PURAN POLI
Sweet Indian Stuffed bread
2 cups chana dal, soaked in water for 4 hours
2 cups jaggery or brown sugar
2 cups refined flour
3 tbsps oil
1 tsp cardamom powder
a generous pinch of saffron
3/4 tsp turmeric powder

Drain and cook chana dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry. Add jaggery and cook further till blended and mash into a soft paste. Add cardamom powder, saffron,and mix well. Form 20 balls of equal size and reserve.

Mix refined flour, oil, water and turmeric powder. Make a very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely. On a well-floured board, preferably over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get very tricky as the paste does try to slide out.

Use a little flour if that happens. Roll.Roast each poli on a hot, dry girdle with no oil or ghee. Roast both sides till well done and aromatic. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.


Chilled Almond pudding

Kheer is one of the favorite desserts in India. Kheer is usually made out of milk and sugar along with nuts, rice, semolina and even vegetables sometimes, like in Carrot Kheer. This particular recipe of the Badaam Kheer is a simple version of the traditional kheer. It is a very satisfying dessert after a very flavorful meal. Enjoy.

1 cup Condensed sweetened milk
2 cups 2 % or Whole Milk
1 cup Almond powder
2 tablespoons Golden raisins
1/2 teaspoon Cardamom powder
A pinch of Saffron
Sugar as needed
Add the condensed sweetened milk, milk, and almond powder in a pot and cook on medium heat for 15 to 18 minutes, stirring constantly. Add the cardamom powder, saffron and raisins. Add sugar if needed for your desired sweetness. Cook further, stirring constantly till a medium thick and creamy consistency is reached. Chill for 4 to 5 hours. Garnish with sliced almonds. Serve chilled.

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