Pooran Poli

Serves: 4~5
Preparation time: 60min 

Cooking time: 30min 

Ingredients

* Maida - 2cup

* Coconut - 1nos
* Jaggery - 250gm
* Cardamom - 5nos
* Ghee - 2tbsp

* Rice flour - 3tbsp

* Oil - 50ml
* Turmeric powder - ½tsp
* Salt - ½tsp (adjust to your taste)

Method
(for dough)

* Add salt, turmeric powder to maida flour

* Mix them well and make dough with water [pour water little by little]
* Make the dough little loose [same as parotta consistency]
* Add oil to the dough and mix it well
* Allow it to settle for 1hr

(for pooran)
* Grate the coconut
* Break jaggery into finer pieces

* Grind coconut, cardamom, rice flour by adding very little water make it into a fine paste

* Heat a pan in a low flame 

* Add the above coconut paste

* Add jaggery to the coconut paste

* Mix them slowly until jaggery melts and paste become solid 

* Add ghee and mix well

* Allow it to cool

(for pooran poli)

* In banana leaf apply little oil for lubrication

* Take a lime size (approx.) dough and flatten it with hand

* Take lime size of pooran and make a stuffing in the flattened dough

* Cover the pooan with the flattened dough to form a ball and flatten it again like stuffed parathas

* Heat non-stick tawa pan in low flame

* Gently turn the banana leaf on the pan, such that the poli sticks on the tawa

* Now gently remove the banana leaf from the tawa with the help of a spoon

* Allow it to toast on both sides in a similar fashion to parathas

* Repeat this until dough and/or pooran is exhausted

Note: 

* Where banana leaf is not available, you may use butter paper or any laminated papers

Indian Sweet - Mysore Pak

Serves: 10
Preparation time: 15min 

Cooking time: 20min 

Ingredients

* Besan flour - 1cup

* Sugar - 1½cup

* Ghee - 1½cup

* Water - 1cup 

Method

* Take the besan in a large bowl

* Heat the ghee in a pan

* When boiling hot pour ½cup of ghee on to the besan flour

* Mix well and the flour should be looking crispy.  Keep it aside.

* Now in another pan take 1 cup of water and add the sugar into it and heat it in a medium flame. 

* Constantly stir the sugar water until it comes to a single string consistency.

* Now simmer the flame. 

* Start adding the besan mix little by little into the sugar syrup and simultaneously stir the mix constantly, so that it won't form lumps.

* Keep on stirring until the besan mix in the sugar syrup does not stick to the pan

* Now add the boiling ghee little by little and keep on stirring the mix

* Keep about little ghee ( about ⅛cup) balance

* When the ghee and mix has mixed well, it will become a very good pulp like form.

* Now transfer the pulp into a flat tray and spread it naturally.

* Pour the remaining ghee on top of the spread.

* Allow it to cool naturally for 2~3min.

* Now cut them into desired shape and allow it to cool for further 5min.

* Reverse the tray on a bigger plate and tap the tray gently such that the solidified sweet will fall.

* Your Mysore pak is ready