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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kaju puranpoli "maharastian thali". One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Kaju Puranpoli "Maharastian thali" is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Kaju Puranpoli "Maharastian thali" is something that I have loved my entire life. They are fine and they look fantastic.

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

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The ingredients needed to make Kaju Puranpoli "Maharastian thali":
  1. Get For Kaju Puran Poli
  2. Prepare 1 cup flour
  3. Get 1 1/2 cup Jaggery
  4. Get 1/2 cup ghee
  5. Prepare 1 tbsp powdered green cardamom
  6. Get 1/4 cup water
  7. Prepare 1 pinch salt
  8. Make ready as required refined oil
  9. Make ready 4 tablespoons milk
  10. Make ready 1/2 teaspoon nutmeg powder
  11. Make ready 2 teaspoon rice flour
  12. Prepare 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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