Gul poli/ Satorya

 

                 Gul poli/ Satorya

                              गूळ पोळी / साटोऱ्या

Cooked ,tested and tasted by Sandhya Ekbote

Photo credit : Sandhya Ekbote

Cuisine :Sweet

Cooking time: 20 mins for filling ,30 minutes for poli

Serving size: 36 polis

Ingredients:

      For the stuffing

• 4 vati grated Jaggery

• 1 vati roasted Sesame powder

• 1 vati ( 200 gm)besan (gram flour)

• 15 Elaichi(cardamon pods)

• ½ tsp jaiphal(nutmeg)

• 1 vati Khava(evaporated milk)

• 1tbsp Ghee (clarified butter)(qty)

      For the dough

•  750 gm whole wheat flour

•  250 gm maida(refined flour)

•  1/2 vati fine rava (semolina)

•  Rice flour to dust

• ½ vati cooking oil 

•  1 pinch Salt

Procedure:

1. Grate 4 vati jaggery 

2. Dry roast sesame seeds until it gets a deep golden color.

3. Grind the dry roasted sesame seeds.Make sure to grind it  into a fine powder.if it  remains coarse it will pop out of the poli while rolling one.

4. Roast the khava till it leaves the side of the pan or can be easily rolled into a ball.

5. Roast the besan on ghee till it releases a nutty aroma.

6. Let it cool.

7. Mix together sesame  powder ,roasted besan ,roasted khava with grated jaggery.

8. Pulse them on a grinder till the mixture comes together . 

9.  Add cardamom powder and nutmeg.

10. For the dough, mix together whole wheat flour with maida ,rava and salt to taste.

11. Add mohan (hot oil) to the flour and mix well till the time it becomes crumbly.If you press flour in your hand it should hold shape.

12. Add water and knead  a stiff dough.

13. Cover and set it aside for an hour.

14. After an  hour make 36 equal sized balls from the dough

15.  Divide stuffing into same number of balls.

16. Now take one of the premade balls , dust some rice flour on it , and roll out into a small puri.

17. Put the stuffing in the middle of puri and start pleating.Bring all the pleats to the centre.Seal the pleats well.

18. Dust out excess dough.,if any

19. Again dip it into the rice flour and roll smoothly like a paratha.

20. Ensure that the stuffing reaches till the ends of the paratha.

21. Roast on a tava( skillet) on medium heat until both the sides of the poli turns slightly golden 

22. Apply ghee 

Tips:

•   These are made during Sankranti festival.