Sheera & Sanjori

The simple but delectable Sheera is known by many names .Sheera , in Maharashtra, Gujarat, Rajasthan, Sooji Halwa in the North, Sanja in Goa, North Kanara, Rawa Kesari in the South.It is widely used as prasad ( a offering to gods during any religious ritual, later distributed amongst all present).While for prasad, there is a specific recipe and is mostly cooked by the priest himself, as a snack it is less rich and uses ghee and sugar sparingly.

Here goes the recipe for a sweet snack.
1 cup sooji/ semolina/rawa
2 tbsp ghee 
3/4 cup sugar
1/2 cup milk ( optional)
1/2 cup hot water ( if milk is not used , use 1 cup water)
1 cardamon crushed
a few strands of saffron ( optional)
raisins
coarsely powdered or sliced cashews, almonds, pistachios

Pick and sift the sooji. Heat ghee, add sooji. On a slow flame roast till slightly pink, taking care to not let the sooji brown ( though in north india a brown sooji is preferred, in the west people appreciate an off white colour). add cardamoms and raisins. While the sooji is roasting heat the water and milk , mixed together. Carefully , slowly pour the mix ( or only water as preferred) into the sooji.Cover and cook for 2-3 minutes or till the water has almost evaporated. Add sugar and saffron ,stir, cover and cook till the sooji is dry and separated. If it still looks lumpy , cook uncovered till the liquid dries out completely.

Add crushed/ sliced nuts and serve.It is traditionally filled into a small bowl, pressed in and turned out into a plate , to resemble a mound.many families serve it with a spicy pickle, though it is best eaten on its own.

Sanjori: The answer to north indian stuffed parathas is the delicate sanjori. made with a stuffing of Sheera ( without the raisins and nuts). For Sanjori , make Sheera as above, except use 1 cup sugar instead of 3/4 cup. For the outer layer : 3/4 cup maida, 1/4 cup wholewheat flour, 4 tbsp oil ,a pinch of salt, water for kneading the dough. Sift together the two flours and add in salt, oil and mix well till the oil is well disributed into the flour. Add a little water at a time and knead it into a soft pliable dough.Cover and keep aside for 30 mins.

Break the dough into 8 even sized balles. take 8 balls of the sheera , a size slightly smaller than the dough. Roll out the dough just a bit to be able to cover the sheera ball. spread a few drops of oil on the dough circle.Place the sheera ball in the centre of the dough. cover the sheera  smoothly and seal the dough like a small pouch. Sprinkle flour on a flat cool surface and roll out applying a little pressure. First roll in one direction , turn the dough 90 degrees and roll again, that way you end up rolling all sides. Make sure to maintain the same thickness all around. Heat a girdle , lower the flame and turn out the rolled out dough onto it.Roast till light brown spots appear, turn and roast the other side.

Serve hot with a little ghee smeared on top. I tried to get a bit creative with the roti and hence the fluted edges :)