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Meethi poori recipe

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  • 20 NOSYield
  • 2 mPrep Time
  • 20 mCook Time
  • 0 mReady In
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SWEET RAVA JAGGERY STUFFED POORI / SWEET SOOJI POORI RECIPE / SOJJI APPAM / RAVA PURAN POLI / MEETHI POORI RECIPE 

BY SHWETA GALINDE 

Sweet rava jaggery stuffed poori / sooji poori recipe / sojji appam / rava puran poli /meethi poori recipe

Saranachi Puri or Satori, a fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali. It is a sweet dish like a poori made out of maida, stuffed with sweet rava/ semolina/ sooji stuffing. The sweet stuffing is made with jaggery and coconut. 

In south we call it sojji appam . It is mostly made during Krishna Jayanthi or the Sumangali pooja .

INGREDIENTS FOR DOUGH:

  • Maida / all purpose flour –  250 grms
  • Salt
  • 4 tablespoons warm oil
  • water to knead

METHOD

Take flour + salt + oil and mix well .

Now gradually add water and knead into soft and stiff  dough .

Keep aside for minimum 30 minimum  ( The more time you keep it becomes more soft ) .

INGREDIENTS FOR STUFFING

  • 250 grms fine chirote rava/semolina
  • 250  grms grated  jaggery grated
  • 2 tbsp  grms saunf / fennel seeds [ lightly roasted and crushed ]

METHOD

Dry roast the rava till aromatic. Colour should not change much . Remove and keep aside .

Take jaggery in a pan , add  water upto the level of jaggery .

Keep on medium flame and cook.

Cook till the jaggery melts and comes to thick syrup consistency .

*Remember we don’t want any string consistency .

Allow the syrup to cool for just 5 mins .

Add the roasted sooji + fennel seeds to the jaggery syrup and mix well .

[ the syrup should not be very hot while adding the sooji , it has to be warm ]

Mix well , cover and keep aside for absorption for minimum 1 hr – 2 hrs  .

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=bbx37e9JE_8&t=4s

 METHOD FOR MAKING THE POORIS [ here in this recipe we have to take bigger portion of stuffing and smaller portion dough .There will be more of stuffing than covering ]

Divide the dough into equal portions and roll into smooth balls.

Flatten the balls and roll out into medium sized discs.

Place  stuffing in the centre, bring the edges together and pinch to seal.

Press to flatten and roll out gently into medium thick puris.

The pooris should be of medium thickness and the stuffing should not be exposed. Otherwise oil will get spoiled as well as too much oil will be absorbed.

DON’T make the pooris before hand , rolling and frying should be done simultaneously .

Heat ghee/oil in a  kadhai  for deep frying .

Once the oil is hot, slide in  one puri at a time .

Don’t crowd the pan while frying .

Fry on medium-low heat until both sides of the puris are golden brown and crisp.

When the puris raise keep it pressing gently inside oil so that it puffs up. You can pour some hot oil over the pooris to make it puff too.

Drain and remove  the puris out on absorbent paper .

Repeat frying the remaining puris.

Stays puffed up for long time. It tastes great when had hot and even after cooling down.

Sweet rava jaggery stuffed poori / sooji poori recipe / sojji appam / rava puran poli /meethi poori recipe

NOTE –

  1. I have used fennels seeds for flavour , you can add cardamom pwdr .
  2. Before adding a new batch of puris to fry increase the heat to high and then lower it few seconds after you have added the puris.
  3. Allow them to cool and store in an airtight container at room temperature for up to 2 weeks.
  4. Make the pooris of medium thickness , not too thick or very thin.
  5. The stuffing should not be too stiff or too sticky.
  6. We can also add coconut to the stuffing .
  7. You can roll this and cook in a tawa  like poli.
  8. Fry in medium flame, too much hot oil will make the pooris not get cooked inside.  If it is very low also it will not drink lot of oil and become soggy.

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