Puranpoli

  • Prep Time
    20 Minutes
  • Cook Time
    20 Minutes
  • Difficulty Level
    Intermediate

Puranpoli is a famous sweet dish from Maharashtra.

Puranpoli is a traditional Maharashtrian dish requires bengal gram, jaggery. The lentil and jaggery cooked together then ground to a paste. This paste stuffed in the wheat flour dough and rolled to make this delicious puranpoli. This dish is a part of any festive occasion and special occasions like weddings in Maharashtra. This served with lots of ghee/clarified butter. So, try to make this yummy dessert and enjoy with your family.

This yummy dish was prepared by Pramila Nahar – A 74-year-old GRANDMOM from Ahmednagar, Maharashtra.

Tips and Suggestions by Mom Chef:-

  • If it is felt that the ground paste has water, then it should be roasted on a low flame until the water evaporates and the paste becomes thick. Then it should be allowed to cool for some time. If, however, the paste is thick after grinding, then it should be used directly.
  • Sugar can be added instead of jaggery. The proportion will however be the same.

This recipe was made during the Live Cooking Contest on Zayka Ka Tadka.

For more such exciting recipes like Puranpoli, please click on the following links:

  1. Modak ( Sweet Momos)
  2. Chirote (Khaja) – Maharashtra Special Sweet!
  3. Peanut Laddu | Vegan Recipe

Current Recipe Rating

(3.4 / 5)

9 ratings

  • Recipe
  • Text size

Ingredients

  • Chana dal/Bengal gram - 250 Gram
  • jaggery/Gud - 250 Gram
  • Saffron powder - 1/2 Teaspoon
  • Cardamom powder - 1/2 Teaspoon
  • Wheat flour dough -
  • Ghee/Clarified butter - for roasting and seving

Instructions

  1. Wash and soak chana dal for 10 minutes.
  2. Boil chana dal and jaggery together. After one boil, turn the flame to low. Cook the dal until it becomes very soft.
  3. Once done, drain the water completely. Let it cool. (You can use this water to make amti)
  4. Add the cooked dal in a grinder jar with cardamom powder and saffron powder, to a smooth paste.
  5. If you feel the ground paste has water then roast it on a low flame until the water evaporates and the paste becomes thick. Let it cool for some time.
  6. If the paste is thick after grinding then use it directly.
  7. Take wheat flour in a bowl, and knead the dough using water.
  8. Take a small portion of the dough and spread it with hands to make a small roti.
  9. Stuff 2 tablespoons of dal mix in the dough. Seal it properly as we do to make an aloo paratha.
  10. Flatten the stuffed dough with hands then roll it out using a rolling pin.
  11. Meanwhile, heat a tawa.
  12. Cook the Puranpoli on a medium flame. Apply some ghee on both the sides and cook.
  13. Once done, take it out on a serving plate.
  14. Yummy 'Puranpoli' is ready to be served with ghee.
  15. Note 1) You can replace the jaggery with sugar. In that case first, cook the dal and grind it then add sugar to it.2) You can pressure cook the dal and jaggery. It will take 3 whistles to cook.

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