Puran polis

In some people's home the sweets are as essential as regular meals. Cant live without it. And being a punjabi one will make it a part of the meals. πŸ˜‚πŸ˜‚ Punjabies are born foodie and sweet lovers.
When I came to Mumbai I didnt knew much about the maharashtrian food and culture. Living here for about 13 yrs now I am more inclined to other state foods than punjabi. Lolz. Gujaraties, rajasthani , maharashtrian and south indian food are now part of my daily meals.
Maharshtrian food is very spicy and unique. Fast food like wada pav, bhajji pav, pav bhaaji, samosa pav, misal pav.... pav....pav....pav.....pav.... eeeeee!! 😡😡😡Today its not pav combo why am I telling u pav varities 😝 . Unlike spicy food maharshtrian food has unique sweet items also - modak and puran poli. Yes , Puran poli is gujarati sweet also. Difference is that gujaraties make it with tuar dal and maharashtrians make it with chana daal. I wanted to make it with chana daal but then switched to tuar dal at last moment. Why even I dont know πŸ˜‚πŸ˜‚

So in short today its gujarati puran poli ... I know you are banging your head 😁😁 until now I spoke about maharashtrian food. Lolz.... hi hi hi hi. 😝




puran polis

Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp oil
Little milk and water

For The Filling
1 cup toovar (arhar) dal
1 cup sugar ( I used jaggery)
a few saffron (kesar) strands
2 tbsp ghee
1/2 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
a pinch of mace (javantri) powder

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for smearing

Method
For the dough
Combine the flour and oil in a bowl and knead into a soft dough using enough water.Divide the dough into 15 equal portions and keep aside.

For the filling
Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.Allow the steam to escape before opening the lid.Drain any excess water and mash the dal lightly using the back of the spoon.Dissolve the saffron in a little water and keep aside for 15 to 20 minutes.Heat the ghee in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.Cool slightly and divide it into 15 equal portions. Keep aside.

How to proceed
Roll out one portion of the dough into a circle.Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.Flatten the dough and roll again, using a little wheat flour for rolling.Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.Repeat with the remaining dough and filling to make 14 puran polis.Smear a little ghee on each puran poli and serve hot.

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