Makar Sankrant special Gulpoli

Instructions

Step 1: Add jaggery in an airtight container and transfer the container into a cooker.

Step 2: Steam the jaggery on medium heat until 4 whistles.

Step 3: Heat up a pan on medium heat and add sesame seeds.

Step 4: Roast sesame seeds on low heat until they release nice aroma and they get a light golden color.

Step 5: Transfer the roasted sesame seeds into a dish.

Step 6: In the same pan roast peanuts until they change the color and take them out into a dish.

Step 7: When the peanuts cool down, peel them and remove the skin.

Step 8: In the same pan add ghee and besan and roast besan until it changes the color a little and nice aroma is release from it.

Step 9: Blend the roasted peanuts into coarse powder in mixer and add roasted sesame seeds.

Step 10: Blend it well together and add roasted besan.

Step 11: Blend it together to make homogenous mixture and keep it aside.

Step 12: Take the steamed jaggery out and add the blended mixture.

Step 13: Add dry ginger powder, cardamom powder and nutmeg powder and mix everything well together. Stuffing is ready.

Step 14: Make small balls of it and keep them aside.

Step 15: Mix wheat flour, maida, salt and ghee well together until the mixture turns crumbly and add a little water at a time to knead soft dough.

Step 16: Cover and rest the dough for at least an hour.

Step 17: Knead the dough well once to make smooth and even.

Step 18: Take a small portion and make it smooth and even.

Step 19: Dip it in rice flour and make a pari from it.

Step 20: Press the stuffing ball and spread it a little.

Step 21: Fill it into the pari and close the pari up.

Step 22: Sprinkle rice flour on the rolling board and roll out the poli carefully from the dough ball.

Step 23: The poli should a little thin. Roll all the polya at a time.

Step 24: Heat up a pan on low to medium heat and transfer the poli on it.

Step 25: Roast the poli really good on low heat from both sides.

Step 26: When lower side is roasted a little and spread ghee on upper side.

Step 27: Flip the poli over and spread ghee on other side too.

Step 28: When the poli is roasted well from both sides take it off on a wire rack. Gulpoli is ready.

Step 29: When the poli cools down completely, store it in an airtight container. It has shelf life of about 15-20 days.