Wednesday, 16 January 2013

Gul Poli (Jaggery roti)

'Gul Poli' or Jaggery Roti is made in Maharashtra on 'Makar Sankrant' day. This is a festival of harvesting. It is called as 'Lohri' in North India, 'Pongal' in South India. Many people celebrate this festival by flying kites. 

For the filling
Jaggery (melted) 1 cup
Khus khus (poppy seeds) 3 tbs
Til (Sesame seeds)  2 tbs
Peanut powder (roasted) 1/4 cup
Besan 1/3 cup
Ghee 2 tbs (for roasting besan)
Cardamom powder 1 tsp or Nutmeg powder 1 tsp (any one of the powder)
pinch of salt (if the jaggery contains salt then do not put salt
Ghee or oil for roasting the rotis

For the roti (outer cover)
2 cups wheat atta (not heapful)
1/4 cup maida
salt ( a pinch)
Oil 2 tbs for mixing the atta
Water (as needed for kneading the dough)

  1. Put a double boiler and melt the jaggery. Measure it for a cup. Keep aside.
  2. Dry roast khuskhus and make powder using a blender. 
  3. Dry roast til and keep as is. (Do not make powder)
  4. Roast peanuts and remove the skin and make powder.
  5. Heat ghee in a small non stick pan and roast besan till it starts to leave aroma.
  6. Mix all the above ingredients in step 2 to 5 in melted jaggery. Mix well. Add cardamom powder or  nutmeg powder
  7.  knead the dough by mixing the wheat atta and maida and rest it for more than an hour.
  8. Take a small ball of dough and take proportional filling and make paratha like rotis.
  9. Roast with very little oil or ghee. 
  10. Serve with ghee.

    Gul Poli  is always served with ghee. As Jaggery known to have lots of heat in it, it is recommended to eat this roti with ghee
    to balance the flavors with jaggery!

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