तोंडात घातल्या बरोबर विरघळणारी गुळ पोळी | How to make Tilachi Poli | Tilgul Poli | Gulachi Poli |

Gul poli is made on Makar Sankranti. This is authentic, traditional Maharashtrian recipe. The main ingredients of this are jaggery or gudh and sesame seeds. These help to keep our body warm during cold winter. This is a little crunchy and simply delicious. Let’s learn this healthy and tasty gul poli.


Ingredients:
For Cover:
• 2 cups Wheat flour
• 1 cup Maida
1 bowl gram flour
.1bowl rice flour
1 bowl rava
• A pinch of salt
• 1 1/4 cups Water
• 1/2 bowl hot Oil

For Stuffing:
• 1cup roasted sesame seed powder
1/2 bowl desiccated roasted coconut powder
• 1cup tsp besan
3 tbsp poppy seeds/ khus khus
• 1/2kg Jaggery
• 2-3 tbsp Cardamom powder
1 tbsp dry ginger powder
2 tbsp oil


Method:
For Cover:
• Take wheat flour, maida,gram flour, rice flour, rava . You can also add 1/2 bowl hot oil

• Add a pinch of salt and mix well.
• Add a little water at a time and make dough of it. Do not add
much water at a time.
• The dough should neither too thick nor too thin
• In the end add 1 tsp oil and knead again.
• Transfer the dough into a bowl and coat it with a little oil.
• Cover and let it rest for 30-45 minutes.

For Stuffing:
• Heat up a pan on medium heat
• Add sesame seeds and roast them on medium heat until they get
golden colour for about 5-6 minutes.
• Transfer them into blender jar and blend it.
• Do not make fine powder. Coarse texture of sesame seeds should
be retained.
• Add 2 tsp oil in the same pan and add besan.
• Roast besan on medium until it gets nice golden colour. Turn off
the gas.
. heat up pan
. Melt jaggery,add 2tbsp water for melting.

• Add roasted besan, roasted desiccated coconut powder, roasted sesame
seeds’ powder and cardamom powder.
• You can also use nutmeg powder if you want.
• Mix everything well with hands.
• Once mixed well, Cool it.
. Transfer it in bowl

To make gul poli:
• Take the dough and knead it once more.
• Take a small ball of it and roll it to make even on rolling board.
• Roll 2 small poli. Make it a bit thick at the centre and a little thin at the
edges.
• If you have kneaded the dough well, you don’t need to use any dry
flour or oil while rolling poli.
• If the dough is sticking to rolling board, then you can use rice flour or maida.
• Heat up a pan parallel while we roll poli. Add stuffing into the poli.
• Take some stuffing and make a flat roll
• Press it a bit at the centre and put it on poli.
.place another poli on it.
• Bring the edges asshown in video we do for paratha
• Roll poli a little thin than regular chapaties.
• When poli is ready, transfer it on hot pan.
• Face the side at which we see more stuffing upwards and other
side towards the pan.
• Cook for 2 minutes and when bubbles begin to appear, flip poli
over.
• Roast for 2 minutes from another side as well.
• Apply a little ghee and flip over. Apply ghee on other side too.
• You can use oil too. But a little smell of oil is left behind when poli
cools down.
• Do not roast gul poli on high heat. Roast it on medium heat only.
• Roast gul poli a little longer that regular chapaties from both
sides.
• Turn off the gas. Gul poli is already.
• You can have it as it is or it goes well with pure ghee or milk too.
• It goes fantastic with lots of ghee.
• Do not have gul poli when it is hot. You tongue may burn due to
hot gudh.
• You can store gul poli in air tight container when it cools down.
• It has got shelf life of 2-3 week



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