Jan 26, 2012

Tilgul Poli / Sankranti Special Gul Poli

This traditional recipe for 'Makar Sankranti' contains Til (sesame seeds) & Gul(jaggery). It is very crispy and you can eat it for 7-8 days…..


For dough
  • Wheat Flour (Atta)- 2 cups
  • All purpose flour (Maida) - 1 cup
  • Semolina/Rava - 1/2 cup
  • Gram flour/Besan - 1/4 cup
  • Rice flour - 1-2 tbsp
  • Oil - 2 tbsp
  • Salt to taste

For filling (Saran)
  • Jaggery - 1, 1/2 cup
  • Gram Flour (Besan) - 1/4 cup
  • Sesame seeds - 1/4 cup
  • Poppy seeds - 2 tsp
  • Peanut powder - 1/4 cup
  • Dry shredded coconut - 1/4 cup
  • Cardamom Powder - 1/2 tsp
  • Ghee - 4-5 Table spoon

  • Mix the flours, rava and make a well in the middle, heat oil and add it to the flour. Add salt and mix it nicely. Make a soft dough with warm water. Knead the dough well.
  • Now for filing, grate the jaggery. Roast sesame seeds, poppy seeds, peanut powder, shredded coconut and gram flour one by one. Grind it to a paste. Add jaggery and cardamom powder to this paste. Make 8-10 balls for filling.
  • Make equal portions of dough. Sprinkle some rice powder on rolling board. Roll the dough to the size of roti.
  • Place a boll of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out.
  • Use more rice flour and roll it till it become normal roti size. Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame. Serve with ghee.

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