January is the celebration of new year. For Maharastrians the new year brings on a new festival – Makar Sankrant! This is a time to eat all nice and fresh vegetables, fruits and other heat-generating food items that we cannot have for the rest of the year.
One such traditional delicacy that we make on this day is – Gul Poli (Jaggery Pancakes).
Every year my mother used to make them for us when we were kids and she used to actually make so much that we could eat this one for days. I and my sister Shilpa, both loved sweets and gul poli was something that we could eat only once a year. After my marriage, this is the first time I tried gul poli at home for me and my husband and surprisingly it turned out amazingly well! Therefore sharing the recipe.
Jaggery 2 cups
Besan 2 tbsp
Sesame 2 tbsp
Poppy seeds 2 tbsp
Grated coconut 2 tbsp
Steps to make the gul polis:
- Chop the jaggery in small pieces, place in a small vessel, and boil it in the pressure cooker.
- Roast the sesame seeds, poppy seeds, and grated coconut in a pan with 1 tsp of oil.
- Use some more oil and roast the besan (chickpea flour).
- Take the jaggery out of the cooker, and mix jaggery and all the other ingredients and keep it aside for some time.
- Let the jaggery mixture cool down.
- Knead some dough, take a rolling pin and make two small rounds. Knead a ball out of the jaggery mixture and place it in between the two small puris.
- Roll and create a small poli out of it. Cutout the sides to remove superfluous flour.
- Roast the polis on both sides on the pan.
- Serve hot with lots of ghee.
Ghee is used in ample amounts so that out body heat is controlled with the excess of the jaggery intake.
Roll the polis on rice flour…they move easily and you can create a nice round poli 🙂