Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Chana dal

  2. 2 cups 474ml Jaggery

  3. 2 cups 125g / 4.4oz Refined flour

  4. 3 tablespoons 45ml Oil

  5. 1 teaspoon 5ml Cardamom powder

  6. 3/4 teaspoon 3.8ml Turmeric powder

Instructions Jump to Ingredients ↑

  1. Recipe Instructions This sweet is commonly eaten on the day of spring festival in Maharashtra (Western India). Preparation time: 35 minutes Cooking time: 40 minutes 1. Soak chana dal for 4 hours. Drain fully and cook in a pressure cooker until soft.

  2. Add jaggery and cook further in a pan until blended and mash into a soft paste.

  3. Add cardamom powder and mix well. Form 20 balls of equal size and reserve.

  4. Mix refined flour (maida), oil, water and turmeric powder. Make a very soft, sticky dough.

  5. Divide into 20 equal portions.

  6. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm.

  7. Place a ball of chana-jaggery paste in the center and fold the disc from all sides to cover the paste completely.

  8. On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll out each poli to a 12 to 14 cms disc.

  9. Roast each poli on a hot, dry griddle with no oil or ghee. Roast both sides until well done and aromatic.

  10. . Serve warm with clarified butter or a bowl of milk.


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