and knead the dough again to make it softer.
- Divide the dough into parts, that are same in number as the filling, and shape each part into a round.
- Heat a griddle.
- Tightly wrap a fine muslin/cotton cloth around a rolling board.
- Sprinkle some rice flour on it. You will need to do this only when rolling the first 'poli'.
- Take one part of the cover, flatten it and make it slightly thinner and bigger with your fingers.
- Place one part of the filling on it, and slowly bring up the dough on all sides to enclose the filling within.
- Firmly close the opening at the top, and press down between your palms. Place on the rolling board.
- Apply little rice flour on the upper side and flip it over.
- Roll into a circle about 2 mm thick. (You may use more rice flour if required for rolling, but try to use minimum to make soft 'poli'.)
- Transfer the 'poli' to the hot griddle and roast till you get small brown spots on both surfaces.
- Remove from the griddle..
- When serving, add some melted ghee all over the surface of the 'poli' and serve hot.