Satori
( A sweet Indian flatbread stuffed with khoya and semolina mixture).
Gudi Padwa is a festival that marks the beginning of the new year in Maharashtra. According to the Hindu calendar, it’s the first day of Chaitra Mahina(month). As per Hindu mythology, this is considered as the day when Lord Brahma created time and the universe. It is also the day when Lord Ram returned to Ayodhya after defeating the demon Ravan. Thus, this festival celebrates the victory of good over evil.
‘Gudi’ means a flag. People in Maharashtra make gudi with a stick, a bright piece of cloth, and an inverted kalash. It is then decorated with neem leaves and a flower garland.
On the occasion of Gudi Padwa, I am sharing a Maharashtrian recipe, Satori, with all of you. Satori is a flatbread with sweet stuffing in it. I wish that just like the satoris, everyone’s life is filled with lots of sweetness in the coming year.
Navin varshachya hardik subeccha.
Ingredients
For the outer crust -
1/2 cup all-purpose flour (maida)
1/2 cup semolina (barik rawa)
3 tbsp clarified butter (ghee)
pinch of salt (namak)
For stuffing -
1 cup khoya
1/4 cup semolina (barik rawa)
1/2 cup grated jaggery (gud)
1/4 cup milk (doodh)
3 tbsp clarified butter (ghee)
1 tsp cardamom
Method
Dry roast khoya on low flame.
Sieve the all-purpose flour i.e maida, and keep aside.
In a bowl, mix semolina, maida, salt.
Heat ghee and add it to the above mixture. This step is called ‘adding mohan’.Mix everything together properly.
Make a dough using water. The dough should not be too soft or too hard. Cover it and let it rest for 30 minutes.
In a kadhai, heat ghee and roast semolina, on low flame, till fragrant. Add milk to it and let it cook properly. Keep stirring the semolina.
Once cooked, add the khoya, jaggery and cook for 3-4 mins on low flame. The jaggery will melt and mix into the khoya-semolina mixture. Turn off the heat. Now add cardamom powder. Keep aside for 10 mins. The stuffing is ready.
Take the dough made earlier and roll it into a small circle. Add the stuffing, in the center, and then turn the sides to seal the stuffing in and make a ball. Roll it out gently again. The rolled satori should be slightly thicker and smaller in size than the normal rotis.
On a pan, add little ghee, and shallow fry the stuffed raw satori, on both sides, on it. You can use more ghee and deep fry it, too.
Spread a generous amount of ghee on it before serving.
SATORI IS READY TO SERVE !!
Notes -
You can use powdered sugar instead of jaggery.
The size of the dough ball and the size of the stuffing ball should be almost similar. This ensures you get a well-stuffed satori.
These can be stored in an air-tight container for 3-4 days. Heat it on a pan/tawa before serving and spread some ghee on it.
Satori
Ingredients
- 1/2 cup all-purpose flour (maida)
- 1/2 cup semolina (barik rawa)
- 3 tbsp clarified butter (ghee)
- pinch of salt (namak)
- 1 cup khoya
- 1/4 cup semolina (barik rawa)
- 1/2 cup grated jaggery (gud)
- 1/4 cup milk (doodh)
- 3 tbsp clarified butter (ghee)
- 1 tsp cardamom
Method
- Dry roast khoya on low flame.
- Sieve the all-purpose flour i.e maida, and keep aside.
- In a bowl, mix semolina, maida, salt.
- Heat ghee and add it to the above mixture. This step is called ‘adding mohan’.Mix everything together properly.
- Make a dough using water. The dough should not be too soft or too hard. Cover it and let it rest for 30 minutes.
- In a kadhai, heat ghee and roast semolina, on low flame, till fragrant. Add milk to it and let it cook properly. Keep stirring the semolina.
- Once cooked, add the khoya, jaggery and cook for 3-4 mins on low flame. The jaggery will melt and mix into the khoya-semolina mixture. Turn off the heat. Now add cardamom powder. Keep aside for 10 mins. The stuffing is ready.
- Take the dough made earlier and roll it into a small circle. Add the stuffing, in the center, and then turn the sides to seal the stuffing in and make a ball. Roll it out gently again. The rolled satori should be slightly thicker and smaller in size than the normal rotis.
- On a pan, add little ghee, and shallow fry the stuffed raw satori, on both sides, on it. You can use more ghee and deep fry it, too.
- Spread a generous amount of ghee on it before serving.
Notes
- You can use powdered sugar instead of jaggery.
- The size of the dough ball and the size of the stuffing ball should be almost similar. This ensures you get a well-stuffed satori.
- These can be stored in an air-tight container for 3-4 days. Heat it on a pan/tawa before serving and spread some ghee on it.
