Thursday, February 25, 2010

Gul Poli

I wanted to post this recipe during Sankranti, however due to lot of family functions and office work, I could not post recipe.

During Sankranti, you will find Gul Poli in all Maharashtrian homes. It can be preserved for a week. Alternatively, you may keep ready the "Gul" (stuffing) and roast polis whenever you  feel like having it. At home, we use wheat flour for the outer cover, but you may replace it with Maida also.


For stuffing (Gul)
1/2 cup sesame seeds (Til)
1/2 cup dry grated coconut (Khobra)
1 tspn poppy seeds (Khas khas)
2 tspn roasted peanuts crush (Danyache kut)
3 tspn chickpea flour (beasan)
1-1 1/2 tspoon pure ghee
1/4 kg. grated jaggrey (gul)
1/2 tspn cardamom powder

For Roti or cover (Poli)
3 cups wheat flour (Kanik)
2 tspns rice flour
1-2 tspns oil
Pinch of salt

Preparation :

Roast sesame seeds, poppy seeds and greated coconut separately
Leave it aside for cooling
Heat ghee in a pan
Add besan to it
Roast besan till it becomes brown
Set it aside for cooling
Grind roasted sesame seeds, grated coconut, poppy seeds, peanuts crush, besan in a grinder.
Mix grated jaggery and besan to it
Add cardamom powder at the end
Knead well and make small sized balls of it

Take wheat flour in a vessel
Add oil and salt to it
Add enough quantity of water to make slightly hard batter
Knead the dough

To make poli
Roll puri sized roti of the dough
Place ball of stuffing on it
Cover it from all the sides
Sprinkle some rice flour over it
Make medium size roti
Heat pan and place poli over it
Roast on both the sides
Serve hot with pur ghee

Note : The above quantity makes 10-12 medium sized Gul Polis.
Related Posts Plugin for WordPress, Blogger...