Puran Poli

By Chef Nisha Madhulika

Ingredients:

• 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

Method:

• 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

Ingredients:

• 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

Method:

• 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

Ingredients:

• 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

Method:

• 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