30 ml pure ghee
3 cup jaggery grated
1/2 cup sesame seeds (til)
1/4 tsp green cardamom powder
1/2 cup poppy seeds (khuskhus)
For Outer Covering
2 cup Whole Wheat Flour (Atta)
1 cup Refined Flour (maida)
Salt to taste
Water as required
30 ml Oil
How to make gur poli :
Sieve the flours.
Mix in salt, oil and water and knead into a soft dough.
Cover it with a damp cloth.
Grate the jaggery.
Roast the poppy seeds and white sesame seeds separately.
Grind the poppy seeds and white sesame seeds to a coarse powder.
Melt the jaggery, mix in the ghee, poppy seeds, white sesame seeds, cardamom powder.
Stir fry on low heat up till it becomes firm.
Take off from heat up and keep aside to cool.
Divide kneaded dough into small equal-sized balls.
Stuff each ball with the jaggery mixture.
Roll out each ball into thin roundels.
Dust with flour if necessary.
Heat up a tawa to a moderate temperature and stir fry the prepared gur-poli on moderate heat, till it is a light golden colour on both sides.
Serve hot or cold, with a pinch of hot melted ghee.