Preparation Time: 45 minutes
Cooking Time: 30 minutes
1 Cup is a UK 250ml
- 2 cups Jaggery (Gul)
- ¼ cup grated dry coconut (Suke Khobare)
- ¼ cup sesame seeds (Til)
- ¼ cup peanuts (Shengdane)
- ¼ cup Khoya (Khawa ) if available or use milk powder instead.(optional)
- 1 teaspoon Cardamom powder (Velachi )
- ¼ cup poppy seeds (Khuskhus)
- ¼ cup Gram flour (Besan)
- 2 Teaspoon Ghee
- 1 ½ cup wheat flour (atta or kanik)
- ½ cup plain flour (maida)
- 1 tablespoon gram flour (Besan)
- 2 tablespoon oil (please do not use olive oil)
- Fine rice flour( tandul Pithi) to dust the rolling surface
- Mix all the ingredients for the cover and knead in a soft dough using water. The consistency of this dough should resemble to that of roti dough or pastry dough.
- Keep aside.
- Grate the jaggery.
- Dry roast poppy seeds, peanuts, sesame seeds separately.
- Put the ghee in the pan and roast the gram flour till brownish in colour on a slow flame.(Some people use oil instead of ghee as it gives a different taste and flavor)
- Dry roast the khoya or milk powder. ( this is a secret ingredient which makes a lot of difference in the taste but it is completely optional to use)
- Grind together roasted peanuts, sesame seeds, coconut and poppy seeds.
- Mix all the ingredients with the jaggery .
- Mix the cardamom powder.
- Knead this mixture into a soft ball and divide into 10 portions.
- Take the dough and divide into 20 small portions.
- Heat a dry flat pan (tawa) on a medium flame.
- Take one portion at a time and roll it into a circle of about 2 inch in diameter. Roll two circles like this.
- Take a portion of jaggery and spread it on one of the circles evenly. Put the second rolled circle on top of that. Pinch all the edges together and seal the jaggery mixture inside properly. Then roll this made up circle into a bigger circle. You may use fine rice flour to dust the rolling surface if required.
- Put the prepared poli or bread on the heated pan and roast till done from both the sides. The properly roasted poli should appear slight brown but not burnt.
- Put the roasted poli on a paper first to cool. Do not put one poli on top of each other when hot.
- Repeat the procedure to make all the Gul poli.
- These are made in advance and are eaten cold. They last for many days.
- Enjoy the gulpoli with a little ghee on top.