But, if you remember the taste of this dal, then you weren't high enough on bhang!
Puran Poli is one of the original Maharashtrian desserts / sweet dishes, which isn't served at the end of the meal, but as a part of the main meal. There are various variations to this recipe, my mum-in-law makes it with Tur Dal, where as my mom makes it with plain channa dal. Maharashtrians have it with, boiled potato sabji, katachi aamti, coconut chutney and LOADS of ghee! Whereas the Gujjus have it with a different version of the amti. The best part about this is that the recipe calls for quite a quantity of nutmeg powder. And with your head swirling with the bhang and the nutmeg almost making you snooze right after the last bite, it's a perfect combination to knock you out after a long day of playing with colours and water.
We lived in a row house, with a big garden on one side of the house and the society's common garden on the other. When in college, all my friends would be over to play holi for hours in that big space. And after everyone was almost dead tired with all the running and pasting colours on each other, we would lie like dead chicken in our garden, while Radha Bai would get us all freshly cooked Puran Polis and a glass of cold milk to get us back on our feet!
The combination of jaggery, puran and ghee is so divine! Beautiful blend of flavours to get you all charged up for a much longer day of colour splashing!
30 - 45 Minutes
1 hr - 1hr 15mins
10 - 12 Polis
Bengal Gram Dal
1/2 tsp, grated
Wash and soak the dal for atleast 4-6 hours.
Add about double the water* and give it 3-4 whistles in the pressure cooker, on a medium flame.
Once the pressure is settled and the lid comes off, drain the dal, but DO NOT throw away the excess water. Store it separately.
Without allowing the dal to cool, make it into a paste in a mixer or the puran yantra.
(Do not allow the dal to cool down as it gets very difficult to mash it)
Add the jaggery, cardamom powder and the nutmeg powder, and put it back on the gas to cook it, till the jaggery melts and the whole mixture is well cooked and becomes thick. Allow to cool.
Make a soft dough with the wheat flour, maida, salt and oil. Set aside for atleast an hour.
Make balls of the gram dal mixture (about the size of a small apple).
Take a fistful of dough, roll it out to a small thick paratha. Place the gram dal mixture in the center of the paratha and pull the edges together to close the mouth, sealing the filling in.
Use maida / rice flour to roll out the polis.
Bake on a pan using oil.
*add double the water if you want to make katachi amti as an accompaniment for the Puran Poli. If not, add just enough water to cook the dal.
Goes best with ghee, potato sabji and katachi aamti.