Sanjori Recipe is a traditional Maharashtrian sweet that is especially prepared during Ganesh Chaturthi, Mahalaxmi Pooja, and other festive celebrations. This festive delicacy features a soft whole wheat and semolina dough filled with a rich semolina stuffing flavoured with cardamom and nutmeg. Afterwards, each stuffed puri is deep-fried until beautifully golden, creating a crisp outer layer with a soft, sweet centre.
Although Sanjori is often compared to Puran Poli, the two sweets have different fillings. Puran Poli is stuffed with sweet lentils and jaggery, whereas Sanjori is filled with roasted semolina, milk, sugar, and aromatic spices. Moreover, the dough is prepared with whole wheat flour and semolina, giving it a unique texture and flavour. As a result, every bite is rich, fragrant, and satisfying.
Whether you prepare it as Ganpati Prasad, serve it during Mahalaxmi Pooja, or enjoy it as a festive dessert with family, this Sanjori Recipe is always a special treat. Furthermore, you can deep-fry it for a crispy texture or cook it on a tawa like Puran Poli. Therefore, this authentic Maharashtrian sweet is perfect for festivals, celebrations, and special occasions.
Why You Will Love This Sanjori Recipe
- First, it is a traditional Maharashtrian festive sweet.
- Moreover, it is perfect for Ganesh Chaturthi and Mahalaxmi Pooja.
- In addition, it has a delicious cardamom and nutmeg flavour.
- Furthermore, the crispy outer layer pairs beautifully with the soft stuffing.
- Finally, it can be deep-fried or cooked on a tawa.
Ingredients for Sanjori Recipe
Serves: 4
Makes: 14–16 Sanjori
For the Dough
- 1 cup whole wheat flour
- ½ cup fine semolina (suji)
- ½ teaspoon sugar
- A pinch of salt
- 1 tablespoon hot ghee
- ½ cup milk
- ½ cup water (or as required)
Semolina Stuffing
- 1 cup fine semolina (suji)
- 1 tablespoon ghee
- Powdered sugar, according to taste
- 1 teaspoon green cardamom powder
- A pinch of nutmeg powder
- ½ cup milk
- 1 tablespoon chopped dry fruits (optional)
Frying
- Oil, as required
How to Make Sanjori Recipe
Step 1: Prepare the Dough
First, combine whole wheat flour, semolina, sugar, and salt in a large mixing bowl.
Next, pour the hot ghee over the flour mixture. Rub it gently with your fingertips until the mixture resembles breadcrumbs.
After that, gradually add the milk and water while kneading to form a soft dough. The dough should be smooth but not sticky.
Finally, cover the dough with a damp cloth and allow it to rest for one hour.
Step 2: Prepare the Stuffing
Meanwhile, heat ghee in a heavy-bottomed pan over medium-low heat.
Next, add the semolina and roast it until it becomes aromatic and light golden. Stir continuously to prevent burning.
Then, transfer the roasted semolina to a bowl and allow it to cool slightly.
Afterwards, add powdered sugar, cardamom powder, nutmeg powder, chopped dry fruits, and milk. Mix well until the mixture comes together.
Finally, divide the stuffing into small equal-sized balls.
Step 3: Shape the Sanjori
Once the dough has rested, divide it into equal portions.
Take one dough ball and flatten it into a small disc.
Next, place one semolina stuffing ball in the centre.
Then, bring the edges together and seal them completely.
After that, gently flatten the stuffed dough and roll it into a small thick disc. Avoid rolling it too thin because the stuffing may come out.
Repeat the same process with the remaining dough and stuffing.
Step 4: Fry the Sanjori
Meanwhile, heat oil in a deep kadai over medium heat.
Once the oil is hot, carefully slide one Sanjori into the oil.
Fry until both sides become golden brown and crisp.
Finally, remove it with a slotted spoon and place it on a kitchen towel to remove excess oil.
Repeat until all the Sanjori are cooked.
Serving Suggestions
- Serve warm as festive prasad.
- Pair with warm milk for a traditional dessert.
- Enjoy with tea during festive celebrations.
- Garnish with chopped pistachios or almonds before serving.
Tips for Making Perfect Sanjori
- Roast the semolina on low heat for the best flavour.
- Moreover, allow the stuffing to cool before filling the dough.
- Do not overfill the dough; otherwise it may tear while rolling.
- Fry on medium heat so the Sanjori cooks evenly.
- Alternatively, cook the stuffed dough on a hot tawa with a little ghee for a healthier version.
Frequently Asked Questions
Can I make Sanjori without frying?
Yes. Instead of deep-frying, you can cook it on a hot tawa with a little ghee, just like Puran Poli.
Can I prepare the stuffing in advance?
Yes. The stuffing can be prepared one day ahead and stored in the refrigerator. Bring it to room temperature before shaping the Sanjori.
Can I use only whole wheat flour?
Yes. However, adding semolina to the dough gives the Sanjori a better texture and a light crispness.
How should I store leftover Sanjori?
Store cooled Sanjori in an airtight container at room temperature for one day or refrigerate it for up to three days.
Why This Sanjori Recipe Is Worth Trying
This Sanjori Recipe is a beautiful part of Maharashtrian festive cooking. Moreover, its fragrant semolina filling, crisp outer layer, and traditional flavours make it a wonderful sweet for special occasions. Therefore, whether you prepare it as prasad for Ganesh Chaturthi or as a festive dessert for your family, this authentic recipe is sure to become a cherished favourite.