Puran Poli - Stuffed Sweet Indian Bread
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Puran Poli - Stuffed Sweet Indian Bread

Puran Poli is a traditional Maharashtrian sweet. It is very tasty, easy to cook and its  unique flavour and characteristic aroma can be attributed to the special Indian spices used. It stays fresh for 2-3 days. Let’s make Puran Poli today!

Joh Miljo

Ingredients

  1. 1 cup pigeon peas Split yellow (toor dal)
  2. 2 tablespoons butter Clarified (ghee)
  3. 1 & 1/3 cups Sugar
  4. 1 & 1/2 cups Wheat flour
  5. 1/4 teaspoon Saffron
  6. 1 teaspoon cardamom Green powder
  7. 1/4 teaspoon Nutmeg powder

Method

45 mins
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     Mix 1 cup of split yellow pigeon peas with 2 cups of water. Put it in a vessel and pressure cook it for 2-3 whistles with some water in pressure cooker.

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    Churn the dal with a hand blender.

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    Add the blended mixture in a round bottom pan on a slow or medium flame.

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    Once it is hot, add sugar. Stir it well till the sugar melts.

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    Reduce the flame and let the mixture heat up for some time.

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    In a mixing bowl, take 1 & 1/2 cup of wheat flour. Add 1 & 1/2 tbsp. of clarified butter (ghee) Add water and knead the dough for a roti.

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    Roll a little bit of clarified butter over the dough so that it doesn't dry out. Keep the dough aside for 10-15 minutes.

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    Once the dal mixture is boiling hot, add few saffron sprigs. Stir the mixture continuously so that it doesn't stick to the bottom of the pan.

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    Once the mixture thickens, add all the powdered flavourings (green cardamom powder, nutmeg powder and 1 tbsp. clarified butter.) Stir well.

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    After the mixture thickens completely and is difficult to stir, its ready. Keep it aside for some time and let it cool down completely.

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    Once it cools down, take 1 inch small balls out of the mixture.

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    Make small round ball (bigger than that of the mixture balls) of the dough as well and roll them into a small roti.

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    Place the sweet mixture ball in the centre of the roti and cover it by overturning the roti. Cut the edges with a sharp edged bowl and roll again carefully.

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    Cook the roti by applying clarified butter (ghee) on both the sides and flipping it over the pan as required.

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    Serve the rotis with clarified butter (ghee) or milk.

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