Baked Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron!
WATCH HOW TO MAKE BAKED PURAN POLI ROLLS:
We’ve kept the filling super traditional. Cook boiled Chana dal and jaggery until it gets this lovely golden brown color. To this we’ll add some ghee, elaichi, jaiful, coconut, and kesar. This filling is so aromatic and nostalgic, I could eat this just by itself.
To assemble the rolls, take some rotis and spread your filling on top. Top with some slivered almonds and roll tightly, sealing with a flour slurry.
These rolls look so classy and elegant and but are incredibly easy to make! Just brush them with some ghee and bake until nice and golden brown.
For a beautiful, irresistible shine, I’ve garnished these with a glaze of honey, almonds, pistachios, edible gold, and some rose petals. I’ve paired them with some aamras for a floral and fruity touch.
Making a show stopping mithai that is still special has never been easier with these Puran Poli Rolls!
If you like this, please try my other recipes:
- Rava Pineapple Modak
- Chocolate Pistachio Modak
- Coconut Almond Modak
- Khajoor Coconut Peda (Sugar-Free)
Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron!
- 1 cup chana dal (yellow split chickpeas lentils) , washed and soaked for 2-3 hours
- pinch turmeric powder
- pinch salt
- 2 cups water
- 1 cup jaggery , grated
- 1 1/2 tbsp ghee
- 1/4 cup coconut , grated
- 1/2 tsp cardamom powder
- pinch nutmeg powder
- 10-12 strands saffron , soaked in 1 tsp warm water
- 10 roti (chapati - indian flat bread) , or tortilla
- 2 tbsp almonds , slivered
- ghee , for brushing
- 1 tbsp all purpose flour , mixed with 2 tbsp water
- honey , for brushing
- nuts , I used almonds and pistachios
- edible gold foil
- dried rose petals
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In a pressure cooker, cook the soaked chana dal with 2 cups of water, salt, and turmeric for 3 whistles on medium heat. If you're using an Instant Pot, pressure cook the soaked chana dal with 2 cups of water, salt, and turmeric for 8 minutes on high pressure with natural release.
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Drain the extra water from the boiled dal and transfer it to a heavy bottom pan on low-medium heat.
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Add the jaggery and mix well. Once the jaggery melts, mash the dal with the back of a spoon until it turns into a smooth paste. Continue to cook until the mixture thickens and holds its shape.
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Now, add in your ghee, grated coconut, cardamom powder, nutmeg powder, and saffron, and mix well. To check if the puran filling is ready, put a spoon in it. If the spoon stands upright, then the puran filling is ready.
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To assemble the puran poli rolls, take a roti (chapati), and add your puran filling in a cylindrical shape. Top this with almonds. Place a little bit of the flour slurry on the edges to help hold its shape and roll tightly.
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Brush the rolls with ghee and bake at 350℉/175℃ for 10 minutes until golden brown and crispy. You can also airfry them.
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Once baked, glaze them with honey (if your honey is thick microwave it for 5 seconds) and garnish with almonds, pistachios, edible gold foil, and rose petals.
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Your Puran Poli Rolls are ready to be served. Enjoy them with a bowl of aamras.
Recipe Video
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Hello ,
I love your recepies . What is the make ahead technique of this?
Can i bake them a day before and keep them outside and then warm them in oven next day?
Yes, that will work .