To begin making the Satori recipe, make a thick dough from maida, semolina & besan. Keep it aside for half an hour.

In the meanwhile you can make the stuffing. 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 it aside to cool.

Add some more ghee and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.

After the poppy seeds cool down grind them into powder.

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 to 4 tablespoons or as needed to make it moist)

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.

Using a rolling pin roll the Satori into a thick chapati of 1" thickness & 5" in diameter.

On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.

Keep the satori to cool on a kitchen towel, you can store them upto 7 to 10 days in an airtight box.

Serve Satori as a sweet side dish for the festivals along with your festive meal.