Puran Poli

PURAN POLI 

पुरणपोळी

                  


Course : Sweet

Cooking time : 1 hour

Serving size : Makes 5 big/ 6 small polis

Ingredients: 

For the Puran

1 vati chana daal

1 vati + 1 tbsp sugar

8-10 Elaichis (cardamom) finely powdered

Jaiphal (nutmeg) - just enough for flavor

For the outer cover (dough)

¼ vati Maida

¼ vati atta (wheat flour)

Mohan (Dalda or Crisco)

Procedure:

1. Soak chana daal in one vati of water for one hour.

2. Cook it in the pressure cooker in the same water with half vati of more water.

3. Once it is cooked and dry, grind it to a fine paste. Do not add any water. 

4. Add sugar and ground puran to a hot pan and mix till it becomes like peda mixture.

5. Add elaichi powder and nutmeg to it. Mix thoroughly.

6. Make dough out of maida and atta. Mix the two homogenously by using a fine sieve. Soak it in water and 2 tbsp of oil for half an hour. Then knead it well with oil.

7. Make balls of puran and outer cover. Outer cover should be 1/4th the size of inner ball of puran.

8. Roll out the outer cover and then use it to cover the puran ball in it just as you do for a paratha. Seal the edges with warm milk.

9. Place this ball on the polpat/ wooden board with the sealed side facing downwards.

10. Roll it out carefully with gentle pressure so that the puran reaches the edges of the poli. Feel free to sprinkle some rice powder on it so that it does not stick to the rolling pin. 

11. Once it is thin enough i.e. about 2 mm thick and about 4-5 inches in diameter, it is ready for the tawa.

12. Dry fry on a tawa and keep aside. As you make more, spread them out and do not pile them up. This way they shall cool off and not stick to one another.

13. Fry on tawa with tup (clarified butter) just before serving.

Poli rolled out
Poli being cooked on tawa

Poli ready to be served


 
Cooked, tested and tasted by: Sonali Fadnavis
Photo Credit: Sonali Fadnavis

Tip

1. Prepare puran a day before making the polis. This is good for planning ahead and time management. Also it gives all the sweet spices enough time to get absorbed, hence makes the puran tastier and  cools well for better workability.

2. This is a very festive sweet dish, usually made to celebrate the festival of Holi. It is served not as a dessert but as part of the main meal that contains many other items such as katachi amti, bhaat, bhajis etc.

3. Serve it on a silver plate to make it even more festive.

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