Satori Recipe

For the cover:

1. Mix the semolina and the all purpose flour.
2. Heat 4 tsp clarified butter and add it to the mixture in step 1.
3. Use milk to knead it into a semi hard dough.
4. Divide the dough into about two inch big parts.

For the filling:

1. Heat 3 tsp clarified butter and nicely roast the semolina in it till it turns reddish brown.
2. Remove from the pan and keep aside.
3. Use the same pan to roast the khoya for 2 minutes until it becomes greasy.
4. Add the roasted semolina back to the pan and mix nicely with the khoya.
5. Add roasted poppy seeds, and cardamom powder and mix again.
6. Allow this mixture to cool for 10-15 minutes.
7. Add the sugar and mix again with a kneading action.
8. Add 1/4-1/2 cup milk, slowly and little at a time while kneading the stuffing simultaneously.
9. You should be able to make a soft ball with the stuffing. (Adjust the quantity of milk until you are able to make soft balls with the stuffing). The softness of the filling should be the same as the dough for the cover.
10. Divide the stuffing into small parts, each part same in size as one part of the dough.

For rolling the Satori:

1. Take a small ball of the dough, flatten it and shape it with fingers into a small bowl.
2. Place one part of the stuffing on it and press downwards while bringing the dough up from all sides.
3. Close the opening of the dough and press to flatten.
4. Roll into a circle 3-4 mm thick. Use rice flour to sprinkle when rolling.
5. Transfer the satori to a medium hot griddle and roast on both sides till golden brown in color.
6. You may add little clarified butter on both the sides of satori when roasting on the griddle.
7. Repeat with the rest of the stuffing and cover parts.
8. Serve crispy delicious satori with more clarified butter on top if needed.