Hi friends HOLIGE PURANPOLI
Annie was not too happy with the way
her puranpoli looked, “the house smelled heavenly..and it tasted divine but to
my very critical eyes looked not up to snuff”, but with practice, it can only
get better.
INGREDIENTS:
1 cup channa dal soaked and cooked
and drained of excess water
1.5 cups of jaggery grated
1.5 cups of maida (of which some can
be replaced with atta)
Cardamom pd/saunf pd/ nutmeg
pd..1/4th each.
Ghee and salt to taste
METHOD:
Blend the cooked channa dal in a food
processor till smooth.
Heat cooked dal and jaggery on low
heat till the jaggery melts and it attains a smooth consistency. Add
cardamom,nutmeg and saunf powder, and let it cool.
Roll it into balls with greased
palms.
Meanwhile, knead the maid and atta
flours with salt and warm water to get a smooth soft dough. Add 3 to 4 tbsp
ghee and knead it some more till you get a very soft dough. Pour a tbsp of oil
over the dough and keep aside.
Take small balls of the dough
(smaller than the filling), pat it down on a silicon sheet with well oiled
hands, place the filling in the centre, cover it and pat into shape.
Peel them off the sheet and onto a
tava, and cook both sides. Add ghee, and serve when still hot.
sweeeeeeeeeeeeeeeeeettttttttttt delightttttttttttttttttttttttttttttt
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