Shingolis
Ingredients :
For Filling :
250g Semolina
25g Poppy Seeds
25g White Sesame Seeds
25g Charoli
25g Cashewnuts
25g Raisins
100g Dessicated Coconut
125g Vanaspati Ghee (Dalda)
A Pinch Of Salt
1tsp Vanilla Essence
250g Powdered Sugar
For Shingoli dough :
250g All Purpose Flour
1tbsp Semolina
1/4tsp Salt
2tbsp Melted Ghee
Water as required
2tbsp Rice Flour
1.5tbsp Cornflour
3tbsp Vanaspati Ghee
Method :
1. Roast the semolina for 20 mins on low flame. Remove it.
2. Roast the poppy seeds for 2 - 3 mins or till it gives a good aroma.
3. Roast the sesame seeds for 2 - 3 mins or till it gives a good aroma.
4. In a bowl, add roasted semolina, poppy seeds, sesame seeds, charoli, chopped cashewnuts, raisins, dessicated coconut. Mix well.
5. Add 125g vanaspati ghee to a pan, let it melt.
6. Add the filling mixture in the ghee and mix well.
7. Add a pinch of salt and vanilla essence and mix well. Keep stirring and cooking on low flame for 10 - 15 mins.
8. Add this mixture to a bowl and add powdered sugar to it. Mix well. Cover and set aside.
9. In a bowl, add flour, semolina, salt and melted ghee. Mix well.
10. Add water as required to form a semi soft dough. Rest for 30 mins.
11. Mix rice flour, cornflour and vanaspati ghee into a smooth paste
11. Add 1tsp ghee and massage till smooth. Divide into 4 parts.
12. Take 1 part from the 4 and divide it into 3 parts.
13. Now roll out all the 3 into rotis.
14. Put the paste on each roti and spread it. Place the next roti on it and spread a tsp of the paste with your fingers on it. Repeat the same with 3rd roti.
15. On the 3rd roti, spread the paste and roll it tight and stretch it long.
16. Cut into 2 inch.
17. Press the layers and roll it out thin.
18. Place the filling. Sealing the edges by using water.
19. Press with a fork.
20. Fry till light golden brown on medium flame
