**Soni Khadilkar is now for her time-saving, easy to make recipes with a traditional spirit.**
My mami shared her “best kept secret” recipe of Satori- A rich delicacy made from Khoya. Satori has a distinctive texture, flavor &richness. Thank you Mami for the detailed recipe.
Ive been making satori for Diwali for past few years when my non marathi friends come over for faral & they love it.
for the filling
- 2 cups Khoya
- 1 tbsp poppy seeds**
- 1 tbsp dry dates powder (Kharik pud)
- 1 cup powdered sugar or according to sweetness of the sugar
- ½ cup ghee
- milk if needed
for the Cover
- 1½ cups Maida
- ½ cup semolina
- 2 tbsp Besan
- 2 tbsp hot ghee (Called Mohan in marathi)
- Make a thick dough from maida, semolina & besan. keep aside for
½ hr. in the mean while you can make the stuffing.
- In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes. Stir it continuously as the khoya may burn very easily. keep aside to cool.
- Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.
- after the poppy seeds cool down grind them into powder.
- Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori. grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk (may be 2-4 tbsp or as needed to make it moist)
- Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
- Using a rolling pin roll the Satori into a thick chappati of 1″ thickness & 5″ in diameter.
- On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.
- Keep the satori to cool on a kitchen towel, you can store them upto 7-10 days in a air tight box.
This is the picture I sent to my mami after the satoris were made.
- I replaced poppy seeds with almond powder as poppy seeds are banned in the gulf.
- Quantity of sugar may vary according to its sweetness