Puranpoli is a sweet traditionally prepared on Khojagiri or Sharat Poornima that is the Full moon following Navaratri . Folklore has it that it was prepared to appease the Moon God hence the shape and colour. The Puranpoli is so delicious that it is is well worth the effort that goes into making it. It is best enjoyed with fresh home made ghee/clarified butter. Many thanks to my dearest friend Simran Gangolli for her wonderful recipe.
- 250 gms Chana dal/ split Bengal Gram
- 250gms Jaggery
- 150 gms Maida/all purpose flour
- 150 gms Wheat flour
- 15 pods Cardamom
- 5 tsps Sugar
- 3 tbsps Oil
- 4 tbsps Ghee/Clarified Butter
- A pinch of Haldi/turmeric powder
- 1 heaped tbsp Dry ginger powder /Soonth
- A pinch of Salt
Take the Maida and wheat flour in a bowl. Make a well in it. Add the haldi, salt and the oil and crumble it. Add enough water to make a soft dough. Add the ghee, knead it into the dough and keep it aside for two hours. Powder the Cardamom and sugar and keep it aside. Pressure cook the Chana dal for four to five whistles. Drain the water. It can be used to make Katachi Amti which is a preparation served over rice. Puree the Chana Dal in the mixer. Make a thick syrup of the jaggery and add it to the pureed chana dal. Tip both, the pureed Chana Dal, Dry ginger powder and the Jaggery syrup into a pan. Boil on a low flame till it starts leaving the sides of the pan. When touched it should not stick to the fingers. Add the Cardamom powder. Mix well and allow to cool. This stuffing is called Puran . Make balls of the Puran. Knead the maida and wheat dough for a couple of minutes and make equal number of balls as that of the Puran. Roll the dough into a circle slightly smaller than a poori. Place the ball of Puran, enclose it with the dough, dust it with Maida and roll out into required size. Heat a tava/ skillet. Dry roast the Puranpoli on both sides to a golden brown. Enjoy drizzled with Ghee.
This proportion makes 32 Puranpoli.
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