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Sanjyachi Poli Recipe

Sanjyachi Poli Recipe Sanjyachi Poli Recipe Sanjyachi Poli Recipe
Sanjyachi Poli Recipe
  • Serving: Makes 15 pieces about 6" in diameter
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Sanjyachi Poli Recipe

By Uma Abhyankar September 12, 2016

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.

Ingredients

  • For the cover
  • Wheat flour (Ata) - 1 & 1/4 cups
  • All purpose flour (Maida) - 1/4 cup
  • Oil - 3-4 tsp
  • Salt - A pinch
  • For the filling
  • Semolina (Rawa/ Sooji) - 1 & 1/4 cups
  • Clarified butter (Ghee) - 2 tbsp
  • Jaggery (gud) - 1 & 3/4 - 2 cups
  • Nutmeg - 1 tsp
  • Cardamom powder - 1 tsp
  • For rolling
  • Rice flour - Little for dusting about 3-4 tbsp

Instructions

For the filling :

  1. Mix the jaggery with 2 cups of water in a pot and heat it, while stirring in between, till the jaggery dissolves and the water starts boiling.
    img_4531
  2. While the jaggery water mixture is coming to boil, heat the clarified butter in a pan and add the semolina to it.
    img_4532
  3. Roast it into a slight reddish brown color.
    img_4533
  4. Now reduce the heat to medium and add the hot water and jaggery mixture carefully to the roasted semolina.
    img_4534
  5. Stir well till most of the water is absorbed and then cover to cook on low heat.
    img_4535img_4537
  6. Allow to cook for 3-4 minutes, turning once in between.
    img_4536img_4539
  7. Turn off the heat and allow this filling to cool completely.
  8. After it has cooled, add the grated nutmeg, and cardamom powder, and knead nicely with hands to make it like a dough.
    img_4541
  9. Divide the dough into about 2" big equal parts and shape each part into a round.
    img_4554

For the cover :

  1. Mix the wheat flour and the all purpose flour in a kneading bowl.
  2. Add salt, 2 tsp oil and water little by little, to knead into a semi soft dough (just like the chapati dough).
    img_4540
  3. In another bowl, mix 1 tbsp oil with 1 tbsp water.
    img_4555
  4. Now add this oil and water mixture from step 3 to the dough, again little by little, and knead the dough again to make it softer.
    img_4556
  5. Divide the dough into parts, that are same in number as the filling, and shape each part into a round.
    img_4579

Procedure :

  1. Heat a griddle.
  2. Tightly wrap a fine muslin/cotton cloth around a rolling board.
    img_4581
  3. Sprinkle some rice flour on it. You will need to do this only when rolling the first 'poli'.
    img_4582
  4. Take one part of the cover, flatten it and make it slightly thinner and bigger with your fingers.
    img_4559
  5. Place one part of the filling on it, and slowly bring up the dough on all sides to enclose the filling within.
    img_4562
  6. Firmly close the opening at the top, and press down between your palms. Place on the rolling board.
    img_4575
  7. Apply little rice flour on the upper side and flip it over.
  8. 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'.)
    img_4576
  9. Transfer the 'poli' to the hot griddle and roast till you get small brown spots on both surfaces.
    img_4577 img_4578
  10. Remove from the griddle..
    img_4580
  11. When serving, add some melted ghee all over the surface of the 'poli' and serve hot.
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About Author Uma Abhyankar View all posts

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This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

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