Rawa Sheera Poli: Sweet Semolina Stuffed Flatbread
30 minutes
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About Rawa Sheera Poli: Sweet Semolina Stuffed Flatbread
Indulge in the delightful Rawa Sheera Poli, a unique fusion of Indian cuisine! This recipe combines the comforting textures of soft, fluffy flatbread enveloping a rich, sweet semolina filling. The sheera, made with roasted semolina, fragrant ghee, and a medley of nuts and raisins, offers a delightful balance of sweetness and nuttiness.Perfect for special occasions or a memorable lunch, each bite of this festive treat is an explosion of flavor. The slightly crispy exterior of the flatbread contrasts beautifully with the warm, melt-in-your-mouth sheera filling, creating a truly unforgettable culinary experience.This recipe is surprisingly easy to make, even for beginners. Follow our step-by-step guide and impress your family and friends with this delicious and authentic Indian delight!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Sheera Filling:
- 1 cup Semolina fine semolina is recommended for best results., rawa or suji
- 1 tablespoon Clarified Butter or substitute with unsalted butter., use desi ghee for an authentic flavor
- 1/2 cup Sugar adjust to your preferred sweetness level.
- 1/2 cup Water
- 5 Almonds sliced or chopped
- 5 Cashews sliced or chopped
- 1/4 cup Raisins
- 1/2 teaspoon Cardamom ground cardamom adds warmth and aroma.
- 1/2 Coconut dry, grated
For the Flatbread (Poli):
- 2 cups Wheat Flour all-purpose flour can be used as a substitute., whole
- 3/4 cup Water add more water as needed to achieve a soft, pliable dough.
- 1/2 teaspoon Salt
Instructions
Prepare the Sheera Filling
- Heat ghee in a pan over medium heat. Add semolina and roast until lightly browned, stirring frequently.
- Add water gradually, stirring constantly to prevent lumps. Continue stirring until the mixture thickens and pulls away from the sides of the pan.
- Remove from heat and stir in sugar, almonds, cashews, raisins, and cardamom powder. Mix well and set aside to cool.
- Grate coconut and add to the sheera mixture once it has cooled down.
Prepare the Dough
- In a large bowl, combine wheat flour and salt.
- Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic.
Assemble and Cook the Poli
- Divide the cooled sheera into small, golf-ball-sized portions.
- Roll out small portions of the dough into circles slightly larger than the sheera balls.
- Place a sheera ball in the center of each dough circle.
- Bring the edges of the dough together, pinching them to seal the sheera inside, forming a ball or modak shape.
- Gently flatten the dough ball slightly, sprinkle with a little dry flour, and roll it out into a thin, round flatbread.
- Heat a griddle or tawa over medium heat. Cook the poli on both sides until golden brown and cooked through, brushing with ghee as needed.
- Serve warm with milk or ghee.
Recipe Notes
Expert Tips for the Best Rawa Sheera Poli:
- For a richer flavor, toast the almonds and cashews before adding them to the sheera.
- If the sheera is too dry, add a tablespoon of milk or water at a time until you reach the desired consistency.
- Ensure the dough isn't too sticky; add a little more flour if necessary for easy rolling.
- To prevent sticking, lightly grease your rolling surface and the tawa before cooking the poli.
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Recipe Nutrition
Calories: 1330kcalCarbohydrates: 189gProtein: 23gFat: 58gPolyunsaturated Fat: 17.4gMonounsaturated Fat: 34.8gFiber: 12gSugar: 137g
Tri Shakti
Articles: 36
7 Comments
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Such a lovely dish! Thanks for sharing.
Wow, this looks fantastic!
Such a lovely dish! Thanks for sharing.
This looks so appetizing! Thank you.
This looks so inviting! I’m eager to try it.
Want to try 😀
I had only heard of Poran Poli till date but this is new…