Paan Ladoos

Paan Ladoos

These Paan Ladoos work as dessert or mouth freshners. Here's how I make them:

1/2 cup sweetened condensed milk
1/2 cup shredded dry coconut plus little extra for dusting
1 tsp ghee
12 beetle leaves
2 tbsp. gulkand
pinch of cardamom pwd
1 tsp fennel pwd

Clean the beetle leaves, dry, remove stem and grind with the condensed milk. Heat the ghee in a heavy bottom pan. Add the condensed milk+beetle leaves mix. Add 1/2 cup shredded dry coconut. Mix well and cook on low heat for 5 minutes or till fairly dry, stirring often. Take off heat and add the cardamom and fennel pwds. Cool a little. Then form ladoos, filling a little gulkand inside each. Roll the ladoos in the extra dry shredded coconut.

Enjoy immediately or keep at room temperature until ready to eat.

Pineapple Sheera

Pineapple sheera

Sheera is one of the easiest Indian desserts. And when you add pineapple flavor to it, it becomes even more lip-smacking.

Here's how I make Pineapple Sheera:

1 cup fine rava (sooji)
4 tbsp. ghee
1/4 tsp saffron strands
1 cup pineapple puree (from canned pineapple)
1 cup sugar
1/4 tsp cardamom pwd
Handful of cashews and raisins

Heat the ghee in a thick bottom kadai. Add rava and saffron. Roast on low heat for 15-20 mins, stirring frequently, till fragrant. Add the pineapple puree, mix well, cover and cook on low for 5 mins. Then add sugar, mix well again and cover and cook another 5 mins. In the meanwhile heat little ghee in small pan, fry the cashews till golden, fry the raisins till they plump up. Add these to the sheera along with the cardamom pwd. Mix well and serve.

I like to have sheera warm.

Dates and Nuts Laddoos (sugar-free)

Dates and nuts laddoos (sugar-free)

If you want to avoid sugar, yet enjoy a sweet and healthy snack, these Dates and Nuts laddoos are for you. And they are nutritious to boot. The recipe is from Manjula's Kitchen.

Here's how I made these date and nut laddoos:

1 cup pitted mejdool dates
1 cup mixed nuts - almonds, pistachios and walnuts (all unsalted)
1 tsp unsweetened cocoa pwd
pinch of salt

My dates were quite soft, so I just added them to the food processor and let it run for a minutes. Then add the salt and cocoa pwd and run it again for a min or 2 until it forms a lump.

Chop the nuts roughly. Take the dates lump from the food processor and knead it with the nuts till well incorporated, about 1 min.

Grease your palms with ghee and form into laddoos. Enjoy!

Gul Poli

Gul Poli

Gul Poli is a traditional Maharashtrian sweet dish, made around the time of Makar Sankrant. 

It is a thin, crispy roti filled with jaggery (gul) and gram flour mix. I like it best when it is fresh and warm, served with a dollop of ghee.

I make it in 2 ways depending how crisp I want it. My dad can only eat soft foods, hence I make it as soft as I can for him.

Here's how I make Gul Poli (crispy version):

Stuffing - 1/2 cup grated jaggery (gul), 2 tbsp gram flour, 2  tbsp sesame seeds, 1 tsp poppy seeds (khus khus), 1/2 tsp cardamon pwd, 1/2 tsp nutmeg pwd.

Microwave the poppy seeds at 30 sec intervals for 1 min. stirring in between.

Microwave the sesame seeds at 30 sec intervals for 2 mins, stirring in between.

Cool both, then grind coarsely.

Microwave the gram flour at 30 sec intervals for 2 to 3 mins stirring in between.

Microwave the gul for 1 min or so until melted.

Mix the melted gul, roasted gram flour, powdered sesame and poppy seeds and cardamon and nutmeg pwds. Use a few drops of milk and ghee to form into a lump. Divide into 6 balls.

Dough - 1/2 cup wheat flour, 2 tsp plain flour, pinch of salt. Mix well. Add enough water to form into a dough. The consistency of the dough should be same as that of the gul mixture. So if your gul mixture is slightly loose, make a softer dough. Let the dough rest for 1/2 hour, then divide into 6 balls.

Then roll out each dough ball into small puri. Place 1 gul mixture ball on it. Bring sides of the dough together and seal close. Flatten between palms. Roll into a thin roti, using flour (wheat or plain or rice flour) to dust liberally.

