Tuesday, October 12, 2010

Navarathri Neivedyam V - Kesari Poli

'Kesari Poli' is what I preferred to name it. It is nothing but our good old rava kesari stuffed into a chapati. This is also known by the name of 'Sanjachi poli' or 'Sanjori' and has its own designated place in Maharashtrian cuisine. I understand this is mostly done with leftover Sheera or Kesari, deliberately cooked in large quantities for a puja or a ritual so that Sanjori would follow the next day.

I wanted Kesari Poli to be one of the Neivedyams for Navarathri. It is extremely easy to make. The only difference between a normal kesari and the one I used as a filling here is that I limited the amount of ghee to about two tbsp (else our kesaris have a notorious reputation of drinking cups and cups of ghee) and omitted the cashews so that rolling would be smooth. So, here we go.

Navarathri Neivedyam V - Kesari Poli

Ingredients (Makes 5 kesari polis)

For the Kesari (filling)

Rava (Suji): ½ cup
Sugar: ¾ cup (I wanted it a little sweet since it has to be sandwiched between two layers of flour)
Ghee: 2 tbsp
Water: 1 cup
Elaichi: 5- 6 pods, crushed
Edible camphor: one pinch
Raisins: 1 tbsp


Heat a heavy bottomed kadai.
Add ghee and roast the raisins till they puff up well.
Now roast the rava and fry till they turn a slight brown and a good aroma comes out.
Add the water to the rava and keep stirring vigourously so that no lumps form.
Add the camphor and the elaichi.
When the rava is well cooked, add the sugar.
Let it come together into a big mass.
Add the raisins and give it one final stir.
Make normal chapati dough and set aside atleast for 15 minutes.
Take a big lemon sized ball and make parathas out of it.
Use ghee and roast it tossing and turning it few times.
Offer to God and enjoy!


  1. wow shobana looks great

  2. Yours looks delicious Shobhana and Kesari adds the royal touch to the simple sanjachi poli:)



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