Friday, 5 August 2016

Halwa Polelu !!

Many of you might have heard the Poori Sheera/Halwa combo , now this is some what similar to it, instead of having sheera as a side, here it is used as a stuffing ..
            Halwa Poli is an authentic sweet dish that is made in Telangana Arya Vysya community during the telugu new year Ugadi...
Though i tweaked the procedure a bit, to the healthier pan fried version instead of the deep fried authentic ones , the original recipe was inherited  from my from Mom !!
Ingredients : yield : 10 poli's ...
For the stuffing :
  • 1 cup : Sooji / Semolina
  • 1/4 cup + 2 tbsp : Ghee 
  • 1+1/4 cup : Sugar 
  • 2 cups : water
  • 2 nos : cardamom pods
  • 2 pinches : Saffron / yellow food color divided
For the dough
  • 1 cup : All purpose flour / Maida 
  • Pinch of salt 
  • 5 tbsp : Oil
  • Water as needed
  • Take maida, pinch of salt, 1 pinch yellow food color in a mixing bowl and mix well. Add water little by little and knead to a smooth paliable dough. Now add oil little by little and continue kneading...Now coat the dough ball with oil and cover it. Let it rest for 3 hours at least.
  • Heat 1/4 cup ghee in a pressure cooker or pan. Add the sooji and roast over low heat till aromatic, without changing color. This should take 2-3 mins.

  • On another hand heat water, sugar and let it dissolve completely. Add crushed cardamom seeds, 1 pinch yellow food color and mix well.
  • Add this hot sugar syrup to the roasted rava and mix well without any lumps. Immediately close the cooker with a lid and place the weight on top and leave it for 20-25 mins. **No need to switch on the stove at all. Open the lid after 20 mins and soft rava kesari will be ready..
  • Incase if  there is any liquid left unabsorbed then turn on the heat and cook until liquid evaporates ..
  • Make small lemon size balls of both the rava kesari and the dough. 
  • Grease your fingers with ghee or oil. Place one dough ball on a greased ziplock/plastic sheet and pat with your finger tips into a thick disc.
  • Place the sooji ball in the middle of the dough and seal the edges  by briging them together as we do for parathas..

  • Now shape this into a thin poli by patting as shown in the video... video
  • Heat a griddle , gently invert the poli on to the griddle , fry until golden spots appear on both the sides by drizzling a tsp of ghee around it.

  • Once cooked transfer on to a plate and continue the same with the rest...
  • Sweet Halwa polelu are ready to hogg !!!
Resting the dough is the key for yielding soft polelu... 
You can adjust ghee and sugar according to u r preference.. 
The heat of the cooker is enough for the sooji to get cooked and turn into soft halwa..Do not turn on the heat after adding sugar syrup.. 
Placing the weight/whistle over the cooker keeps the heat intact for longer that helps the sooji to get cooked.. 
Halwa poli stays good at room temperature for about a week...

Make and enjoy the authentic Halwa poli with your family and friends ...
We love it ..hope you will love it too !!
Bon Appetit !!

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