Sankranti Special : Gula chi Poli (Gud ki Roti)

A beautiful,bright and delighted day, Sun entered makar to intense the ray. 
Crop harvested to cheer the smiles,come together and enjoy the life. 
Kites flying high to touch the happiness,til mangled with sweet to spread sweetness.
Time to enjoy the moment with full intensity very happy prosperous Makar Sankranti.

एक तिळ रुसला , फुगला
रडत रडत गुळाच्या पाकात पडला
खटकन हसला हातावर येताच बोलू लागला
तिळगुळ घ्या गोड गोड बोला .

Whether you have tasted Gula chi Poli or not, one with sweet tooth can tell you what a delight it is to have a bite of warm, little crisp Gula chi poli with flavor of  cardamom and nutmeg and with loads of ghee on it. no one can beat it.

Gula chi Poli:

Cooking time: 1 hr
Prepration time: 15 mins
Servings: 12 to 15 Poli

Ingredients:

1. Jaggery : 500 gms
2. Sesame Seeds : 2 Cup
3. Chickpea Flour: 1 tbs
4. Cardamon Powder: 1.5  tsp
5. Nutmeg Powder : 1 tsp
6. Refined Flour: 1/2 Cup
7. Whole Wheat Flour: 1 Cup
8. Milk: 1 Cup
9. Salt: a pinch
10. Clarified Butter: 1 tbs
11. Oil: 0.5 tbs

Procedure:

Stuffing:

1. Take Jaggery in a bowl, crumble it by hands.
2. Cook Jaggery in Pressure Cooker  take 1 to 2 whistle. allow it to cool.
3. In a pan Roast Sesame Seeds til it become golden brown in color. keep it aside.
4. Once it cool crush 3/4th roasted Sesame in a grinder.
5. Now heat 1 tbs of Ghee and add Besan in it roast till turn brown.
6. Add Jaggery , Crushed Sesame seeds, whole Sesame seeds, cardamon powder and Nutmeg powder Mix it uniformly. keep it aside and allow it to cool.
7. Take Jaggery Mix in a plate sprinkle very little Milk on it and smash it by hands stuffing dough will form.

Cover:

1. For dough mix together whole wheat flour with maida and salt to taste.
2. To that add hot oil and mix well till the time flour mixture turns out crumbly.
3. Add warm milk and knead in to little bit of stiff dough.Leave dough to rest for 2 hours.

Gula chi Poli:

Procedure

1. Divide stuffing in to 12 balls.
2. Divide dough 24 small balls.
3. Now take one of flour dough, deep it in to dry flour and roll out in to small puris.
4. Repeat with all Dough Balls.
5. Flatten stuffing balls by pressing in between palms.
6. Take one small puri, place stuffing on it and cover it by other small puri.
7. Deep it in to dry flour and roll gently like paratha.
8. Roast on skillet on medium to high heat until both the size of poli gets light golden spots.
9. Keep it on News Paper. Repeat same process, and once the temperature of poli comes down keep it in casserole.
10. Serve Warm with loads of thick ghee.

Note: This type of stuffing stays good for more than a month, so that you can make stuffing ahead of time and use whenever required.