Sheera Poli

Ingredients list for Sheera Poli

• 1/2 cup semoina
• Pure ghee
• 1/2 cup Pure ghee
• 1/2 cup Jaggery (gur) grated
• 2 tablespoons Sugar
• 1 teaspoon Green cardamom powder
• a few strands Saffron (kesar) dissolved in 1 tbsp of milk
• 1 cup Whole wheat flour (atta)
• 1 cup + 4 tablespoons Refined flour (maida)
• 1/2 cup Oil
• a pinch Salt
• 4 tablespoons Rice flour

Method

1. Heat ghee in a pan, add semolina and roast lightly on slow heat. Heat grated jaggery and sugar along with one cup of water. When it comes to a boil, lower the heat and simmer. Once the jaggery is dissolved take it off the heat and strain the liquid. Add this liquid to the semolina and ghee mixture. Cook, stirring continuously. Add green cardamom powder and dissolved saffron. Cook till the semolina is cooked and forms a thick sheera.
2. Allow the sheera to cool completely. Mix whole-wheat flour, one cup of refined flour along with two tablespoons of oil and a pinch of salt. Add sufficient quantity of water and knead to very soft dough. Rest the dough, covered with muslin cloth, for two hours.
3. After two hours add the remaining oil to the dough and knead to very loose dough. Rest it again for half an hour. Meanwhile divide the sheera into eight equal portions. Then divide the dough also into eight equal portions.
4. Mix rice flour and four tablespoons of refined flour and set aside on a plate. Roll a portion of wheat dough, place a sheera portion in the centre and gather the edges to make a round ball. Further roll into a chapatti. Dust with rice flour and refined flour mixture and roll again. Heat a tava on medium heat. Roast the stuffed chapatti on slow heat on both sides. Similarly use the remaining sheera and the dough to make more chapattis.
5. Once the chapattis are done, smear with remaining pure ghee and serve.

Nutrition Info