Easy & Quick Recipe Of Traditional Puran Poli - M.M.Mithaiwala

Puran Poli 

Year after year, purity of fire is challenged by evil & appeased with offerings

Year after year, faith survives & burns the devil & sufferings !

The festival of colours is ready to arrive in few day, And the smell of purity & sweet's is spreading in the air ! Here is the recipe of traditional Puran Poli :)

Ingredients : 

300gms. Chana dal
300 gms. Jaggery or sugar
150 gms. Plain flour
2 tbsp Ghee
1/2 tsp Cardamom (elaichi) powder
1/4 tsp Nutmeg (jaiphal) powder

a few Saffron (kesar) strands

a pinch of Mace (javantri) powder

Method :

For the Dough

• Combine the flour and oil in a bowl & knead into a soft dough using enough water.
• Divide the dough into 15 equal portions & keep aside.

For the filling

• Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes.
• Pass through an almond grater little by little till all dal is grated.
• Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan & cook till a soft lump is formed, take care to stir continuously .
• Add the cardamom powder, nutmeg powder, mace powder and saffron mixture & mix well.
• Cool slightly & divide it into 15 equal portions. Keep aside.

How to proceed

• Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover & seal the edges.
• Flatten the dough & roll out into a shape of disk of medium thickness.
• Heat a tawa & cook puran poli until done on both sides.
• Repeat with the remaining dough & filling to make 14 puran polis.
• Serve hot with generous helping of pure ghee.

Traditional Festival Sweet Gujia Recipe - M.M.Mithaiwala

Ingredients: 

For Outer Layer- 

• 2 Cups - Plain Flour/Maida 
• 6tbsp - Ghee or Oil 
• Oil - To Deep Fry

 For Stuffing- 

• 2 Cups - Sooji/Semolina 
• 3/4 Cup - Mawa/Khoya 
• 2 Cups - Powdered Sugar 
• 1/2 tsp - Cardamom Powder 
• 1/2 Cup - Grated Dry Coconut/Khopra 
• 2 tbsp – Raisins 
• 4 tbsp - Chopped Cashew nuts

For Garnishing- 

• 1/2 cup sugar 
• 1/4 Water 
• 2 tablespoons sliced almonds and pistachios

Method:

For stuffing- 

• Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn't get burnt. In a frying pan, deep-fry the khoya till light brown in color. 
• In a bowl add roasted sooji/rawa, cashew-nuts, raisins, dry grated coconut (khopra), powdered sugar and mix well. 
•  Add khoya/mawa and mix well with hands to combine khoya with sooji well.

For Outer layer- 

• Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. 
• Cover with a wet cloth and leave aside. 
• Prepare a small and thick chapati from the kneaded dough.

For Garnishing- 

• Boil the sugar and water on medium heat until syrup is about one thread.

And the final procedure: 

• Stuff half of the chapati with the khoya mixture. 
• Fold and draw the edges of chapati inwards to close. 
• On slow fire, deep-fry the gujia till golden brown. 
• Take out using a sieve and drain the oil properly. 
• Store them in an airtight container. 
• Repeat the procedure with remaining dough. 
• Dip the gujias into the syrup making sure they are coated with syrup all around. 
• Place the gujias on a wire rack to allow the extra syrup drain. 
• Garnish the gujias with sliced almonds and pistachios while the gujias are still moist with syrup. 
• Gujias will be dry in an hour. 
• Gujia can be stored in airtight container up to a month.

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