Puranpoli | Holige | Fasting Recipe

Puranpoli | Holige | Fasting Recipe

  • Prep Time
    60 Minutes
  • Cook Time
    20 Minutes
  • Difficulty Level
    Intermediate

Puranpoli | Holige | Fasting Recipe is a mouthwatering dessert.

Puranpoli | Holige | Fasting Recipe is a yummy dessert. This uses Bengal gram, jaggery, amaranth flour, ghee/clarified butter. The Bengal gram cooked with jaggery and ghee then stuffed in amaranth dough. It a famous dish of Maharashtra and Karnataka. This known as Puranpoli in Maharashtra, Holige or Obattu in Karnataka. This dish is rich in protein, antioxidants, minerals. It is a very good source of iron too. You can have this as a dessert or as a tea-time snack. This made of amaranth flour so, you can have it on a fasting day. Kids and all family members will love this dish very much. So, try it out and let us know how you liked it.

This yummy recipe made by Deepa Lakshmi.

For more such exciting recipes like Puranpoli | Holige | Fasting Recipe, please click on the following links:

  1. Kharabath
  2. Mungfali Chikki
  3. Chickpea Sundal

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Ingredients

  • FOR STUFFING:-
  • Chana Dal/Bengal gram - 1 Cup
  • Jaggery/Gud - 1 Cup or less
  • Ghe/Clarified butter - 1 Teaspoon + for roasting
  • FOR DOUGH:-
  • Rajgira aata/Amaranth flour or Whole wheat flour or Refined flour - 1 Cup
  • Rock Salt - a pinch
  • Tumeric powder - a pinch
  • Water - as required

Instructions

  1. Soak the bengal gram for atleast 2 hours.
  2. Then pressure cook the soaked bengal gram for 4 whistles. Then let it cool.
  3. Meanwhile, prepare the dough. Take a bowl and add rajgira flour, rock salt, turmeric. Mix well and add water to make a medium soft dough.
  4. Rest the dough for an hour. (If you are using refined flour the rest the dough for 3 hours. If you are using whole wheat flour dough the rest the dough for an hour.)
  5. Once the bengal gram is cooled, grind it. Do not add water to it while grinding.
  6. Now, take a pan and heat it.
  7. Add ground bengal gram, jaggery and ghee. Mix well.
  8. Cook it on a low flame until the jaggery gets melted and it leaves the pan. It will form like a dough. Switch off the gas. Keep aside to cool.
  9. Heat a tawa.
  10. Grease your palm with ghee. Take small dough ball, flatten it with your fingers.
  11. Put a small puran or bengal gram mix at the centre of it. Cover and seal it properly. Flatten it with palm.
  12. Once the tawa is hot cook the puranpoli on a low flame.
  13. Pour some ghee on the top and sides. Cook it from both the sides.
  14. Once it turns light brown in colour from both the sides, take out on a serving plate.
  15. Yummy 'Puranpoli | Holige | Obattu' is ready to be served.

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