Gul Poli

Thanks H4MM for this awesome prize. I greatly appreciate it!!!!!!!!!!!!

Month of January and everyone starts buzzing about the festival of Makar Sankranti, which is celebrate don 14Th of January, every year. I associate festivals with the special food dishes which we make. For Sankrant, we make Til Wadi, Til Gul and Gul Poli. Yes, by now you must have guessed it right, that the main ingredient is Til or Sesame seed and Gul or Jaggery. I will be posting the rec for Gul Poli and Til wadi which is my all time favourite. I have to absolutely have these two things or the start of the year is bad for me. know wht I am saying!!!!!
Coming back to this rec...brings back fond and great memories from childhood. My moms sister is an expert in making these Roti's. I always picture her making and stacking them on her dining table, and all kids literally digging into them, and making them disappear in a matter of minutes. I try to match up to her, but guess, that I will need to make hundreds and hundreds, before I match the perfection.

You will need the following along with a lot of Patience;

For the cover;
4 cups Whole wheat flour
4 tbspn Fine sooji
1/2 cup oil-- smoking hotttt
Salt and little water

For the stuffing;
1/2 cup Besan or Gram Flour
1/2 cup oil
3 cups Gul or Jaggery preferably mashed
1 cup roasted sesame seeds powder

Elaichi- 1tspn
Milk if needed


For cover
In a pan, heat a the oil, till it smokes, Add it to the flour and sooji mixture, add the salt and water and knead into a hard dough. Keep it covered for 2 hours.

For Stuffing
In a pan heat the oil and roast the gram flour till it turns slight brown. Cool the mixture. When at room temperature add the mashed gul and dry sesame powder and elaichi and mix well, try to remove all lumps. Add the milk and knead into a soft dough.

Now that u have both the the cover and stuffing ready, it time to roll the roti's.
Divide the cover into 16 smaller balls and the stuffing into 8 equal parts. Make sure that you have all the balls of the same size. Take one ball of the cover and make a small roti, similarly make anr roti of the second cover ball, in between keep one roti made from the stuffing ball, now seal the ends on the roti and very lightly roll the roti. Using flour, roll it to nearly 7-8 inches in diameter. Heat the frying pan and roast the gulpoli on the frying pan on both sides till it turns brownish. Serve hot with ghee or eat crispy gulpoli after 4-5 hours. To store, cool completely and store in a air tight box.
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