Tuesday, January 13, 2009

Gul Poli

This is another traditional recipe for 'Makar Sankranti'. It also contains Til (sesame seeds) & Gul(jaggery). 'Gulpoli' is prepared as a naivedyam (offering) for God. It is very crispy and you can eat it for 3-4 days…..

For dough
Wheat Flour (Atta)- 2 cups
All purpose flour (Maida) - 1 cup
Rice flour - 1/2 cup
Oil - 1 table spoon
Salt to taste

For filling (Saran)
Jaggery - 1, 1/2 cup
Gram Flour (Besan) - 3 teaspoon
Sesame seeds - 5 tablespoon
Poppy seeds - 2 Teaspoon
Cardamom Powder - 1 teaspoon
Ghee - 4-5 Table spoon

Mix the flours except rice flour. Make a well in the middle, heat oil and add it to the flour. Add salt and mix it nicely. Make a soft dough with warm water. Knead the dough well.
Now for filing, grate the jaggery. Roast sesame seeds, poppy seeds and gram flour one by one. Grind it to a paste. Add jaggery and cardamom powder to this paste. Make 5-6 balls for filling.
Make equal portions of dough. Sprinkle some rice powder on rolling board. Roll the dough to the size of puri. Place a boll of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out. Use more rice flour and roll it till it become normal roti size. Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame. (In marathi we say "Tupat kharpus bhajave"). Serve with ghee. I generally eat it with some pickle.

I want to contribute this to Preeti's Festive Food.


Priti said...

Looks simple and tasty...thanks for the entry dear

Anonymous said...

Nice recipe, just one issue.

You mention 4-5 tbsp ghee in the filling ingredients, but you have not clarified in the method when and how the ghee is to be used.



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