The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. So here is the recipe of Maharashtrian Dessert Puran Poli:
- Split Bengal gram (chana dal) 1 1/4 cups
- Jaggery (gur) grated 1 1/2 cups
- Saffron (kesar) a pinch
- Green cardamom powder 1/4 teaspoon
- Nutmeg powder a pinch
- FOR THE DOUGH
- Refined flour (maida) 1 1/2 cups
- Salt a pinch
- Pure ghee 1/2 cup
- Wash and boil chana dal. Drain and coarsely grind it. In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well.
- Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool. Divide the stuffing into sixteen to twenty equal portions and roll into balls.
- Mix maida and salt. Add three tablespoons of ghee and sufficient water to make a soft dough. Cover with a damp cloth and keep aside for one hour.
- Divide dough into sixteen to twenty equal portions and roll into balls. Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.
- Dust it with flour and roll out into four to five inches diameter disk of medium thickness. Heat a tawa and cook puran poli until done on both sides.
- Remove. Serve hot with generous helping of pure ghee on it and cold milk.