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Credits: indianfoodforever
Video: Youtube
Ingredients:
30 ml pure ghee
3 cup jaggery grated
1/2 cup sesame seeds (til)
1/4 tsp green cardamom powder
1/2 cup poppy seeds (khuskhus)
For Outer Covering
3 cup jaggery grated
1/2 cup sesame seeds (til)
1/4 tsp green cardamom powder
1/2 cup poppy seeds (khuskhus)
For Outer Covering
2 cup Whole Wheat Flour (Atta)
1 cup Refined Flour (maida)
Salt to taste
Water as required
30 ml Oil
Method:
· Sieve the flours.
· Mix in salt, oil and water and knead
into a soft dough.
· Cover it with a damp cloth.
· Keep aside.
· Grate the jaggery.
· Roast the poppy seeds and white sesame
seeds separately.
· Grind the poppy seeds and white sesame
seeds to a coarse powder.
· Melt the jaggery, mix in the ghee, poppy
seeds, white sesame seeds, cardamom powder.
· Stir fry on low heat up till it becomes
firm.
· Take off from heat up and keep aside to
cool.
· Divide kneaded dough into small
equal-sized balls.
· Stuff each ball with the jaggery
mixture.
· Roll out each ball into thin roundels.
· Dust with flour if necessary.
· Heat up a tawa to a moderate temperature
and stir fry the prepared gur-poli on moderate heat, till it is a light golden
colour on both sides.
· Serve hot or cold, with a pinch of hot
melted ghee.
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