BISMILLAH HIR RAHMAN NIR RAHEEM
For the covering
1 cup flour
1/2 cup semolina
4 tbsp ghee
1/2 cup ground sugar
A pinch of salt
1/2 cup water ( or as required)
For the filling
2 tbsp semolina
6 tbsp melted ghee
6 tbsp sugar
1 cup desiccated coconut
1 tsp green cardamom powder
2 tbsp assorted dry fruit
2 tbsp milk
Method for covering
Mix all the ingredients. Add hot ghee and knead into a firm, smooth dough with the help of some water.
Method for filling
Stir-fry the semolina on medium heat with about 2 tbsp ghee and dry fruits.
When semolina starts changing colour, put off the flame.
Now add the desiccated coconut, sugar and cardamom powder.
Switch on the gas and stir fry for another five minutes one medium heat.
Now add the remaining ghee and switch off the gas.
The filling can be cooled and stored for about a month.
When cooking, add a few drops of milk to smoothen the filling.
To make satoris, make small puris of the prepared dough, spread 1 tsp of the filling and cover it with another puri. Now pinch the edges to form a twisty pattern.
Use your thumb and fore finger ( its damn tough and you should be able to do it with whole lot of practice).
An easier way to make satori is to make a small peda, make a depression in it and place some filling like you do in stuffed parathas.
Then roll out the stuffed puris with the help of some flour, into small diskettes.
Once the satoris are ready, fry them in hot oil on medium heat till golden.
An important tip is to fry each satori as and when it is rolled out, else it leaves moisture, making it difficult to fry. Serve garnished with desiccated coconut and dry fruit.
Once these are ready, they can be preserved for up to a few days.