SANJORI

Preparation Method: 

Mix together refined flour and salt in a bowl. Add three tablespoons of ghee and mix. Add enough water and knead into a soft dough. 2. Grease your hands and divide the dough into even sized balls and set aside covered with a damp cloth. Heat four tablespoons of ghee in a kadai. Add rawa and roast for two to three minutes. Add sugar and two cups of water and mix. Bring it to a boil and add milk. Cook till the mixture is dry. Take it off the heat and add green cardamom powder. Mix well and set aside to cool. Divide into even sized portions. Take a dough portion with greased hands and flatten it. Stuff it with a sheera portion and gather the edges and seal. Roll into a ball. Further roll into a thin chapatti. Heat a tawa and roast the chapatti on medium heat till both the sides are evenly done. Serve hot dribbled with pure ghee.

Ingredients: 
FOR COVERING
 
Refined flour (maida)
1 1/2 cups
Salt
a pinch
Pure ghee
as required+7 tablespoons
FOR FILLING
 
Semolina (rawa/suji) , fine
1 cup
Sugar
1 cup
Milk
1 cup
Preparation Time: 
30 Minutes
Chef's Name: 
Zainab