Roast on a non stick pan on medium heat until light brown spots appear on both sides.

To make softer version of Gul Poli:

Ingredients for the filling are same as above. Make sure the gul is finely grated. Do not microwave the gul. Just mix the grated gul with the roasted gram flour, ground sesame and poppy seeds and cardamon and nutmeg pwd.

The dough is also same as above. You can make 2 small thin rotis from the dough, spread the gul mix evenly over 1 roti, wet the edges with water, cover it with the other roti, press edges to seal and roll into a bigger roti dusting with flour. Roast per above method.

 

Alternatively, you can fill the dry gul mix in one small flattened dough, bring the edges together, seal, flatten between palms and roll into a bigger roti. I prefer this method as the gul mix spreads out evenly this way for me. Roast per above method. Be sure to serve this warm as it will crisp up as it cools.

 

Fruit and Nut Kheer

Kheer is an Indian sweet dish with many, many variations. Here I've made kheer with a mix of fruits and nuts.

Here's how I made this Fruit and Nut Kheer:

In a heavy bottom pan, take 1/4 cup sweetened condensed milk and 3/4 cup regular milk. Use full fat milk if possible for richer taste. Mix well and heat on medium heat, stirring occasionally. After the milk boils, keep stirring occasionally and heat another 15 mins until slightly thickened. Take off heat. Add 1/4 tsp cardamon pwd and pinch of saffron. Stir to mix.

Chill for 2 to 3 hours atleast. Add about 1 cup finely chopped fruits - I have used apple, pear, banana and pomegranates. Grapes, chickoo, mango would also be good choices. Also add handful of nuts - I have used chopped roasted pistachio and almonds.

Serve chilled.

Badam Katli (Almond Burfi)

I made a big batch of Badam Katli a few months back for a puja in the local temple. The 2 kinds in the picture above are both Badam Katli - the darker one is made with Trader Joe's Almond meal which had almond skin and the lighter one is made with Bob's Red Mill brand Almond meal. Both taste pretty similar and use the same methodology.

Here's how I made these Badam Katli:

1 packet of Almond Meal (4 cups)
3 cups confectioner's sugar
1.5 cups dry milk pwd
1 to 2 tsp cardamom pwd per taste

Take the Almond meal in a large mixing bowl.

Boil some water in a pan. Place another pan on this such that it stays firmly over the larger pan with the water. Add the sugar and milk pwd to this top pan. Mix together well for 5 mins. The idea is to slightly warm the sugar + milk pwd.

Add the sugar + milk pwd to the almond meal. Add the cardamom pwd.

Mix well using a little pressure till it all comes together in a dough-like form. You can use a few drops of milk if the mixture is too dry and not coming together. But I think the oil from the almond meal is sufficient to bind it all together.

Roll this dough into a circle with a rolling pin. Use parchment paper under the dough while rolling to make it easier to roll. Cut into desired shapes. Store in the fridge. Can be served cold or at room temperature.

To cut them into evenly shaped diamonds, I use my 2 fingers as a measure. First I cut the rolled dough with a pizza cutter vertically into strips (each 2 finger-wide). Then I cut it diagonally again using the 2 finger measure. This gave me pretty consistent shaped katlis, except the end pieces which were happily gobbled up by my daughter and me.

Shevai Kheer

This is a quick dessert that can be cooked up in a hurry when unexpected company arrives. Here's how I make Shevai Kheer:

2 tbsp. ghee (clarified butter)
1/2 cup assorted chopped unsalted nuts (cashew/almonds/pistachio)
few raisins
1/2 cup shevai (vermicelli)
1/2 cup condensed sweetened milk
1 cup milk
big pinch of cardamom pwd
few strands of saffron

Heat ghee in a heavy bottom pan on gentle heat. Fry the nuts for 5 mins. Add the raisins and vermicelli. Fry till vermicelli gets golden brown, about 5 mins. Add the milk and sweetened condensed milk. Increase heat and bring to a boil, stirring constantly, till vermicelli is cooked. Add the cardamom pwd and saffron. Take off heat.

Serve warm or cold. This kheer (pudding) will thicken as it sits. Add more milk and reheat if too thick.

