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Sesame Poli

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Ingredients

Adjust Servings:
2 cups sesame seeds (husked)
2 cups jaggery (grated)
5 cardamoms (in nos)
1 1/2 cups whole wheat flour (atta)
2 teaspoons all-purpose flour (maida)
1/2 cup dessicated dry coconut powder
8 saffron strands dissolve in
1 teaspoon milk
oil to roast
1 pinch salt

Nutritional information

383
Calories
132 g
Calories From Fat
14.7 g
Total Fat
2.1 g
Saturated Fat
0.1 mg
Cholesterol
19.8 mg
Sodium
60.2 g
Carbs
5.6 g
Dietary Fiber
40.1 g
Sugars
7.6 g
Protein
87g
Serving Size

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Sesame Poli

Features:
    Cuisine:

    I made this today exactly as given in the recipe, except that I didn't use oil to roast the sesame seeds, but instead, just dry roasted them. I faced alot of problem in step 7. No matter how much I tried, I wasn't able to make the jaggery mixture into balls. It kept breaking off. I also had problems in step 11 as I couldn't really understand what was meant by the words "and cover". Cover with what? With another disc of dough or fold the same disc to cover? It was a tad confusing to me. Ultimately, I just kneaded the atta dough, pinched off equal size balls and re-kneaded these balls with the jaggery mixture and then proceeded to make the round rotis which were a mixture of the atta dough and jaggery mixture. These turned out to be on the less sweet side. I would love to know whether these have to be cooked till they are more crisp or should they be cooked just until they are cooked, i.e., golden brown, but still slightly soft? I would appreciate your adding this to the recipe. Thanks!

    • 47 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    sesame poli,It is a festival dish. healthy &tasty food.Not so fat.,I made this today exactly as given in the recipe, except that I didn’t use oil to roast the sesame seeds, but instead, just dry roasted them. I faced alot of problem in step 7. No matter how much I tried, I wasn’t able to make the jaggery mixture into balls. It kept breaking off. I also had problems in step 11 as I couldn’t really understand what was meant by the words “and cover”. Cover with what? With another disc of dough or fold the same disc to cover? It was a tad confusing to me. Ultimately, I just kneaded the atta dough, pinched off equal size balls and re-kneaded these balls with the jaggery mixture and then proceeded to make the round rotis which were a mixture of the atta dough and jaggery mixture. These turned out to be on the less sweet side. I would love to know whether these have to be cooked till they are more crisp or should they be cooked just until they are cooked, i.e., golden brown, but still slightly soft? I would appreciate your adding this to the recipe. Thanks!,It is a festival dish. healthy &tasty food.Not so fat.


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    Steps

    1
    Done

    Mix Two Flours,Salt With Sufficient Water to a Fine (as Puri) Dough.

    2
    Done

    Knead Well.

    3
    Done

    Cover It&let It Stay For hour.

    4
    Done

    Meanwhile Prepare For Stuffing.

    5
    Done

    Roast Sesame Seeds Till It Gets Good Flavour,Cool It&grind It Along With Coconut&jaggery.

    6
    Done

    Mix Cardamom Seeds Directly.

    7
    Done

    Add Dissolved Saffron to This and Make It Equal Size Balls.

    8
    Done

    Keep Aside.

    9
    Done

    Now Knead the Atta Dough Well.

    10
    Done

    Make It Equal Sized Balls.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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