Pooran Poli (Sweet pooranam stuffed poli) - Preparation time 2 hrs
Wish you happy and joyful new year 2014
I thought my 250th recipe should be a traditional sweet dish. I am publishing my favorite dish. Thanks for visiting, following and recommending this blog to your friends. Blogging is not possible without your support.
The process of making this dish is time consuming but will be worth making it. Mom used to make this dish during diwali that too on late night after we go to bed because we will eat all the sweet she is preparing for the festival :-).
The jaggery, coconut and the bengal gram which we add to prepare the pooram will bring the richness to this sweet dish. People prepare in different methods but I have shared the method that mom used to prepare this recipe. You can try this traditional recipe this deepawali.
Ingredients:-
Bengal gram (Kadalai paruppu) - 1 cup (100 to 150 gms)
Jaggery - 1 ball (when crushed will come to 1 heap cup)
Half coconut - grated
Cardamom - 4 (powdered)
Water - 1/2 cup to melt the jaggery
Maida - 250 gms
Water - to mix maida and make a stretchable dough
Sesame oil - 2 tbsp
Saffron colour - a pinch
Sugar - 1 tbsp
Ghee - 1 tbsp
Preparation method:-
Making of pooranam.
In a heavy bottom pan boil water (3 cups). Add washed bengal gram till it becomes soft when crushed with hand. One tip to know whether the kadalai paruppu (bengal gram) is cooked well is to check whether the centre portion of the dhal is not white.
When cooked remove the excess water and cool it.
Add water to crushed jaggery and melt. Filter and remove the dirt from the jaggery syrup.
Boil the syrup till it is thick. Add grated coconut, boiled channa dhal, cardamom and cook for few mins.
Cool the above mixture and grind to soft paste. Add this to heavy bottomed pan along with ghee and sugar. Cook till the mixture is thick. Take care because when we cool it will become more thick.
Make small size balls from pooranam and keep.
Making of dough for poli.
Mix half flour with 1 tsp of oil and other with water . When mixed separately add both the dough and make a sticky and stretchable dough.
Add 1 tbsp of sesame oil and coat the dough with the oil. Close and keep the dough for 3 hrs.
Making of poli
Take a pooranam ball.
I used to make poli using plantain leaf. If it is not available you can use thick silver foil sheet because while putting in tawa it should not melt.
Spread 1 tsp of oil on the inner side of plantain leaf (bring glossy side of the leaf). Take little maida dough and spread with hand (it will be difficult only).
Now add one pooranam ball in the middle of the stretched dough and cover the pooranam fully with the dough.
While covering make sure the pooranam is fully covered else pooranam will come out when you start flattening the pooranam.
Gently press the covered pooranam using hand and make to thin pan cakes or circle.
Heat a tawa. Spread 1/4 tsp of ghee and in a very low heat cook the poli. Put the poli over the tawa and remove the plantain leaf slowly. It will come out nicely as we spread sesame oil on the leaf before we make poli.
When one side is cooked turn the poli very carefully and cook the other side also. It will become slightly brown.
Cook only in very low flame else the poli will be burnt.
Slightly apply ghee over the poli and remove from tawa.
If you want to store cool the poli and store. It will remain for 3 or 4 days if the pooranam is prepared well and poli is cooked properly or you can refrigerate and use for 1 week or 10 days.
Make sure to bring to room temperature if you refrigerate poli, then slightly heat and serve with ghee.
This is an yummy traditional recipe.
Wish you happy and joyful new year 2014
I thought my 250th recipe should be a traditional sweet dish. I am publishing my favorite dish. Thanks for visiting, following and recommending this blog to your friends. Blogging is not possible without your support.
The process of making this dish is time consuming but will be worth making it. Mom used to make this dish during diwali that too on late night after we go to bed because we will eat all the sweet she is preparing for the festival :-).
The jaggery, coconut and the bengal gram which we add to prepare the pooram will bring the richness to this sweet dish. People prepare in different methods but I have shared the method that mom used to prepare this recipe. You can try this traditional recipe this deepawali.
Ingredients:-
Bengal gram (Kadalai paruppu) - 1 cup (100 to 150 gms)
Jaggery - 1 ball (when crushed will come to 1 heap cup)
Half coconut - grated
Cardamom - 4 (powdered)
Water - 1/2 cup to melt the jaggery
Maida - 250 gms
Water - to mix maida and make a stretchable dough
Sesame oil - 2 tbsp
Saffron colour - a pinch
Sugar - 1 tbsp
Ghee - 1 tbsp
Preparation method:-
Making of pooranam.
In a heavy bottom pan boil water (3 cups). Add washed bengal gram till it becomes soft when crushed with hand. One tip to know whether the kadalai paruppu (bengal gram) is cooked well is to check whether the centre portion of the dhal is not white.
When cooked remove the excess water and cool it.
Add water to crushed jaggery and melt. Filter and remove the dirt from the jaggery syrup.
Boil the syrup till it is thick. Add grated coconut, boiled channa dhal, cardamom and cook for few mins.
Cool the above mixture and grind to soft paste. Add this to heavy bottomed pan along with ghee and sugar. Cook till the mixture is thick. Take care because when we cool it will become more thick.
Make small size balls from pooranam and keep.
Making of dough for poli.
Mix half flour with 1 tsp of oil and other with water . When mixed separately add both the dough and make a sticky and stretchable dough.
Add 1 tbsp of sesame oil and coat the dough with the oil. Close and keep the dough for 3 hrs.
Making of poli
Take a pooranam ball.
I used to make poli using plantain leaf. If it is not available you can use thick silver foil sheet because while putting in tawa it should not melt.
Spread 1 tsp of oil on the inner side of plantain leaf (bring glossy side of the leaf). Take little maida dough and spread with hand (it will be difficult only).
Now add one pooranam ball in the middle of the stretched dough and cover the pooranam fully with the dough.
While covering make sure the pooranam is fully covered else pooranam will come out when you start flattening the pooranam.
Gently press the covered pooranam using hand and make to thin pan cakes or circle.
Heat a tawa. Spread 1/4 tsp of ghee and in a very low heat cook the poli. Put the poli over the tawa and remove the plantain leaf slowly. It will come out nicely as we spread sesame oil on the leaf before we make poli.
When one side is cooked turn the poli very carefully and cook the other side also. It will become slightly brown.
Cook only in very low flame else the poli will be burnt.
Slightly apply ghee over the poli and remove from tawa.
If you want to store cool the poli and store. It will remain for 3 or 4 days if the pooranam is prepared well and poli is cooked properly or you can refrigerate and use for 1 week or 10 days.
Make sure to bring to room temperature if you refrigerate poli, then slightly heat and serve with ghee.
This is an yummy traditional recipe.
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