Strawberry Shrikhand

The idea of making Strawberry flavor Shrikhand was in the back of my mind ever since I made Strawberry Sheera. Finally made this yesterday, here's how:

1 32oz tub of yogurt ( I have used honey flavor Greek yogurt, plain will also do)
12 medium size strawberries
1/2 cup sugar
1 tsp cardamon pwd
handful of sliced almonds

Empty the yogurt into a clean cheesecloth, tie and hang it to drain for 4-5 hrs. The whey will drain off and what remains is called 'chakka' in Marathi.

Puree the strawberries without adding any liquid till it becomes very smooth. This is best done in a dry grinder, but if you have to add liquid, add a few drops of milk. My strawberry puree was very smooth so I have not strained it, but straining it is optional.

Mix the strawberry puree, chakka, sugar and cardamon pwd. Use a whip or hand blender to mix well to a smooth consistency. Garnish with sliced almonds and strawberry slices.

Tastes best when served cold with hot puris.

Strawberry Sheera and Blueberry Sheera

Happy Dassra everyone. I made these today to celebrate the festival. This is the first time I tried both. A friend had recently mentioned having eaten strawberry sheera. So as I was racking my brains deciding what sweet to make for today, this suddenly came back. After doing some research online, I decided to try both kinds since I had a box of both berries.

Here's how I made the Strawberry Sheera:

3/4 cup medium rava/semolina/sooji
1/2 cup ghee/clarified butter
3/4 cup milk
3/4 cup sugar
3/4 cup strawberry puree
2 tsp sweetened condensed milk
1/4 tsp cardamon pwd
Few strawberries and nuts to garnish

First, melt the ghee in a large wok. Add the rava and fry on medium low heat for abt 15 mins till fragrant.

In the meanwhile warm the milk up in the microwave. Add to the roasted rava. Puree about 12 medium sized strawberries. If you wish you can strain the puree, but I did not do this and the end product was still smooth, with excellent flavor of the strawberry puree.

Add the strawberry puree when the milk has been absorbed in the rava.

Add the sugar, mix well. My strawberries were not very sweet, hence I added sugar equal to quantity of rava. Rava will loosen at this point. Keeping cooking on medium low heat, it will thicken up again. Add the condensed milk and cardamon pwd. Mix again. Cook, stirring occasionally till the ghee starts leaving the sides of the pan. I wanted to make this sheera into wadis or barfi like pieces, so I cooked additional 10 mins.

Then spread the mix onto a greased thali.

Mark the desired shapes on the spread sheera...

....and garnish with fresh strawberries. Let cool completely, keep in the fridge if weather is warm. When cool/chilled, cut completely and remove each individual piece.

I followed the same procedure for the blueberry sheera, but I did strain the blueberry puree. Also, I did not shape these into wadis/burfis.

Here, my strawberry and blueberry sheera is ready to be distributed to friends.

Dates and Almond Kheer

Made this for Shri Krishna Janmashthami last week. This is a very simple and tasty dessert. The sweetness of the dates makes it unnecessary to add sugar, making it a good alternative for those watching their sugar intake. As I was making it as a "prasad", I did add a little bit of sugar, but it tastes great without any at all too.

Here's how I make it:

12 pitted dates - chop by hand or in a food processor
12 almonds
1 cup milk
1/4 tsp crushed cardamon pwd
1/2 tsp sugar (optional)

Soak the chopped dates and almonds in 1/2 cup milk for 2 -3 hours. Then grind together in a mixer to a smooth consistency. Add the remaining milk and gently heat to a simmer, stirring occasionally. Take off heat and add the cardamon pwd.

Serve hot by itself or with poories.

 I like to have this kheer (pudding) fairly hot, but if you choose you can make it in the consistency of a milk shake and drink it cold too.

Shrikhand - Puri

I made this for a cooking contest at Anandmela, a local cultural event. The theme was to cook 2 traditional dishes from your region of India. So I made this Shrikhand Puri combo which is very popular especially during Diwali, Gudi Padwa, weddings etc. celebrations in Maharashtra.

I have already posted Amrakhand recipe earlier. This shrikhand is similar, but without the mango, with just cardamon and saffron to flavor it. I used one 32oz container of Greek yogurt, hung the yogurt up in the fridge in a cheesecloth overnight to let the whey drip. The next morning, I wrapped the thickened yogurt along with the cheesecloth in layers of kitchen towels and newspapers, and placed a heavy can over it, to further drain off all liquid. After abt 2-3 hrs, I added 1 cup sugar, 1 tsp cardamon pwd and 1 tsp saffron dissolved in 1/4 cup warm milk, to the thickened yogurt (called "chakka" in Marathi). I mixed it all well and while serving topped it off with charoli (I think its a kind of nut).

