Ingredients:

• Channa Dhal – 1 cup
• Powdered Jaggery – 1 cup
• Maida – 1 cup
• Turmeric Powder – a pinch
• Cashews – 6 Ghee – 3 tbs
• Grated Coconut – 3/4 cup
• Cooking Oil – 2 tbs
• Cardamom – 2

Poli

Procedure :

• Make a soft dough of the maida using water as required and also adding the turmeric powder and mixing them all uniformly together.
• Cook the Channa Dhal in water and ensure that it is not over cooked. (Let it cook until you are able to press it once cooked).
• Decant the excess water and mix the dhal with the jaggery, coconut and cardamom. Heat up a heavy bottomed pan and add this mixture to it and stir over a medium flame for about 5 minutes.
• Let it cool and then grind this into a fine paste adding very little water. To this paste add small pieces of cashews fried in ghee and keep this filling aside.
• Over a greased plate, plastic sheet or foil, flatten out small ball sized quantity of the maida dough. Place a smaller sized ball of the sweet filling and cover it completely using the flattened maida dough. Then flatten it out once again uniformly.
• Continue the process to prepare the rest of the polis. Heat up a tawa and when it is very hot place the polis one at a time and apply oil / ghee all around and cook.
• Turn and cook on either sides until pink spots appear on the outer covering. Serve hot with ghee.

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