Gul Poli | Til Gul Poli | Gulachi Poli

Gul Poli or Til Gul Poli or Gulachi Poli is one of the most addictive, satisfying and wholesome parathas you have ever had. It is Maharashtrian Sweet flatbread made using whole wheat flour and stuffed with a unique combination of earthy flavors from roasted sesame and poppy seeds, and the raw sweetness of Indian jaggery and is typically prepared during Makar Sankranthi.

You can have it as a snack or as an entree or as a dessert.Whenever you have it is simply divine. This Maharashtrian dish is sweet, soft, delicious and best enjoyed with ghee.

We can take these flavors a notch higher, by infusing a hint of cardamom and nutmeg, and the result is melt-in-the-mouth Sweet Tilgul Poli, that is just yum!

Sesame seeds are good source of energy with high healthy fat contents like Omega-6. They are also rich in fiber, iron, calcium and magnesium that helps boost energy levels. Hence the Tilgul Poli is generally made in the winter months, when our body craves for that extra energy. A super combo of healthy and tasty!

Besides the earthiness of the roasted sesame seeds and poppy seeds, this special paratha is very nutritious and you can enjoy the Tilachi Poli hot, topped with a dollop of homemade ghee, or dunked in a cup of milk.

Check on my other poli recipes,

Thengai Obbattu |Coconut Poli |Kayi Holige

Here is how to make Gul poli or Til Gul Poli or Gulachi Poli,

Gul poli or Til Gul Poli or Gulachi Poli RECIPE:

Ingredients

For the filling:
3 tbsp Ghee
1/2 cup Sesame seeds,roasted
1/2 cup Coconut, freshly grated
1 tbsp poppy seeds
2 tbsp Gram flour
1 cup Jaggery, grated
1 tsp Cardamom powder
1/2 tsp of nutmeg powder

For the dough:
2 cup Whole wheat flour
1/2 cup Warm Milk/Water
3 tbsp Ghee/Oil
1/2 tsp Salt

Ghee For toasting

Instructions

To make the filling:

1. Heat ghee in a pan. Add sesame seeds, grated coconut,poppy seeds and gram flour and roast for 2-3 minutes on medium heat.
2. Remove from heat and cool.
3. Grind in a grinder to make a coarse paste.
4. Add grated jaggery, cardamom powder and nutmeg powder and blend again to make the filling.Keep aside.

To make the dough:

1. Mix whole wheat flour,oil/ghee and salt in a bowl.
2. Add warm milk to make a soft dough.
3. Cover the dough and keep aside for an hour.

To make poli:

1. Heat a griddle.
2. Divide the dough into small balls and also make small lemon sized ball of the filling.
3. Slightly roll the dough ball to make a small disk.
4. Keep the filling ball in the centre of the disc and bring the ends together.
5. Dust and roll the poli gently to make a 4-5 inch circle.
6. Heat a griddle and transfer the poli on the hot griddle.
7. Cook the poli from both the sides until brown spots appear.
8. Apply ghee on both the sides and cook till slightly browned.
9. Keep pressing the poli with the back of a ladle while cooking.
10. Make all the poli in the same manner.

Notes:

1. Cool and store in an airtight container for up to 6 days.To serve, apply very little ghee and heat for 20 seconds in a microwave or on a griddle.
2. You can adjust the sweetness as per your preference.

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