One trick to keep puris puffy (even the judges asked me abt it) is to add a pinch of sugar to the dough while kneading it. This keeps the puris puffed for a long time. I made my puris 3 hrs before the cooking contest since my daughter had a dance performance there, but they remained puffed up until eaten.

We had to make 2 traditional dishes for the contest, so the other item I made was Kothimbir wadi. This time I added peanuts instead of cashew nuts, and omitted the ginger and garlic pastes, but other ingredients and procedure is same as posted earlier.I shallow fried them this time.

To round off the traditional theme, I wore my nauvari sari (it is pre-stitched) which I bought from Sadi Ghar near Dadar Stn on my last visit.

I guess the judges liked something about my dishes, since I won a prize!

No cook coconut dessert (ladoos)

This recipe is from Super Veggie Delight's You Tube channel. I had come across this while browsing and it came in very handy recently. We were cruising the first week of July and on Guru Purnima Day (July 3), I wanted to make something special and traditional. I carried all the necessary ingredients from home in a medium bowl and made them right in our cabin on the cruise ship!

Here's how I made them:

3 cups dry shredded coconut
7 to 8 oz sweetened condensed milk
pinch of cardamon pwd and saffron
food color (optional)
almonds to garnish
1 tsp ghee

Mix the coconut and condensed milk in a bowl till well blended. Add the cardamon pwd and saffron. If using food color, add to part of the mix as needed. Divide into abt 20 parts. Grease palms with ghee and shape into round ladoos. Press an almond on to each ladoos.

Thats it! Super easy and delicious dessert ready in a jiffy.

Gajar vadi (Carrot burfi)

These are very similar to Gajar Halwa. I have always preferred my Gajar Halwa on the thick rather than slurpy side, so converting it into Gajar vadi is just one step further.

Here's how I made these Gajar vadis:

2 cups peeled and shredded carrots
1 cup sugar
2 tbsp ghee
1/4 cup milk pwd
1/4 cup ricotta cheese
1/2 tsp cardamon pwd
1/4 tsp saffron (mixed in a few drops of warm milk)
handful of chopped nuts (almonds, cashews, pistachios) for mixing in and for garnishing

Heat the ghee in a big pan and fry the shredded carrots in it on medium heat for few mins till they turn a darker shade of orange and aromatic. Add the ricotta and milk pwd. Fry well till the ricotta dries up. Add the sugar, cardamon pwd, saffron and half of the chopped nuts. Mix well and keep frying till the carrot mix starts forming a big ball and the ghee can be seem oozing from the sides. This should take abt 10 to 15 mins. Take off heat and spread in a tray that has been greased with some ghee. Pat down well to smoothen the top. Garnish with the remaining chopped nuts. Refrigerate till cooled. Then cut into desired shapes and serve.

Rava Ladoos

Made Rava Ladoos as offering for Krishna Janmashtami. The recipe is from Show Me The Curry. Here's how I made them:

1 cup medium rava

1/4 stick unsalted butter (4 tbsp)

3/4 cup dry shredded coconut

1 cup sugar

2.5 oz evaporated or regular milk

Handful of toasted broken cashew pieces

Pinch of cardamon pwd and saffron strands

In a thick bottom pan, melt the butter and roast the rava in it on medium low heat for 15 - 20 mins or until aromatic.

Add the shredded dry coconut & sugar. Mix well and continue roasting for 5 mins.

Add the cardamon pwd., saffron strands and cashews. Mix well.

Add the milk, take off heat and mix till well incorporated.

After 2 mins., start moulding the laddos. Grease palms frequently with some ghee while shaping into balls.

This makes 20-25 small lemon size ladoos.

