Gul Poli - Namita Tickare
By Namitha Tickare... What do we need:-
2 Cups Groundnuts (shenga/mumphalli), roasted and skin removed¼ 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 tasteWater 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.
By Namitha Tickare... What do we need:-
2 Cups Groundnuts (shenga/mumphalli), roasted and skin removed¼ 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 tasteWater 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.
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