Name: Anjeer Kaju Puran Poli recipe by Neelam Barot at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For stuffing :-; Anjeer 12 fine chopped; Cashew powder 1 cup; Luckwarm milk 3/4 cup; Coarse Gram flour 1 cup; Condensed milk 1 cup; Ghee 1 tbsp; Cardamom Powder 1/4 tsp; Nutmeg powder 1/8 tsp; For Dough :-; Wheat flour 1 bowl; Ghee 2 tbs; Milk as needed; Ghee 1 cup for serving

ABOUT Anjeer Kaju Puran Poli RECIPE

Puran poli is a very famous sweet dish in india which are mostly famous in Maharashtra and our gujarat. In gujarat people occassionally make it with tuver daal, jaggery, ghee, cardamom and dryfruits. I made this with anjeer, cashew, gram flour, ghee ,cardamom and condensed milk for this holi celebration.

Ingredients Serving: 4

For stuffing :-
Anjeer 12 fine chopped
Cashew powder 1 cup
Luckwarm milk 3/4 cup
Coarse Gram flour 1 cup
Condensed milk 1 cup
Ghee 1 tbsp
Cardamom Powder 1/4 tsp
Nutmeg powder 1/8 tsp
For Dough :-
Wheat flour 1 bowl
Ghee 2 tbs
Milk as needed
Ghee 1 cup for serving

Instructions

Take a bowl add luckwarm milk add chopped anjeer and keep a side for 10 minutes.
Churn the mixture and make a fine thick paste.
In a another bowl shift wheat flour add ghee and mix well for dough.
Now add milk little by little and make a soft dough for chapati.
Cover the dough with dumb cloth and keep aside.
Heat nonstick pan then add 1 tbsp ghee.
Add gram flour and roast it till turn little pinkish.
Shift flour in plate then add anjeer paste and cook it.
Add cashew powder and gram flour .
Add condanced milk and cook it .
When mixture become thick like halwa add cardamom powder, nutmeg powder and mix well.
Now Stuffing is ready remove from flame.
Now take small ball from dough and roll thin chapati by dusting flour.
Keep small amount of halwa mixture on chapati and spread it.
Seal the edges of roti and remove extra flour.
Now roll it with soft hand.
Roast it on nonstick pan from both sides.
Then add ghee on top.
Delicious anjeer-kaju puran poli is ready to Serve.

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