Amrakhand (Mango flavored Shrikhand)

I have posted an amrakhand recipe before. This was the first time I made it with Greek yogurt. Also, I found a can of Alphonso mango slices in the Indian store, I used that in this recipe as I wanted a thick shrikhand rather than a runny one. Here's how I made it:

1 32 oz container of plain Greek yogurt
1 can Alphonso mango slices (replace with any other kind of fresh mango or mango pulp if desired)
1/2 cup sugar (adjust per sweetness of mango)
1/2 tsp cardamon pwd.
pinch of saffron
pistachios to garnish

Empty the yogurt onto a sufficiently large cheesecloth. Tie ends loosely and hang up to drain. I hung it up overnight in my fridge. Keep a bowl to collect the whey that drains. Though this is not used in the recipe, you can use it in your roti dough.

Next morning, place the drained yogurt, along with the cheesecloth covering it, between several layers of paper towels. Place this package between few newspapers on a plate and top with something heavy, like the can of mango I used here. Keep in the fridge again for 2-3 hours. This gives really thick shrikhand.

Thereafter, put the well-drained yogurt, drained mango slices (or pulp), sugar, cardamon pwd and saffron in the food processor and whip well till blended. Taste and adjust sugar as desired. Empty into a bowl, top with chopped pistachios. Chill till ready to serve.

Enjoy with hot puris.

This Amrakhand goes to the Flavors of Maharashtra event at Seduce Your Tastebuds. This event was started by Naina.

Beetroot Halwa

I learnt this recipe ages ago when I took a summer vacation cooking class at Catering College in Dadar, Mumbai. With the gorgeous deep red beets, this halwa turns out as good as it looks (don't go by my picture). This time around, I made it slightly different from the recipe I have 'coz - a) I wanted to use up some ingredients I had on hand and b) these days I find I can never follow a recipe exactly (except in baking), I always eyeball the ingredients.

Anyway, here is the exact recipe from my Catering College class handout:

Beetroot 115 grams
Sugar 60 grams
Mawa/Khoya 60 grams
Ghee (Clarified butter) 30 grams
Cardamon - few
Pistachio 15 grams

Peel & grate the beetroot.
Heat the ghee and fry the beetroot. Add a little water and let it cook.
Add sugar and continue cooking.
When the mixture is almost dry, add mawa and powdered cardamon.
Cook till it forms balls when tested with fingers.
Remove and spread on a greased thali/plate.
Garnish with chopped nuts and vark, if desired.

Here's how I made it yesterday:
1 cup peeled and grated beetroot
3 tbsp ricotta cheese
3 tbsp sweetened condensed milk
1 tbsp ghee
A generous pinch of cardamon pwd
Almonds to garnish

Heat ghee in a heavy bottomed pan. Add the beets and fry for 2 mins. Add the ricotta cheese and sweetened condensed milk. Mix and cook on medium heat for about 20 mins, stirring occasionally. Cook till the mixture is almost dry. Add cardamon pwd. Mix well. Serve warm, at room temperature or cold, garnished with chopped nuts.

Either way you make it, the halwa tastes great.

This Beetroot Halwa goes to the Healing Foods - Beets event at Mharo Rajasthan. This event was started by Siri.

Shree Satyanarayana Prasad Sheera

We performed Shree Satyanarayana Puja last Saturday July 17. This Sheera is the traditional Prasad for this Puja. Here is how I made it:

1 cup + 1/4 cup rava/sooji/semolina of medium courseness

1 cup + 1/4 cup ghee

1 cup + 1/4 cup milk

1 cup + 1/4 cup sugar

1 + 1/4th bananas

Few strands of saffron soaked in a tbsp warm milk

Pinch of cardamon pwd.

Roasted unsalted cashew nuts or slivered almonds

The first four ingredients are taken equally in measures of 1 whole and 1/4. Ghee may seem too much, but this is what makes this Prasad so rich and delectable. The Prasad is eaten and distributed in small proportions, so its okay to indulge.

Procedure - Heat the ghee in a heavy bottom pan and fry the rava in it on medium low heat for about 15 mins., stirring frequently to prevent burning, till it turns aromatic. Add the milk, mix well and cook till absorbed. Add the sugar and again mix well. The sooji will loosen in consistency, but will thicken as the sugar gets absorbed. Then add the soaked saffron strands, cardamon pwd and nuts. Stir and cook on medium low for about 5 mins. Take off heat and add the bananas, either sliced or roughly mashed. As the bananas eventually blacken, I sometimes add them just before offering/serving.

Amrakhand (Mango flavored Shrikhand)

This is a surprisingly easy and delicious Indian sweet dish. Here's how I made this:

1 32oz. box of plain yogurt - I used Taaza brand, regular yogurt available in the local Indian store.

