Puran Poli Recipe – Maharashtrian Pooran Poli – Sweet Puran Poli

    puran poli

    Puran Poli Recipe – Maharashtrian Pooran Poli – Sweet Puran Poli

    Puran poli is the most popular sweet dish of Maharashtra which is prepared by roasting delicious chana dal and jaggery stuffed puran poli in ghee. Puran poli is prepared specially on ganesh chaturthi and diwali. Everyone relish eating this delectable sweet dish.

    It is so easy to prepare puran poli at home that you can make them anytime and store in an air-tight container. They keep good for 8-10 days. Prepare puran poli and distribute it your friends and relatives. They will love it for sure! So, try out making puran poli with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Making:

    Take refined flour in a big mixing bowl and add 2 tbsp of ghee into it along with a pinch of salt. Mix everything really well. Now add lukewarm water in small portions and knead soft dough same as required for making chapatti. Dough is now ready. 0.75 cups of water is used for kneading this much amount of flour. Cover and keep the dough aside for 20-25 minutes to rest.

    puran poli

    Meanwhile, prepare the stuffing. For this, wash the chana dal thoroughly with water and soak it for 2 hours. After 2 hours, place the chana dal in pressure cooker along with ½ cup of water and put the lid on. Let the dal cook until the cooker releases a whistle. Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes, then turn off the flame and let the steam escapes on its own.

    puarn poli

    When the steam is released completely, remove the lid and transfer the dal on a sieve placed over a bowl. Let the dal cools down a bit.

    puran poli

    Now put the dal into a mixer jar. Put the lid on and grind the dal into fine paste.

    puran poli

    Place a pan on flame and transfer the dal paste into it followed by jaggery and sugar. Mix everything really well and cook the mixture until the jaggery and sugar is dissolved completely and turns thick in consistency. Stir continuously to prevent the mixture from browning at the base.

    puran poli

    Stuffing has turned quite thick, add 1 tsp of cardamom powder into it. Mix it really well. Stuffing is now ready, turn off the flame and transfer it to a bowl so that it cools down quickly.

    puran poli

    20 minutes are over, dough is ready as well. Knead the dough again and divide it into lemon sized dough balls. Cover the dough balls to prevent them from drying. 9 dough balls are prepared, so divide the stuffing in 9 portions as well.

    puran poli

    Take a dough ball make it smooth and flatten it slightly. Apply some ghee on rolling board, place the dough ball and roll it out into 3-4 inch diameter poori. Place a portion of stuffing in center now lift the edges of the dough and close the stuffing really well. Press it gently with the fingers.

    puran poli

    Again grease the rolling board with some ghee and roll the stuffed dough ball into thin puran poli. Roll it evenly by applying less pressure.

    puran poli

    Place a tawa on flame and evenly apply some ghee on it. Now place the rolled puran poli on it. Once the puran poli gets roasted from beneath, flip its side and roast it from another side as well. Pour some ghee on top and spread it evenly.

    puran poli

    After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the puran poli gently with the spatula and cook it on medium-high flame until brown spots appears on both the sides.

    puran poli

    When the puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate. Similarly, stuff, roll and roast the rest of the puran polis. Turn off the flame. Puran polis are now ready. It took 5 minutes to roast a puran poli.

    puran poliServing:

    Serve these scrumptious and luscious puran polis as a dessert after any meal or have them whenever you crave for something sweet. Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days.

    puran poliSuggestions

    • You can prepare puran poli by adding only jaggery or sugar as desired.
    • While grinding the dal, make sure you grind it too fine. Cook the stuffing by stirring it continuously until it turns thick in consistency.
    • Roll the puran poli by pressing it gently with the rolling pin. Turn the rolling board and then roll the puran poli.
    • For 9 puran poli
    Puran Poli Recipe - Maharashtrian Pooran Poli - Sweet Puran Poli puran poli
    Author: 
    Recipe type: Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour – 2 cups (250 grams)
    • Chana dal – ½ cup (100 grams) (soaked)
    • Salt – 1 pinch
    • Ghee – 4-5 tbsp
    • Sugar – ⅓ cup (65 grams)
    • Jaggery – ⅓ cup (65 grams)
    • Green cardamom powder – ½ tsp
    Instructions
    1. Take refined flour in a big mixing bowl and add 2 tbsp of ghee into it along with a pinch of salt. Mix everything really well. Now add lukewarm water in small portions and knead soft dough same as required for making chapatti. Dough is now ready. 0.75 cups of water is used for kneading this much amount of flour. Cover and keep the dough aside for 20-25 minutes to rest.
    2. Meanwhile, prepare the stuffing. For this, wash the chana dal thoroughly with water and soak it for 2 hours. After 2 hours, place the chana dal in pressure cooker along with ½ cup of water and put the lid on. Let the dal cook until the cooker releases a whistle. Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes, then turn off the flame and let the steam escapes on its own.
    3. When the steam is released completely, remove the lid and transfer the dal on a sieve placed over a bowl. Let the dal cools down a bit. Now put the dal into a mixer jar. Put the lid on and grind the dal into fine paste. Place a pan on flame and transfer the dal paste into it followed by jaggery and sugar. Mix everything really well and cook the mixture until the jaggery and sugar is dissolved completely and turns thick in consistency. Stir continuously to prevent the mixture from browning at the base.
    4. Stuffing has turned quite thick, add 1 tsp of cardamom powder into it. Mix it really well. Stuffing is now ready, turn off the flame and transfer it to a bowl so that it cools down quickly. 20 minutes are over, dough is ready as well. Knead the dough again and divide it into lemon sized dough balls. Cover the dough balls to prevent them from drying. 9 dough balls are prepared, so divide the stuffing in 9 portions as well.
    5. Take a dough ball make it smooth and flatten it slightly. Apply some ghee on rolling board, place the dough ball and roll it out into 3-4 inch diameter poori. Place a portion of stuffing in centre now lift the edges of the dough and close the stuffing really well. Press it gently with the fingers.
    6. Again grease the rolling board with some ghee and roll the stuffed dough ball into thin puran poli. Roll it evenly by applying less pressure. Place a tawa on flame and evenly apply some ghee on it. Now place the rolled puran poli on it. Once the puran poli gets roasted from beneath, flip its side and roast it from another side as well. Pour some ghee on top and spread it evenly.
    7. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the puran poli gently with the spatula and cook it on medium-high flame until brown spots appears on both the sides. When the puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate. Similarly, stuff, roll and roast the rest of the puran polis. Turn off the flame. Puran polis are now ready. It took 5 minutes to roast a puran poli.
    8. Serve these scrumptious and luscious puran polis as a dessert after any meal or have them whenever you crave for something sweet. Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days.

     

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