By Chef

Puran Poli By Chef Nisha Madhulika Ingredients: • 2 cups refined flour • 4-5 tbsp ghee • 1 pinch salt • ½ cup chana dal • Soaked 1/3 cup jaggery • Broken 1/3 cup sugar • ½ tbsp cardamom powder Method: • Take the refined flour in a big mixing bowl and add 2 tablespoons of ghee in it with a pinch of salt and mix well • Add lukewarm water little by little and knead a soft dough same as required for making chapatti • Add 0.75 cups of water for kneading the flour • Cover and keep the dough aside for 20-25 minutes to rest • Wash the chana dal thoroughly with water and soak for 2 hours • Place the chana dal in a pressure cooker and add 1/2 cup of water and put the lid on • Let the dal cook till the cooker releases a whistle • Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes • Turn off the flame and let the steam escapes on its own • Remove the lid and transfer the dal on a sieve placed over a bowl • Let the dal cools down a bit • Put the dal into a mixer jar • Put the lid on and grind the dal into a fine paste • Place a pan on the flame and add the dal paste, jaggery and sugar and mix well • Cook the mixture till the jaggery and sugar is dissolved completely and turns thick in consistency • Stir continuously to prevent the mixture from browning at the base • Add 1 teaspoon of cardamom powder and mix well • Turn off the flame and transfer it to a bowl so that it cools down quickly • Knead the dough again and divide it into lemon sized dough balls • Cover the dough balls to prevent them from drying • Prepare dough balls, so divide the stuffing in 9 portions as well • Take a dough ball, make it smooth and flatten it slightly • Apply some ghee on the rolling board, place the dough ball and roll it out into 3-4 inch diameter poori • Place a portion of stuffing in centre, lift the edges of the dough and close the stuffing really well • Press it gently with the fingers • Again, grease the rolling board with some ghee and roll the stuffed dough ball into thin Puran poli • Roll it evenly by applying less pressure • Place a tawa on the flame and evenly apply some ghee on it • Place the rolled Puran poli on it • Once the Puran poli gets roasted from beneath, flip its side and roast it from another side as well • Pour some ghee on top and spread it evenly • Flip the side again and pour some ghee on this side as well and spread it evenly. • Press the Puran poli gently with the spatula and cook it on a medium-high flame till brown spots appears on both the sides • When the Puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate • Similarly, stuff, roll and roast the rest of the Puran polis • Turn off the flame • Serve the Puran polis as a dessert after any meal or have them whenever you crave for something sweet • Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days. Oats Kheer By Shipra Khanna Ingredients: • 1 bowl of oats • 300 ml almond milk • 2 tbsp almond flakes • 1 tbsp cashew • 1 tbsp raisins • ½ cup brown sugar • A pinch of cinnamon powder Method: • Heat a pan and roast the oats • Add almond milk and mix well • Now add almond flakes, cashew, raisins, and brown sugar • Mix everything and cook on medium flame • Now add cinnamon powder, and cook for some more time • Oat’s kheer is ready • Transfer it to bowl and garnish with almond flakes • Tip: Roast the oats nicely so that it takes less cooking time Sweet Potato Kheer By Chef Karra Sarita Ingredients: • 2 tbsp sugar • 200gms thickened milk • 1 tsp cardamom powder • 2 tbsp raisins chopped • 2 tbsp cashew chopped • 2 tbsp almond chopped • 200gms sweet potato boiled and mashed • 550 ml milk • 1 tbsp rice powder Method: • Heat pan, add milk, cover, and let it boil • In a small bowl, take rice powder and mix with cold milk • Keep it aside • Add sweet potato in boiling milk and stir well • Add thickened milk and stir • Add sugar, rice powder mixture, and cook on low heat till it thickens • Add cardamom powder, almonds, cashews and raisins, cover and cook for 2 minutes • Garnish with almonds, serve chilled