‘Saanza’ is another name for ‘Sheera’ and a Saanzori is a kind of ‘poli’ or roti made with stuffed Saanza. While its ‘cousin’ – the Puran Poli – is more popular, Saanzori is a special dish that is rarely available outside homes making it all the more special. My mom is an expert at making saanzoris – so I’ve grown up partial to this particular sweet. She decided to make it for a special occasion at home recently…so I managed to capture some parts of the process on video. So here’s a first on the solkadhi blog – an amateur video in addition to the actual recipe.
For the Saanza or Sheera:
- Rava (Sooji) – 1 cup (try and use the coarse rava, if possible)
- Water – 1& 3/4th cups
- Jaggery – 1&1/4th cups
- Ghee – 4 tspns
- Elaichi (Velchi) or Cardamom Powder -1/2 tspn
- Jayphal (nutmeg) powder – 1/2 tspn
- Salt – a pinch
For the cover;
- Maida – 3/4th cup
- Wheat Flour – 3/4th cup
- oil – 7-8 tspns
- salt to taste
Roast the rava in a dry pan for a bit till it gives out an aroma. Keep aside
Making the dough for the cover:
Making the dough for the cover of a saanzori is an involved process. Mix the Maida & Wheat flour, add 3-4 tspns of oil and salt and knead with requisite amount of water to a very very soft consistency. Then again add 2-3 tspns of oil and knead again. Spread the kneaded dough slightly, make some ‘pockets’ in it with your fingers, and add about 2-3 tspns of oil spread into the ‘pockets’. Cover and keep aside. After about 2 hours, once again, knead the dough. Repeat the whole process for at least another round. The final consistency of the dough – after 5-6 hours – should be highly elastic.
Making the Saanza:
Mix the jaggery, ghee, cardamom & nutmeg powder and salt in water and bring it to a boil. Keep stirring while it comes to a boil. Once the jaggery is dissolved, lower the flame and slowly add the roasted rava, stirring continuously. Mix well till it all blends together, cover with a lid and steam. Stir a couple of times as it steams. The saanza comes together as it cooks into a sort of integrated mass. Cook till it gets a little dry – the saanza should not remain sticky. Remember it has to be stuffed inside dough and rolled into a poli – so it can’t remain sticky. The saaza takes about 5 mins to cook overall.
Keep the cooked saanza aside for 3-4 hours – it needs to cool down completely.
Making the Saanzori:
Make largish ladoos or balls of the saanza. Similarly, make small balls out of the dough. Wrap the dough gently around the saanza ladoos. Keep the wrapped saanza balls on a layer of rice flour else they stick to whichever surface you keep them on. Roll out into polis (rotis) and cook them on the tava like you would regular parathas or rotis, adding ghee while on the tava. The video depicts this saanzori making process.
Saanzoris last for a few days without refrigeration – so they are ideal to carry on a journey too. They can be eaten as-is – though the make a great combo with lime pickle (or any other pickle, for that matter).