Ingredients with Measurements:
- 1 cup of grated coconut
- 1 cup of jaggery
- 1 cup of wheat flour
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of turmeric powder
- 1/4 teaspoon of cardamom powder
- 1 tablespoon of ghee
- Water as needed
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a pan, roast the grated coconut until it turns light brown. Then add jaggery and mix well until it melts and combines with the coconut. Keep stirring until the mixture thickens and forms a ball. This is the puran filling.
2. In a mixing bowl, combine wheat flour, all-purpose flour, salt, turmeric powder, and cardamom powder. Add ghee and mix well. Then add water gradually and knead the dough until it becomes soft and pliable.
3. Divide the dough into equal-sized balls and flatten them into small discs. Place a spoonful of puran filling in the center of each disc and seal the edges by bringing them together. Flatten the stuffed dough ball and dust it with flour.
4. Heat a tawa or griddle over medium heat. Place the stuffed dough ball on the tawa and cook until it turns golden brown on both sides. Apply ghee on both sides while cooking.
5. Repeat the same process for the remaining dough balls.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 puran polis
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 4g
Fiber: 2g
Substitutions for ingredients:
- Instead of jaggery, you can use brown sugar or white sugar.
- You can use coconut oil instead of ghee.
Variations:
- You can add chopped nuts like almonds or cashews to the puran filling.
- You can add saffron strands to the dough for a unique flavor and aroma.
Tips and tricks:
- Make sure the puran filling is not too watery, or it will be difficult to stuff the dough.
- Apply ghee generously while cooking to get a soft and flaky texture.
- Dust the dough with flour while rolling to prevent it from sticking to the rolling pin.
Storage instructions:
You can store the puran polis in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Heat the puran polis on a tawa or griddle for a few minutes until they become warm and soft.
Presentation ideas:
Serve the coconut puran polis hot with a dollop of ghee on top.
Garnishes:
You can garnish the puran polis with chopped nuts or grated coconut.
Pairings:
Coconut puran polis go well with a cup of hot chai or coffee.
Suggested side dishes:
You can serve coconut puran polis with a side of raita or pickle.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too sticky, add more flour.
- If the puran filling is too watery, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the puran filling thoroughly to avoid any foodborne illnesses.
Food history:
Puran poli is a traditional Indian sweet dish that is commonly made during festivals and special occasions.
Flavor profiles:
Coconut puran poli has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the coconut puran polis as a dessert or a snack.
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Region: Indian