APN News

  • Sunday, July, 2022| Today's Market | Current Time: 02:09:04
  • Puran Poli

    By Chef Nisha Madhulika


    • 2 cups refined flour
    • 4-5 tbsp ghee
    • 1 pinch salt
    • ½ cup chana dal
    • Soaked 1/3 cup jaggery
    • Broken 1/3 cup sugar
    • ½ tbsp cardamom powder


    • Take the refined flour in a big mixing bowl and add 2 tablespoons of ghee in it with a pinch of salt and mix well
    • Add lukewarm water little by little and knead a soft dough same as required for making chapatti
    • Add 0.75 cups of water for kneading the flour
    • Cover and keep the dough aside for 20-25 minutes to rest
    • Wash the chana dal thoroughly with water and soak for 2 hours
    • Place the chana dal in a pressure cooker and add 1/2 cup of water and put the lid on
    • Let the dal cook till the cooker releases a whistle
    • Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes
    • Turn off the flame and let the steam escapes on its own
    • Remove the lid and transfer the dal on a sieve placed over a bowl
    • Let the dal cools down a bit
    • Put the dal into a mixer jar
    • Put the lid on and grind the dal into a fine paste
    • Place a pan on the flame and add the dal paste, jaggery and sugar and mix well
    • Cook the mixture till the jaggery and sugar is dissolved completely and turns thick in consistency
    • Stir continuously to prevent the mixture from browning at the base
    • Add 1 teaspoon of cardamom powder and mix well
    • Turn off the flame and transfer it to a bowl so that it cools down quickly
    • Knead the dough again and divide it into lemon sized dough balls
    • Cover the dough balls to prevent them from drying
    • Prepare dough balls, so divide the stuffing in 9 portions as well
    • Take a dough ball, make it smooth and flatten it slightly
    • Apply some ghee on the rolling board, place the dough ball and roll it out into 3-4 inch diameter poori
    • Place a portion of stuffing in centre, lift the edges of the dough and close the stuffing really well
    • Press it gently with the fingers
    • Again, grease the rolling board with some ghee and roll the stuffed dough ball into thin Puran poli
    • Roll it evenly by applying less pressure
    • Place a tawa on the flame and evenly apply some ghee on it
    • Place the rolled Puran poli on it
    • Once the Puran poli gets roasted from beneath, flip its side and roast it from another side as well
    • Pour some ghee on top and spread it evenly
    • Flip the side again and pour some ghee on this side as well and spread it evenly.
    • Press the Puran poli gently with the spatula and cook it on a medium-high flame till brown spots appears on both the sides
    • When the Puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate
    • Similarly, stuff, roll and roast the rest of the Puran polis
    • Turn off the flame
    • Serve the Puran polis as a dessert after any meal or have them whenever you crave for something sweet
    • Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days.

    Oats Kheer

    By Shipra Khanna


    • 1 bowl of oats
    • 300 ml almond milk
    • 2 tbsp almond flakes
    • 1 tbsp cashew
    • 1 tbsp raisins
    • ½ cup brown sugar
    • A pinch of cinnamon powder


    • Heat a pan and roast the oats
    • Add almond milk and mix well
    • Now add almond flakes, cashew, raisins, and brown sugar
    • Mix everything and cook on medium flame
    • Now add cinnamon powder, and cook for some more time
    • Oat’s kheer is ready
    • Transfer it to bowl and garnish with almond flakes
    • Tip: Roast the oats nicely so that it takes less cooking time

    Sweet Potato Kheer

    By Chef Karra Sarita


    • 2 tbsp sugar
    • 200gms thickened milk
    • 1 tsp cardamom powder
    • 2 tbsp raisins chopped
    • 2 tbsp cashew chopped
    • 2 tbsp almond chopped
    • 200gms sweet potato boiled and mashed
    • 550 ml milk
    • 1 tbsp rice powder


    • Heat pan, add milk, cover, and let it boil
    • In a small bowl, take rice powder and mix with cold milk
    • Keep it aside
    • Add sweet potato in boiling milk and stir well
    • Add thickened milk and stir
    • Add sugar, rice powder mixture, and cook on low heat till it thickens
    • Add cardamom powder, almonds, cashews and raisins, cover and cook for 2 minutes
    • Garnish with almonds, serve chilled


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