3 cups tinned mango pulp

1/2 tsp cardamon pwd

Nuts like almonds, pistas for garnish

The preparation for this starts a day before actually making & eating it. Empty the yogurt onto to a clean cheesecloth. Tie the ends loosely together, then hang it up to drip in the fridge. Keep a bowl underneath to catch the whey (which can be used later to knead rotis). After about 5 hrs, place the yogurt, which will have thickened quite a bit, along with the cheesecloth its tied in, between several paper towels. Place a heavy weight, such as an iron pan, on top. Leave this in the fridge overnight or for another 5 hrs. The idea is to remove all the whey from the yogurt and get the thickest possible yogurt.

Next morning, combine the thick yogurt with the mango pulp in a food processor. Usually the tinned mango pulp available in the Indian stores is highly sweetened. No additional sugar should be necessary, but you can taste check and decide what suits you. Mix in the cardamon pwd. Garnish with chopped nuts.

Chill and enjoy with hot, hot puris.

This Amrakhand goes to the WYF: Festive Treats events at Simple Indian Food.

Gajar Halwa

I like my Gajar Halwa a little thick, not runny. Here's how I make it.

2 cups shredded carrots

2 tbsp ghee - increase for richer flavor

1 cup sweetened condensed milk

1 cup ricotta cheese

Cardamon pwd

Almonds for garnish

Fry the ricotta cheese on medium heat in a non-stick skillet until all the liquid evaporates. It then resemble mawa in taste and texture.

Separately, fry the shredded carrots in the ghee on medium heat for about 10 mins. Add the condensed milk, mix well and allow to cook another 5 mins. Stir in the ricotta cheese "mawa" and cardamon pwd. Take off heat. Garnish with chopped almonds before serving.

I like to eat it hot, but it can be served cold too.

This Gajar Halwa goes to WYF: Festive Treat event at Simple Indian Food.

Puran poli

Updated 10/24/12 - Recently, I have gathered some good techniques from friends/online to make this dish even better. Hence updating this post.

Puran poli is a traditional sweet dish wherein maida rotis are stuffed with a sweet jaggery-chana dal mix.

Here's how I make it:

For the puran or filling -

1 cup chana dal

1 to 1.5 cups light color jaggery/gul

1/2 tsp cardamon pwd

1/4 tsp nutmeg pwd

Wash the chana dal and soak in 2 cups water for atleast 4 hours. Then pressure cook it for 8 whistles. Once the pressure comes down, open the cooker and remove the cooked chana dal. Mix it with the jaggery in a heavy bottom pan and cook on medium heat, stirring occasionally, until all the water dries up. This can take anywhere between 15 to 30 mins, depending how watery it was to start with. My MIL taught me that the test for this is that the stirring spoon should stand upright when stuck in the mix. That's when the mix is dry enough. Add the cardamon and nutmeg pwds at this time, mix well and take off heat. Once the mix cools, it has to be mashed completely. If you have the traditional puran yantra (manual sieve for mashing puran), use that. But I do not have that, so I have found that a gadget called ricer (available at Target/Walmart/Bed Bath type stores) works very well too. In the absence of this, you could also use a potato masher. The idea is that the mix has to be thoroughly mashed, no piece of dal or jaggery should be visible. I usually make this puran a day before I plan to actually make the puran polis since the puran should be completely cooled before stuffing. I refrigerate it overnight and thaw it to room temperature before use the next day.

For the dough -

1/2 cup wheat flour

1/2 cup plain all purpose flour

a pinch of salt

Warm water

Few drops of oil

Mix all except oil and knead into a soft, pliable dough. The consistency should be much looser than regular roti dough, almost to the point of sticking to your hands. Then add few drops of oil and knead till smooth.

To proceed -

Pinch of some dough, about the size of a small lemon and flatten it on ur palm. Take a ball of puran, double to size of the dough you took. Stuff into the dough, bringing the dough around the puran in a bowl-shape. Be sure to press the puran down gently so as to get maximum quantity of puran into the bowl shaped dough. Then bring the edges of the dough together and pinch them shut. Flatten between palms. Roll out gently into a thin roti using flour to dust. Roast on a tawa until brown spots appear on both sides. Smear with ghee and serve warm.



I always make these puran polis for Holi and this time they are off to Purva's Holi Hai event.