Origin of Puran Poli

Puran Poli has deep roots in Indian culinary traditions and is commonly prepared during festivals like Holi, Ganesh Chaturthi, and Gudi Padwa. The puran poli recipe varies slightly across regions but traditionally includes chana dal (split Bengal gram) and jaggery filling wrapped in soft dough.

Why It’s Loved

This puran poli recipe is loved for its rich taste and comforting texture. The sweet lentil filling flavored with cardamom and nutmeg creates a unique balance of flavors. It’s nutritious, satisfying, and a symbol of festive celebrations.

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Puran Poli Recipe

Recipe by RecipesVilla

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

250

kcal

Ingredients

• For Dough

• 2 cups whole wheat flour

• 2 tbsp oil or ghee

• Pinch of salt

• Water as needed

• For Filling (Puran)

• 1 cup chana dal (split Bengal gram)

• 1 cup grated jaggery

• ½ tsp cardamom powder

• Pinch of nutmeg powder (optional)

• For Cooking

• Ghee as needed

Directions

• Cook chana dal until soft and drain excess water.
• Mash or grind dal into a smooth mixture.
• Cook dal with jaggery in a pan until thick and dry.
• Add cardamom and nutmeg powder. Let filling cool.
• Prepare soft dough using flour, oil, salt, and water. Rest for 15 minutes.
• Divide dough and filling into equal portions.
• Stuff filling inside dough and roll gently into flatbread.
• Cook on a hot tawa with ghee until golden on both sides.
• Serve warm with extra ghee.

Notes

• Serving: Serve warm with milk or ghee.
• Storage: Store in refrigerator up to 2 days.

Origin Mango Rasayana

Mango Rasayana is a traditional dish from the coastal regions of Karnataka and Kerala in South India. The word “rasayana” refers to a mixture of fruits and coconut milk, often served as a cooling, healthy dessert during mango season.

What I Love About This Recipe

It’s an absolutely refreshing dessert that’s light, naturally sweet, and rich in flavor. The combination of ripe mangoes and creamy coconut milk creates a smooth, luscious treat, while the jaggery adds a hint of warmth and complexity.

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Mango Rasayana

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Ingredients

• 2 ripe mangoes, peeled and chopped

• 1 cup thick coconut milk

• 2 tbsp jaggery (adjust to taste)

• ¼ tsp cardamom powder

• A few saffron strands (optional)

• A pinch of salt

Directions

• In a blender, puree the chopped mangoes until smooth.
• In a bowl, mix the mango puree with coconut milk, jaggery, and a pinch of salt. Stir well until jaggery is dissolved.
• Add cardamom powder and saffron strands (if using) and mix again.
• Refrigerate the mixture for about 30 minutes to chill.
• Serve chilled in bowls, garnished with a few more saffron strands or chopped nuts if desired.

Notes

• You can adjust the sweetness of the Rasayana by adding more or less jaggery, depending on the sweetness of the mangoes.
• Some variations include adding roasted cashews or almonds as a garnish.
• This dessert can also be made with coconut cream for a richer, creamier texture.