१० दिवस खुसखुशीत राहणारी गुळपोळी | Gulpoli Recipe Madhura | Tilgul Poli | Tilpoli

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मकर संक्रांत विशेष गुळपोळी करण्यासाठी लागणारे साहित्य
• १ १/२ कप / १५० ग्रॅम गूळ
• १/२ कप / ७५ ग्रॅम पांढरे तीळ
• १/४ कप / ५० ग्रॅम शेंगदाणे
• २ चमचे साजूक तूप
• २ मोठे चमचे बेसन
• १/४ चमचा सुंठपूड
• १/४ चमचा वेलचीपूड
• चिमूटभर जायफळाची पूड
• १ १/२ कप / २२५ ग्रॅम गव्हाचं पीठ
• ३/४ कप / १०० गग्रॅम मैदा
• २ चमचे साजूक तूप
• चवीनुसार मीठ
• १/२ कप पाणी
• तांदळाचं पीठ
• जरुरीनुसार साजूक तूप

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
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00:00-Introduction
00:59-Steaming jaggery
02:37-making stuffing
06:19-Kneading dough
07:46-Making gulpoli
11:39-Roasting the poli
14:57-Serving
15:05-Tasting

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Let’s see how to make Makar Sankrant special gulpoli today. This is an authentic, traditional Marathi recipe. Though we are following traditional method, I will share a trick by which it will be easier for you to make this poli. This is a must recipe for Sankranti celebration. During winter, our bosy needs heat. As Gulpoli contains jaggery and sesame seeds as main ingredients, it provides necessary heat to our body. This poli turns out nice and crispy and remains so longer. As it has a longer shelf life, it can be a good option for travelling. We already have seen different gulpoli recipes. This is yet another simple yet delicious addition to the list. Try this recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients
• 1 1/2 cup / 150 gm Jaggery
• 1/2 cup / 75 gm white Sesame seeds
• 1/4 cup / 50 gm Peanuts
• 2 tsp Ghee
• 2 tbsp Besan
• 1/4 tsp dry Ginger powder
• 1/4 tsp Cardamom powder
• A pinch of Nutmeg powder
• 1 1/2 cup / 225 gm Wheat flour
• 3/4 cup / 100 gm Maida
• Salt to taste
• 2 tsp Ghee
• 1/2 cup Water
• Rice flour
• Ghee as needed

Method:
• Add jaggery in an airtight container and transfer the container into a cooker.
• Steam the jaggery on medium heat until 4 whistles.
• Heat up a pan on medium heat and add sesame seeds.
• Roast sesame seeds on low heat until they release nice aroma and they get a light golden color.
• Transfer the roasted sesame seeds into a dish.
• In the same pan roast peanuts until they change the color and take them out into a dish.
• When the peanuts cool down, peel them and remove the skin.
• In the same pan add ghee and besan and roast besan until it changes the color a little and nice
aroma is release from it.
• Blend the roasted peanuts into coarse powder in mixer and add roasted sesame seeds.
• Blend it well together and add roasted besan.
• Blend it together to make homogenous mixture and keep it aside.
• Take the steamed jaggery out and add the blended mixture.
• Add dry ginger powder, cardamom powder and nutmeg powder and mix everything well together.
Stuffing is ready.
• Make small balls of it and keep them aside.
• Mix wheat flour, maida, salt and ghee well together until the mixture turns crumbly and add a little
water at a time to knead soft dough.
• Make sure that the stuffing and the dough have the same consistency.
• Cover and rest the dough for at least an hour.
• Knead the dough well once to make smooth and even.
• Take a small portion and make it smooth and even.
• Dip it in rice flour and make a pari from it.
• Press the stuffing ball and spread it a little.
• Fill it into the pari and close the pari up.
• Sprinkle rice flour on the rolling board and roll out the poli carefully from the dough ball.
• The poli should a little thin. Roll all the polya at a time.
• Heat up a pan on low to medium heat and transfer the poli on it.
• Roast the poli really good on low heat from both sides.
• When lower side is roasted a little and spread ghee on upper side.
• Flip the poli over and spread ghee on other side too.
• When the poli is roasted well from both sides take it off on a wire rack. Gulpoli is ready.
• You can make 9 gulpoli from the ingredients used.
• When the poli cools down completely, store it in an airtight container. It has shelf life of about 15-
20 days.