Gur Poli is a traditional Maharashtrian delicacy, typically made during the festival of Makar Sakranti (in January).
|Preparation time:||60 minutes|
Ingredients for Filling
|Gur (Jaggery)||2 cups grated|
|Brown Sesame Seeds||1 cup|
|Small cardamom (choti elaichi)||4|
|Jaiphal (nutmeg) powder||A pinch|
Ingredients for Cover
|Whole Wheat Flour||3 cups|
- Take flour in a big bowl and add salt. Rub 1 tbsp of ghee in it and then knead it in a hard dough like Puri. Keep aside for at least 30 minutes.
- Grate the gur and keep aside.
- Roast sesame seeds in a pan on low heat. Once they puff up (5 minutes), turn off the heat and pour them in a plate to cool.
- When cold, grind the sesame seeds to fine powder. The consistently will become like bread crumbs.
- Mix jaggery, sesame seed powder, cardamom powder and nutmeg powder and keep aside.
- Knead the dough again. Make 2 walnut sized balls from the dough.
- Spread one ball with fingers to make a cup like shape. Now fill it with walnut sized filling.
- Spread the other ball on top of the filling and seal it.
- Roll it with the help of dry rice flour into a 4-5 inch roti. The goal is to have filling spread throughout the roti.
- Heat a griddle and place the roti on the griddle. Flip it in a minute.
- Fry it on medium heat (like parantha) using a little bit of ghee.
- Once slightly brown on both sides, let it cool on the wax paper. Don’t stack them when they are hot because they will stick together. Once they are cold, you can stack them and store in refrigerator for months.
- To serve, bring them to room temperature and serve with melted ghee. Gur Poli is ready.
- You can use any kind of sesame seeds. I personally like brown sesame seeds because they are more fragrant.
- Never serve gur poli when it’s hot. It can burn your mouth because gur becomes very hot when cooking.
- A very similar Maharashtriyan recipe is Puran Poli.