Sanjyachya Polya
Sanjyachya polya in Marathi I ngredients: For stuffing 2/3 cup fine Semolina 3-4 tsp Ghee 1½ cup grated Jaggery 1¾ cup Water 2/3 cup...
https://chakali.blogspot.com/2008/04/sanjyachya-polya_23.html
Sanjyachya polya in Marathi
Ingredients:
For stuffing
2/3 cup fine Semolina
3-4 tsp Ghee
1½ cup grated Jaggery
1¾ cup Water
2/3 cup Milk
1 tsp Cardamom Powder
For Cover
2/3 cup Maida (Plain Flour)
¼ cup Whole wheat flour
4 tsp Oil
Method:
1) On medium heat, roast 2/3 cup Semolina till golden brown. While roasting semolina, boil 1¾ cup water on other stove top. Once semolina is done, pour boiled water into semolina and stir. Cover with lid and let it cook for couple of minutes or till the water gets absorbed in semolina.
2) Then add grated jaggery. Stir well as it starts melting. Boil 2/3 cup milk in other saucepan and add it to semolina. Add cardamom powder and stir nicely. Cover the pan with lid. It will take few minutes to absorb all the milk in semolina. Stir in between.
3) Once the semolina stuffing becomes Luke warm, knead gently with hand. And make 2 inches round balls.
4) Now we will make dough for the cover. Sift maida and wheat flour together. Heat 3-4 tsp oil to high temperature. Pour this oil into sifted flours. Add water and knead dough to medium consistency. Make 1 inch balls of this dough.
5) Take one dough ball and make pari just like we make for modak or just roll it to 2 to 3 inch puri. Put one stuffing ball on it, close all the edges and cover stuffing ball with the maida dough.
6) Dust this ball with some wheat flour, and roll it gently with rolling pin. Make a thin roti.
7) Heat non stick tawa, place the roti on it and cook till it become golden brown. Now turn the side and let the other side cook till golden brown.
Pour some ghee around the roti while cooking. It will give nice buttery flavor to sanjyachi poli (Roti).
serve hot with Fresh Coconut Milk.
Labels:
Sanjyachya Polya, Sanjachya Polya, Sanjyachi poli, Sweet chapati, Semolina Chapati, Sweet Semolina Chapati
Ingredients:
For stuffing
2/3 cup fine Semolina
3-4 tsp Ghee
1½ cup grated Jaggery
1¾ cup Water
2/3 cup Milk
1 tsp Cardamom Powder
For Cover
2/3 cup Maida (Plain Flour)
¼ cup Whole wheat flour
4 tsp Oil
Method:1) On medium heat, roast 2/3 cup Semolina till golden brown. While roasting semolina, boil 1¾ cup water on other stove top. Once semolina is done, pour boiled water into semolina and stir. Cover with lid and let it cook for couple of minutes or till the water gets absorbed in semolina.
2) Then add grated jaggery. Stir well as it starts melting. Boil 2/3 cup milk in other saucepan and add it to semolina. Add cardamom powder and stir nicely. Cover the pan with lid. It will take few minutes to absorb all the milk in semolina. Stir in between.
3) Once the semolina stuffing becomes Luke warm, knead gently with hand. And make 2 inches round balls.
4) Now we will make dough for the cover. Sift maida and wheat flour together. Heat 3-4 tsp oil to high temperature. Pour this oil into sifted flours. Add water and knead dough to medium consistency. Make 1 inch balls of this dough.
5) Take one dough ball and make pari just like we make for modak or just roll it to 2 to 3 inch puri. Put one stuffing ball on it, close all the edges and cover stuffing ball with the maida dough.
6) Dust this ball with some wheat flour, and roll it gently with rolling pin. Make a thin roti.
7) Heat non stick tawa, place the roti on it and cook till it become golden brown. Now turn the side and let the other side cook till golden brown.
Pour some ghee around the roti while cooking. It will give nice buttery flavor to sanjyachi poli (Roti).
serve hot with Fresh Coconut Milk.
Labels:
Sanjyachya Polya, Sanjachya Polya, Sanjyachi poli, Sweet chapati, Semolina Chapati, Sweet Semolina Chapati
