Puran Poli
This is my most favourite dessert of all times - i can have it for breakfast, lunch and dinner :). I have had it in places like Grand Sweets in Chennai but nothing beats the ones made by my mom.
Channa Daal - 1 cup
Jaggery shavings - 1 cup
Maida - 1 cup
Haldi - 1 pinch
salt - 2 pinches
2 cardamoms - finely ground
Pressure cook channa daal in 1:2 ratio in medium flame (position 5) till first whistle and then in low flame (position 3) for 4 minutes. Then carefully drain away all the water and spread and let it dry for around 30 minutes till its no longer very moist.Then grind it in a mixie for a couple of minutes (make sure the mixie jar is dry) without adding any water.
Melt the jaggery shavings over a flame with a few spoons of water (Just enough to barely cover it). Once it has dissolved in the water (do not wait till it starts boiling or for 1 string consistency), filter it (jaggery always has some coarse impurities) in a fine metal seive and add to the chnna daal mixture from above.Heat this mixture on low to medium flame (position 4) in a non-stick vessel till the mixture no longer sticks to the sides of the vessel (around 10 minutes). Add ground cardomom powder.
Add salt and haldi powder to maida and mix well. Add enough water (you can also try using milk) to the maida to make a chappati like dough. But you need to add more water than you would for chappati dough to get the right consistency.Then add 1-2 spoons of olive oil on top of the dough, pat lightly and then let it soak for atleast 6 hours at room temperature (After 6 hours make sure you refrigerate so it does not turn sour).
Take a thick polythene sheet (i usually cut opena zip lock bag). Take a small (gooseberry size) amount of the soaked maida dough and pat it lightly till you get a 3 inch dia circle. Add one tablespoon of the purnam (shape it like a ball) and close at the edges. Then using only pressing movements with your four fingers (do not push at the edges it will cause the purnam to spill out) , make a 6 inch dia boli. Then put the boli on a tawa and heat till cooked (you do not need to add oil ).
This is my most favourite dessert of all times - i can have it for breakfast, lunch and dinner :). I have had it in places like Grand Sweets in Chennai but nothing beats the ones made by my mom.
Channa Daal - 1 cup
Jaggery shavings - 1 cup
Maida - 1 cup
Haldi - 1 pinch
salt - 2 pinches
2 cardamoms - finely ground
Pressure cook channa daal in 1:2 ratio in medium flame (position 5) till first whistle and then in low flame (position 3) for 4 minutes. Then carefully drain away all the water and spread and let it dry for around 30 minutes till its no longer very moist.Then grind it in a mixie for a couple of minutes (make sure the mixie jar is dry) without adding any water.
Melt the jaggery shavings over a flame with a few spoons of water (Just enough to barely cover it). Once it has dissolved in the water (do not wait till it starts boiling or for 1 string consistency), filter it (jaggery always has some coarse impurities) in a fine metal seive and add to the chnna daal mixture from above.Heat this mixture on low to medium flame (position 4) in a non-stick vessel till the mixture no longer sticks to the sides of the vessel (around 10 minutes). Add ground cardomom powder.
Add salt and haldi powder to maida and mix well. Add enough water (you can also try using milk) to the maida to make a chappati like dough. But you need to add more water than you would for chappati dough to get the right consistency.Then add 1-2 spoons of olive oil on top of the dough, pat lightly and then let it soak for atleast 6 hours at room temperature (After 6 hours make sure you refrigerate so it does not turn sour).
Take a thick polythene sheet (i usually cut opena zip lock bag). Take a small (gooseberry size) amount of the soaked maida dough and pat it lightly till you get a 3 inch dia circle. Add one tablespoon of the purnam (shape it like a ball) and close at the edges. Then using only pressing movements with your four fingers (do not push at the edges it will cause the purnam to spill out) , make a 6 inch dia boli. Then put the boli on a tawa and heat till cooked (you do not need to add oil ).
