Satori

My mami shared her "best kept secret" recipe of Satori- A rich delicacy made from Khoya. Satori has a distinctive texture, flavor &richness. Thank you Mami for the detailed recipe.
Ingredients
for the filling 
2 cups Khoya
1 tbsp poppy seeds**
1 tbsp dry dates powder (Kharik pud)
1 cup powdered sugar or according to sweetness of the sugar
½ cup ghee

milk if needed 
for the Cover
1½ cups Maida
½ cup semolina
2 tbsp Besan
2 tbsp hot ghee (Called Mohan in marathi)
Method
  1.  Make a thick dough from maida, semolina & besan. keep aside for
    ½ hr. in the mean while you can make the stuffing.
  2. In a shallow pan add ghee and fry the khoya until it starts getting leaving ghee on the sides, this may take around 5-8 minutes. Stir it continuously as the khoya may burn very easily. keep aside to cool.
  3. Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.
  4. after the poppy seeds cool down grind them into powder.
  5. Mix the khoya, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the Satori. grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk (may be 2-4 tbsp or as needed to make it moist)
  6. Make a small ball from the dough, roll it to make a small puri and stuff the stuffing inside the puri, just the way you would make a stuffed paratha or Puranpoli
  7. Using a rolling pin roll the Satori into a thick chappati of 1" thickness & 5" in diameter.
  8. On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.
  9. Keep the satori to cool on a kitchen towel, you can store them upto 7-10 days in a air tight box.

This is the picture I sent to my mami after the satoris were made. 

**Note: 
  1. I replaced poppy seeds with almond powder as poppy seeds are banned in gulf.
  2. Quantity of sugar may vary according to its sweetness.

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