Mission Gul Poli Accomplished!!!
Traditional recipes can be intimidating. I had never tried making Gul Poli. The trips to India in December would always treat us with mom-made delicious Gul Poli as well as some packed for the journey back ...and so we never made it after coming back here in January. But this year is different. No travel to India and no mom-made Gul poli :(
So to statisfy the cravings and to take us back home to enjoy the super delicious Gul poli, decided to give it a try! Phone calls with mom and few friends provided some great tips and tricks to accomplish this mission succesfully 😊 To make things tad bit simpler, I used the Udipi Jaggery Powder instead of grating the Gul (Jaggery) to make the Poli. The Poli's came out great in terms of taste, texture and color. I could have rolled them out a bit thinner, but that was just me being novice.
Recipe (This makes about 12 Gul Polis)
Dough:
3 Cups Whole wheat flour
1/4 cup Besan roasted till brown in 1 tsp ghee
3 tsp hot oil
Warm water
Sweet Filling:
2 Cups Udipi Jaggery Powder
1/2 cup Sesame seeds (white Til ) roasted till golden brown
1/2 cup Besan roasted till brown in 2 tsp ghee
2 tsp Cardamom powder
1/2 tsp Nutmeg powder
Method
Dough:
1) Roast the besan in ghee till golden brown. Let it cool. Mix the whole wheat flour, roasted besan and massage with hands till all besans crumbs are broken. Add hot oil. Mix. Add little warm water at a time and knead into a dough. Dough should be stiffer than chapati dough. Keep the dough covered with wet cloth for 1hr. After 1 hr, knead the dough again with oiled hands and make large marble sized 24 balls. Keep the dough balls covered with wet cloth till ready to use.
Sweet Filling:
1) Roast the besan in ghee till golden brown. Let it cool.
2) Powder the roasted sesame seeds. Add the roasted besan and Jaggery powder to the mixer and blend till well combined and the mixture starts to come together. Add the cardamom and nutmeg powder and mix.
3) With oiled hands divide and press the mixture into 12 equal sized balls. The oil in the sesame seeds and roasted besan should help with the binding.
4) Roll out 2 of the dough balls into small pooris. Sprinkle some flour on the roling board to avoid sticking. Place the sweet filling mixture ball in the center and gently press to break it and spread it to cover almost the entire poori, leaving little space on the sides.
5) Place the second poori on top to make a sandwich and gently press the poori with palm of your hands to make the jaggery mixture and dough stick together. Do not seal the sides.
6) Gently roll out the two pooris stuffed with the sweet filling into a poli with a rolling pin. Sprinkle some flour as necessary to avoid sticking. Remove the excess dough on the sides with a dough cutter. (Like the one used for Shankarpalis)
7) Warm a non-stick pan on low flame ( On Scale of 1-10, 10 being the hottest, I kept the flame on 3 to roast the Gul Polis. Roast with little oil/ghee on both sides till golden brown. The Polis will be soft when you roast them due to the jaggery melting, but will become the correct texture on cooling.
8) Serve the Gul Polis warm/ room temperature with Ghee and Saffron milk.
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