Gul Poli – Groundnuts, Sesame seeds and Jaggery stuffed sweet bread Gul Poli or Til gul poli in Marathi and Yell Holige in Kannada is made throughout Maharashtra and north Karnataka during the Makar sankrati festival. I too had made them for Sankrati but am posting it a bit late. Sesame seeds being good for increasing the body heat is the reason for using it in making very items during Makar sankrati as there still is a bit of chill in the air and to combat that our ancestors made all these traditional dishes to be made on a particular festival. My mom makes these everytime and gets it whenever she visits us. My hubby also loves them. I had not tried into making them all these years. This Sankranti my Hubby says “when we were small we used to have them a lot”. That was enough for me to make it for him. I just rang to my mom and asked her on the exact quantities as I knew how to make them, but always knew mom used different flour’s in making them….with her guidance I made them nice and perfectly. I was so happy..Hubby had gone out for some work, when he came back and saw these he was like a small child. Very happy and he had them instantly. Well I was very happy to have returned him his childhood memories. He and I had them for 2-3 days as they were 11 of Gul Poli’s. And my son who doesn’t have a sweet tooth at all just took a bit that too forcibly and he did not come to take another bit. Well he doesn’t like sweet at all. He is a savory person and likes all tikha things. Hubby also not being a big fan of sweets and I love sweets… I must have ate them more than he did… Do try it out guys…you can even make them just out of groundnuts without the sesame seeds if you want. What do we need:- 2 Cups Groundnuts (shenga/mumphalli), roasted and skin removed ¼ cup Sesame seeds (til) 2 cups Jaggery (gur/gul), grated 1 tsp Cardamom powder 1 cup Wheat flour (atta) 1 cup Plain flour (maida) ½ cup Besan (gram flour) ½ cup Ghee/ Dalda 3-4 tbsp Ghee (clarified butter) Salt to taste Water as required for kneading How do we do it:- 1 Heat the ghee or dalda in a pan. 2 In a mixing bowl take the maida, besan and wheat flour. Add salt to it 1 tsp and mix nicely. Make well in the centre. 3 when the ghee/ dalda (I had used dalda for making it flaky) is nice and hot pour it carefully into the centre and mix it with the flour with a spoon. 4 Knead the dough with the help of water to make medium hard dough. Cover and keep it aside for 1 hour. 5 Lightly roast the Sesame seeds in a pan/ tawa. Keep aside. 6 In a mixer grinder take the groundnuts and pulse them for few seconds so that it does not become powder. It should be coarse. 7 Add in the grated jaggery, cardamom powder, 3-4 tbsp ghee and mixie it once more till all the ingredients are all one big lump. 8 Be careful not to overload the mixer. Do it by giving gaps in the middle. 9 Remove the stuffing in a bowl, cover and keep it. 10 Take 1 inch balls of the kneaded flour. Roll it out a bit and put the stuffing inside and close it as you do for any other paratha. 11 Use maida for dusting. Roll it out carefully so as not to break out the stuffing. 12 keep them thick but the stuffing should spread everywhere. 13 Keep a Tawa/ griddle on the flame. When it is hot enough put the rolled out gul poli. 14 Keep the flame medium and turn it over after 1 minute. 15 Same thing on the other side. Remember it had jaggery and it will melt out so fry it fast. 16 Remove and keep on a plate or cloth to cool so that the melted jaggery cools out. 17 Make more Gul poli’s the same way. Serve with Ghee. Note:- 1 If you are unable to roll it out as a paratha you can make it by making one roti, putting the stuffing and again covering it with another roti. 2 Do not stack them on one another till they are fully cool. Keep the separately. 3 Keep them open outside and they will remain nicely for 4-5 days.
Posted on: Fri, 24 Jan 2014 06:26:46 +0000
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