Theme: Diwal Festival Specials
Dish: Carrot Poli (Bobbatlu/ Puran Poli with Carrot Halwa Filling)
For today's Diwali special, I have a recipe that I bookmarked ages ago from Harini's blog. These carrot polis have tempted me the minute I saw them, but it took me more than 2 years to make them. But it's better late than never -- right??
My husband is a big carrot halwa fan. My MIL makes the most delicious carrot halwa with fresh khoya and the red gajar that is available during winter in India. I'm just too lazy to take up projects like carrot halwa because a) the expectations are way too high and I don't want to disappoint the eaters b) too lazy to grate the carrot. My sister used to grate the carrots for my mom back home, so that is one job I don't really enjoy doing.
These carrot halwa stuffed polis are very colorful and festive -- perfect for a festival especially for Diwali. I added some saffron to both the filling and the dough to give flavor and beautiful orange color. Leftovers can be wrapped tightly in foil and refrigerated. When ready to eat, simply microwave and eat with a generous smear of ghee.
Ingredients: Makes 8 Polis/ Bobbatlu
For the Dough:All purpose flour - ¾cup
Atta/ Whole wheat flour - ½cup
Salt - a pinch
Ghee - 1tbsp
For the Carrot Halwa filling:
Carrot - 2 medium, finely grated
Sugar - ½cup (adjust as per taste preference)
Ghee - 2tbsp
Milk - ½cup+3tbsp
Condensed milk - 2tbsp (optional)
Ground Cardamom - ¼tsp
Saffron - a pinch
Method:
- In a small bowl, combine saffron strands and 3tbsp warm milk. Set aside for couple of minutes.
- Make Dough: Combine all the ingredients for dough in a mixing bowl and add 1tbsp saffron milk. Rub the saffron milk into the flour. Add just enough water and knead into a soft pliable dough. Knead for a few minutes to get a nice glossy dough that doesn't stick to the fingers. Cover and set aside for at least 30 minutes.
- Make Carrot Halwa: Heat 2tbsp ghee in a pan, add the grated carrot and cook on medium flame, stirring frequently, until the carrot doesn't smell raw anymore, about 5~6 minutes.
- Next add the remaining 2tbsp saffron milk and the ½cup of milk. Bring to a simmer then lower the heat and cook covered till carrot is tender, this takes about 12~15 minutes.
- Add sugar and condensed milk. Cook till the mixture starts to thicken, about 15~18 minutes. Add the ground cardamom, mix well and cook till the mixture starts to leave the sides of the pan. Remove from heat and cool completely.
- Make Bobbatlu/ Polis: Divide the dough and filling into 8 equal pieces. Spread the dough into a 3" disc and place the filling in the center. Pull the dough over the filling to encase it completely. Roll into a ball and flatten into a disc in the palm. Then place it on a lightly greased aluminum foil or plastic wrap and spread it out into a 5~6" round circle. Make sure that the polis are uniform in thickness.
- Heat a griddle/ tawa on medium heat, cook the polis until light brown spots form on both sides, this takes about 2 minutes per side. Keep the polis warm while repeating the process for the rest of the dough & filling. Serve warm with extra ghee!!
Lets check out what my fellow marathoners have cooked today for BM# 45
