Gulachi Poli is an extremely ancient and authentic delicacy made specially during Makar Sankranti. It does take a lot of time and effort to prepare them but the final product is worth it all.
To ease and speed things up a little you can prepare the stuffing dough a few days in advance so that there is not much to do, all at the same time.
Even the stuffing dough would last a long time if you deep freeze it, but make sure you cover it in cling film as you would want the least amount of contact with moisture.
GULACHI POLI / JAGGERY ROTI / JAGGERY STUFFED FLAT
BREAD / गुळपोळी / गुळाची पोळी
INGREDIENTS
STUFFING
|
|
Gul / jaggery finely grated
|
250 gms / ¼ kg
|
Til koot / roasted sesame seeds fine pdr
|
1 tbsp
|
Roasted shengdane koot / fine peanut pdr
|
1 tbsp
|
Roasted khopra / dry coconut pdr
|
1 tbsp
|
Jaiphal pdr / nutmeg pdr
|
¼ tsp
|
Roasted khuskhus / poppy seeds pdr (optional)
|
1 tbsp
|
Besan / chickpea flour
|
2 tbsp
|
Oil
|
1 tbsp
|
DOUGH
|
|
Atta / kanik / wheat flour
|
2 cups
|
Oil
|
4 - 5 tbsp
|
Salt
|
¼ tsp
|
METHOD:
STUFFING
3.
Allow to cool and store till further use.
5.
The purpose of finely grating it is to make sure
all the lumps in the jaggery melt or break up easily.
7.
Remove, but make sure there is no drop of water
that falls into the jaggery while doing this.
8.
By this time the jaggery would have melted well.
If not repeat the process and again give 2 whistles.
9.
When the jaggery is melted but still hot, beat
it well and remove any stray lumps that still remain in it.
10.
To it add in the sesame seeds pdr, peanut pdr,
poppey seeds pdr, roasted besan and nutmeg pdr.
13.
This stuffing can be made 1 – 2 days in advance.
DOUGH
14.
To the wheat flour add in salt and 3 – 4 tbsp of
oil.
18.
Now divide the dough into the same sized balls
as you made of the jaggery stuffing, but make sure the dough balls are double the quantity.
ASSEMBLING
20.
Roll out the 2 dough balls into small same sized
circles.
22.
In case it has become stiff and difficult to
manage then just micro each stuffing ball for 10 sec, it will just start to melt
the jaggery a little and make it soft and pliable. You can also keep the stuffing balls in a container with a tight fitting lid over hot water for 10 - 15 min. It will loosen up the stuffing.
29.
When you start to see small bubbles forming on
the poli, flip it over.
32.
Transfer it on to a kitchen tissue. Till the
time these polis completely cool down make sure they are left separately on to an even flat surface.
33.
Even slight inclination may ruin its shape or it
may break.
34.
Once they are cooled you can stack them on top
of each other and store.
35.
These polis stay good at room temperature for
almost a week.
36.
Serve them with a generous dollop of home made
ghee / clarified butter.
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