INGREDIENTS
for stuffing
cashew nut soaked and ground into a paste with milk 1/2 cup
coconut fresh grated or desiccated coconut 1 cup
sugar 1 cup or gur grated 1 cup
ghee 1 tbsp
cardamom pdr. 1/2 tsp
for covering
whole wheat flour 2 cups
salt a pinch
ghee/ oil 2 tbsp
water to knead to a soft dough
ghee/ oil to cook
METHOD
in a heavy or non-stick pan, add 1 tbsp add the ground cashew nut paste, coconut fry well, for a few minutes, add sugar/ gur and keep cooking till the mixture is thick, remove and cool, adding cardamom pdr.
for dough, mix flour, salt and ghee well, add warm water little by little and knead to a soft dough, cover and keep for 30 minutes.
Take small portions of the dough, try to shape into a bowl, with the centre thick, sides thin, put enough stuffing, cover well, flatten it and roll into a roti/ poli as thin as possible
heat a tawa, put the poli, cook it on medium flame, once light brown spots come, put ghee. oil to cook on both sides, till light brown all over serve hot/ warm.
ps- 1)if the stuffing mixture is made quite dry, then it will last for 3-4 days outside easily, but make sure that the polis are cooled and not sweating before you store them. They can be stored in room temperature if it lasts !
2) in case you fry the cashew paste and coconut till dry, you can cool and add powdered sugar and cardamom pdr., so it saves gas, and also the trouble of standing and cooking till dry.
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
for stuffing
cashew nut soaked and ground into a paste with milk 1/2 cup
coconut fresh grated or desiccated coconut 1 cup
sugar 1 cup or gur grated 1 cup
ghee 1 tbsp
cardamom pdr. 1/2 tsp
for covering
whole wheat flour 2 cups
salt a pinch
ghee/ oil 2 tbsp
water to knead to a soft dough
ghee/ oil to cook
METHOD
in a heavy or non-stick pan, add 1 tbsp add the ground cashew nut paste, coconut fry well, for a few minutes, add sugar/ gur and keep cooking till the mixture is thick, remove and cool, adding cardamom pdr.
for dough, mix flour, salt and ghee well, add warm water little by little and knead to a soft dough, cover and keep for 30 minutes.
Take small portions of the dough, try to shape into a bowl, with the centre thick, sides thin, put enough stuffing, cover well, flatten it and roll into a roti/ poli as thin as possible
heat a tawa, put the poli, cook it on medium flame, once light brown spots come, put ghee. oil to cook on both sides, till light brown all over serve hot/ warm.
ps- 1)if the stuffing mixture is made quite dry, then it will last for 3-4 days outside easily, but make sure that the polis are cooled and not sweating before you store them. They can be stored in room temperature if it lasts !
2) in case you fry the cashew paste and coconut till dry, you can cool and add powdered sugar and cardamom pdr., so it saves gas, and also the trouble of standing and cooking till dry.
those interested in cancer and health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail mehttp://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com
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