Saanzori or Saanza Poli

‘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).





kadhan – a jaggery and moong dal kheer

I have a weakness for jaggery-based sweets – and kadhan, a jaggery-and-moong dal kheer, comes out tops in this category.  In fact, in my family, I am very rarely asked for suggestions on what sweet to make – ‘cos the answer is always kadhan 🙂

Today is one of those special days when we made Kadhan at home. Today is rather special too – as it is the first monday in the month of Shraavan (as per the Hindu calendar) and it is the festival of  Nag Panchami  as well. My mom always makes something sweet on every monday in the month of Shraavan – so we all quite look forward to these days. And since I have this oh-so-satisfied, all-is-well-with-the-world feeling that comes from having had something wonderful to eat, I decided to pen down the Kadhan recipe without further ado.

This recipe uses Haldi (Turmeric) leaf for added flavour – like in the Shirshira recipe I had posted earlier. The thing about Haldi leaves is they don’t have to be fresh. You can get them whenever you come across them, dry them for a few days in the sun and store them in a dry place. They easily last for a year or so. I know of folks who take dry haldi leaves with them to the US etc too.


  • Moong Dal (green gram) – 1 cup
  • Jaggery – 1 to 1.25 cups
  • Milk or Coconut Milk (thick) – 1 to 1.5 cups
  • Cashew pieces – 1 tablespoon
  • Cardamom (Elaichi) Powder – 1/4th tsp
  • Haldi (Turmeric) Leaf – 1, cut into 2 or 3 pieces.
  • Salt to taste


Roast the moong dal in a pan till it turns a light pink in colour. Keep aside and let it cool. Wash it thoroughly then add 2 cups of water, a pinch of salt, the cashew pieces and haldi leaf pieces and pressure cook. Usually, about 3 whistles suffice to cook the dal. It is important that the moong dal remains granular even after it is cooked – should not get ‘mashed’.

Allow the cooked dal to cool down. Then remove the haldi leaves and add the jaggery. I’ve said 1 to 1.25 cups so you can adjust how sweet you want the kadhan to be. Boil this till the jaggery is completely dissolved and blended with the dal – stirring occasionally. But take care that the jaggery is not allowed to thicken!

Once the jaggery is dissolved, add the milk / coconut milk and cardamom powder and bring to a light boil. Do not do a ‘heavy’ boil or the milk curdles.

The coconut milk gives it a unique taste that, IMHO, is unparalleled. However, not all of us have coconut milk at hand, so ordinary milk also works fine.

Kadhan can be eaten nice ‘n hot or even chilled.

To paraphrase Nike, JUST DO IT!! 🙂