Sanzorya

Saanjorya 

सांजोऱ्या

                  

Cooked, tested & tasted by: Kanchan Thakar

Photo Credit: Kanchan Thakar

List of ingredients: 

For the saaran (inner stuffing)

● 1 vati rava 

● 2 vati fresh Khava/ 3 vati if dried refrigerated kind is available 

● 1 vati dry coconut 

● ¼ vati khas khas (poppy seeds)

● 10 elaichis' powder

● 1.5 vatis powered sugar

● 6-7 tsps Saazuk tup (enough to soak rava well) / brown butter 

For the outer covering 

● 1 vati rava

● 1 vati maida

● 2 vati kanik

● ½ vati oil for soaking

● Pinch of salt

● one vati of water plus two tbsp more if needed 

Procedure:

For the Saaran

Time for this prep about 45 minutes 

1. Roast dry coconut and keep aside. (7-8 min on low heat)

2. Roast khas khas and keep aside. (3-4 min on low heat)

3. Roast rava in saazuk tup about 6 tsps (enough tup so that the rava is fully soaked in it). 15-16 min on low heat . Turn off heat. Move rava to one side of skillet, to make room for grated khava. Cover it for 5 min so that khava is heated through. 

4. Add the roasted coconut, khas khas to the roasted rava and mix well.

5. Add powdered sugar which has been ground with cardamoms

6. Mix thoroughly. Sprinkle 1-2 tsp of warm milk to the mix so that the mixture can clump into a soft ball.

7. Make small balls of it about 1 inch in diameter and set aside . 

8. This can be made 2-3 days ahead. Please store in refrigerator and allow it to come to room temperature when you are ready to make the sanzorya.

Above: Saaran mixture

For the outer covering prep time 7-8 min 

9. Mix rava, maida, kanik and salt homogenously by sifting through a sieve. 

10. Soak in oil and knead with one vati of water. Make a ball of the dough and cover it with 1-2 tsp of oil. Cover and keep aside for at least two hours.

Above: Outer covering mixture

Above: Saaran & outer covering ready to be made into sanzorya!

For the Sanzorya

Time 75-90 min to make 25 sanzorya

11. Roll out a small poli with the outer covering mix.

12. Keep a ball of the saaran in the middle of this poli.

13. Wrap the poli around the saaran. Sprinkle some kanik on it and roll it out thick with gentle pressure.

Above: Saaran ball kept over poli

Above: Saaran wrapped with poli before rolling out

Above: Rolled out sanzori being cooked on tava

Above: Sanzori changing color and puffing up

Above: Perfectly cooked with right size

Above: Assembly line!

14. Cook it on low heat in a heavy skillet on both sides. Then brush it with a little tup. It should become crisp and light brown in color. 

15. Once ready place on a paper napkin or a wire rack. 

16. Let it cool and then box and store.

17. Serve at room temperature.

Tips

This recipe requires patience, lot of labor and skills + planning for good time management. It is best made with two people together to divide the labor. One person can prepare the saaran (a day or two before making the sanzorya) and the second person can make the outer covering. Similarly one person can roll out the sanzorya and the second person can cook them. If making alone, play music to lighten the burden of labor and make it enjoyable too! Hats off to Kanchan for doing all the steps alone and also keeping tabs on time for every step plus taking so many photos!

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