Friday, March 1, 2013

Pooran Poli


A typical Maharashtrian dessert...


For Stuffing

Split Bengal gram (chana dal)1 1/4 cups
Jaggery grated1 1/2 cups
Saffron (kesar) a pinch
Green cardamom powder 1/4 teaspoon


Refined flour (maida)1 1/2 cups
Salt a pinch
Pure ghee 2 tbsp + for smearing


Wash and boil chana dal, drain and keep to cool.

Mash it coarsly with a masher or grind it.

In a pan add the dal, grated jaggery, saffron, cardamom powder and mix well.

After mixing shift it to the cooking pan and cook, stirring all the time till dry.

It should resemble a soft ball, or it should not stick to the sides of the pan.
Remove and cool.
Divide the stuffing into sixteen to twenty equal portions and roll into balls. (i got 20 balls)
Mix maida and salt 2 tablespoons of ghee and sufficient water to make a soft dough.
Cover with a damp cloth and keep aside for one hour.
Divide dough into sixteen to twenty equal portions and roll into balls.
Flatten each ball in your palm
Stuff with one portion of puran (stuffing).
Cover and seal the edges.
Dust it with flour and roll out into four to five inches diameter disk of medium thickness.

(i used my roti maker for the further process but u can use regular method)
Heat a tawa and cook puran poli until done on both sides. Remove. Serve hot with generous helping of pure ghee on it .
Serve hot.

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