Kaju Puranpoli "Maharastian thali"
Kaju Puranpoli "Maharastian thali"

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kaju puranpoli "maharastian thali". One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kaju Puranpoli "Maharastian thali" is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Kaju Puranpoli "Maharastian thali" is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook kaju puranpoli "maharastian thali" using 12 ingredients and 3 steps. Here is how you cook that.

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The ingredients needed to make Kaju Puranpoli "Maharastian thali":
  1. Make ready For Kaju Puran Poli
  2. Make ready 1 cup flour
  3. Prepare 1 1/2 cup Jaggery
  4. Make ready 1/2 cup ghee
  5. Take 1 tbsp powdered green cardamom
  6. Get 1/4 cup water
  7. Take 1 pinch salt
  8. Take as required refined oil
  9. Take 4 tablespoons milk
  10. Take 1/2 teaspoon nutmeg powder
  11. Get 2 teaspoon rice flour
  12. Take 1 cup kaju grinded
Steps to make Kaju Puranpoli "Maharastian thali":
  1. HOW TO MAKE PURAN POLI.,🌸For preparing this easy Maharashtrian recipe, take a glass bowl and mix flour with water in it. Knead well to make a stiff dough. Cover the dough and keep aside for 1 hour. Now take a pressure cooker and add chana dal and water in it. Put the cooker on the gas and heat it over high flame. Pressure cook the dal and once it's done, strain the excess water.
  2. 🌸Transfer the dal in a bowl and allow it to cool. Once the dal has cooled, add it in a pan and heat it over moderate flame. Add jugary along with 1/2 tbsp of ghee. Keep stirring. Cook on low flame till the gram mixture is soft and sticky. Once it's done, turn off the flame and keep the mixture aside.
  3. 🌸Now take a lime-sized lump of the dough and a little larger lump of the dal mixture, stuff and roll and shallow fry.

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