Sweet Poli



Bengal gram dhal – 1 kg
Flour – 3/4 kg
Jaggery – 1 1/2 kg
Ghee – 1 as required for frying
Elaichi powder 1 tsp


Choice of two methods for making purnam:

  • Boil dal in water, and when done, add jaggery while hot so that it dissolve. Grind to smooth paste; add elaichi powder.
  • Dissolve jaggery in water and boil until it forms a syrup. Boil dal separately and grind to smooth paste and add paste to jaggery syrup and cook until well mixed and done. Add elaichi powder and remove from fire.

Dough: Make a fairly tight dough with maida and watter.

  • Make enough parts of the doughs to the size of a small lemon. Make equal parts of puranam.
  • Roll part on a rolling pin to the size of a small pappad and keep the puranamat the centre; close dough on all sides.
  • Use fingers and little bit of ghee (to prevent sticking) and flatten until forms the size of a big pappad
  • Keep tawa on fire, wait until it warms, put the rolled poli on the tawa and cook with ghee on both sides.
  • Remove from fire and serve hot with ghee.
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