Jeera Poli

Ingredients
- All purpose flour / Maida – 1 cup
- Water – 3 cups
- Oil – 1 tbsp
- Salt – a pinch
- Coconut grated – ½ cup
- Sugar – 1 ½ cups
- Saffron strands – few strands
- Food color – a pinch red, orange and green
Instructions
- ââ¬Â¢Take the maida/all purpose flour in a bowl along with salt and pour water little by little, knead it to soft dough, pour in a tbsp of oil and knead for 5 mins. Keep it aside for 15 mins
- ââ¬Â¢Take a wide mouth vessel, add the 1 ½ cups of sugar and pour in 1 cup of water, keep in medium flame, stir it once in a while until the sugar dissolves.
- ââ¬Â¢Wait until the water reduces and thickens to syrup consistency. Add in 3 to 4 strands of saffron and cardamom powder, stir it with the spoon and the syrup should stick to the spoon.
- ââ¬Â¢Remove from fire and keep it aside.
- ââ¬Â¢Divide the dough into small portions, roll them to balls and then flatten them using a rolling pin by dusting flour and then cut them into desired shape. Repeat this for all the balls and keep it aside.
- ââ¬Â¢Heat oil in a kadhai, drop in the rolled poori one by one gently and cook them both sides until they golden brown.
- ââ¬Â¢Drain the oil and then dip both sides in the sugar syrup and place in a tray. Repeat this for all the pooris.
- ââ¬Â¢Heat a tsp of ghee/clarified butter in a kadai, add the grated coconut and cook until it becomes golden brown
- ââ¬Â¢Remove it to a plate and sprinkle a pinch of food color over the grated coconut and mix it well.
- ââ¬Â¢After 5 mins, drizzle a tsp of sugar syrup over the colored grated coconut and keep it aside for 15 mins.
- ââ¬Â¢Sprinkle the coloured grated coconut all over the poli dipped in sugar syrup, also drizzle few drops of sugar syrup over the poli.
- Serve it. Goes good for festival time and also can be offered to god.
Notes
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