How to make Puran poli recipe / Easy Puran Poli recipe

Puran poli is the main dish in Maharashtrian festivals. Be it Nagpanchami, Ganesh Chaturthi or any festival, Puran poli is must.

I tried to make Puran Poli recipe as simple as possible and easy to cook. Hope you will enjoy this recipe.

This is recipe for 6 puran poli

Ingredients

For Puran

1)      1 small bowl of chana dal

2)      1 small bowl of sugar (or adjust as per taste) (You can use half sugar and half grated jaggery)

3)      ½ tsp cardamom powder

4)      ½ tsp nutmeg powder

 

 For Poli

1)      1 bowls Wheat flour (atta)

2)      1 tbsp all-purpose flour (maida)

3)      pinch of salt

4)      water

5)      1 tsp oil

 

 

 

Method for Puran

1)      Cook chana dal in cooker for atleast 10-12 whistles. Make sure that chana dal is well cooked and soft

2)      Finely grind the cooked chana dal. Don’t add water

3)      Now add sugar and grind it again with chana dal. Make sure that sugar is all dissolved and mixed well with chana dal

4)      Use big and deep microwave bowl to cook this chana dal paste in microwave

5)      Microwave the chana dal paste for 2 minutes on high power (900 W)

6)      Take the bowl out of microwave and mix well

7)      Microwave chana dal for total 8 minutes. After each 2 minutes of interval, take the bowl out of microwave and mix well

8)      Once the dal is cooked, add cardamom powder and jaiphal (nutmeg) powder. Mix well and keep the mixture aside and let it cool down

 

Method for Poli

1)      Mix wheat, all purpose flour, salt in a bowl

2)      Add little water and knead the dough

3)      Keep adding water as required

4)      Dough should be very soft

5)      Add the oil to dough and knead the dough

 

Preparing Puran poli

1)      Make equal portions of dough and puran like laddoo.

2)      Now apply wheat flour to dough ball and roll little like small poori.

3)      Stuff the poori with puran laddoo join the edges to seal them.

4)      Roll the stuffed poori like roti. Roti size should be as per dough ball size.

5)      Put the roti on heated tava (pan).

6)      Once the side on tava is golden color with brown spots, turn the roti

7)      Let other side of the roti become golden color and with brownish spots

8)      Apply ghee on roti

9)      Serve hot with ghee on it

How to make Instant rasmalai from bread and mawa

Instant rasmalai from bread and mawa recipe

Ingredients for Instant rasmalai from bread and mawa recipe

1)      ½ ltr milk

2)      2 tbsp sugar

3)      1 tbsp of cashew paste (soaked cashews and make paste)

4)      In cashew paste - add and mix - Cardamom powder 1 pinch, few saffron threads and milk masala

5)      2 tssp mawa (khoya)

6)      1 tbsp sugar powdered

7)      Some saffron threads

8)      1 tsp of milk masala

9)      ¼ tsp cardamom powder

10)   Few bread slices (2 slices of bread are required per rasmalai) cut in round shape (use small steel katori or steel glass to cut the slices)

Method for Instant rasmalai from bread and mawa recipe

1)      Mix mawa, milk masala, saffron threads, and cardamom powder and powdered sugar in nonstick pan on low heat. Once sugar is melted in mixed well with mawa, it will become somewhat sticky paste.

2)      Turn of the heat. Keep aside the mawa to cool down on room temperature

3)      Now heat the milk on low heat.

4)      Add cashew paste in the milk.

5)      Heat the milk till it becomes little thicker

6)      Add sugar in the milk and boil further for couples of minutes on high flame. Continuously stir the milk.

7)      Turn off the heat and keep aside the milk to cool down

Rasmalai preparation

1)      Divide the mawa in small balls like peda.

2)      Make thin patty of mawa ball. Press bread slices to mawa patty gently from both sides

3)      Add some milk in serving bowl. Put the bread patty stuffed with mawa on the milk

4)      Add more milk on bread patty. Add enough milk as some milk will be soaked by bread

5)      Garnish the rasmalai with saffron, cardamom powder

6)      Refrigerate for an hour and serve

Narali Bhat / Coconut Rice / Kesari Bhat (Sweet rice / Sakhar bhat)

Narali Bhat recipe is sweet rice which is usually cooked on the day of Raksha Bandhan or Narali Pournima. But it tastes so delicious that it can be enjoyed on any day!

Recipe for Narali Bhat / Coconut Rice / Kesari Bhat (Sweet rice)

1)      Ingredients for Narali bhat recipe

2)      2 ½ cups rice washed and dried

3)      3 cups sugar (or adjust as per taste)

4)      1 cup grated fresh coconut

5)      1 ½ tbsp. desi ghee

6)      15 cloves

7)      1 tsp cardamom powder

8)      Few saffron threads soaked in hot milk

9)      2 tbsp of dry fruits chopped (almond, cashews, chironji nuts, raisins)

10)   ¼ tsp Food color – orange

11)   Some chopped dry fruits and coconut slices for garnishing

Method for Narali bhat recipe

1)      Heat ghee in the pan

2)      Add cloves and sauté for few seconds

3)      Add rice and mix well. Roast rice on medium flame for about 5 minutes (Don’t roast the rice too much otherwise it will start breaking into pieces)

4)      Now add grated fresh coconut, mix well and sauté for about 2 minutes on medium flame

5)      Turn off the heat and transfer roasted rice in cooker pot

6)      Add 4 cups of hot water to the roasted rice and coconut mixture and cook in pressure cooker for 4 whistles

7)      Now prepare goliband chasni (goliband pak) in pan. For goliband chasni, add water to the suagar just enough to cover the sugar. Heat the mixture. Turn off the heat immediately once you reach 4 thread consistency. To check chasni, put a drop of chasni on plate. It should not spread at all. Please remember that it does not take any longer for chasni to form 4 thread consistency once it reached 3 thread consistency.

8)      Once chasni is ready, turn off the heat.

9)      In chasni, add saffron soaked milk, food color, cardamom powder and dryfruits in order

10)   Add cooked rice in the chasni and mix well

11)   Cover the pan with lid and cook on low flame for 12 to 15 minutes

12)   Uncover and stir the rice every 2 minutes while cooking

13)   After 15 minutes, turn off the heat. Narali Bhat is ready.

14)   Garnish the Narali Bhat with dry fruits and coconut flakes