Ingredients
1/2
Preparations
Soak chana dal for 1 hour, then drain off the water and transfer it to the cooker.
Add turmeric, and water then pressure cook for 3 whistles on medium flame.
Drain off the water separating dal and water then transfer the dal to a kadhai.
Add jaggery & mix well, once the
jaggery melts start to mash the dal until it turns a smooth paste.
Keep cooking until the mixture thickens and holds the shape.
Add ghee & cardamom powder then cook
for a minute or until the mixture starts to separate the pan.
Transfer to a plate & cool slightly,
grease hands with ghee and make ball-sized stuffing & the Puran is
ready.
To prepare poli knead a soft dough with wheat flour, maida, salt, ghee and water.
Pinch a ball-sized dough make a smooth ball and roll it small using a rolling pin.
Place a prepared ball-sized puran in the
middle of the rolled dough & make a ball with dough completely
wrapped above the puran ball then roll it.
Cook the puran-stuffed rolled poli on a
pan with ghee for 5 minutes & the authentic Maharashtrian puran poli
is ready.
To make paan shrikhand take a very thick
and creamy curd and strain it for 2 hours in a muslin cloth to let to
excess water drain.
Now add powdered sugar, paan syrup,
cardamom powder & saffron strands to the strained curd then mix
everything well & refrigerate for an hour.
Spread paan shrikhand on the puran poli
and garnish beautifully then serve for a festive delight.
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