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