Authentic Semolina Puran Poli Recipe – Saffron & Cardamom Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Semolina Puran Poli Recipe – Saffron & Cardamom Flavors

Introduction

Oh, Puran Poli! Just the name brings back childhood memories of festivals and the sweet aroma filling my grandmother’s kitchen. This isn’t just a recipe; it’s a hug on a plate. Puran Poli, a sweet flatbread stuffed with a lentil or semolina filling, is a beloved Maharashtrian and Gujarati delicacy. Today, I’m sharing my family’s treasured semolina version – bursting with saffron and cardamom. It’s a little bit of work, but trust me, every bite is so worth it.

Why You’ll Love This Recipe

This semolina Puran Poli is special. The filling is incredibly flavorful, thanks to the saffron and cardamom. It’s a delightful treat for festivals, celebrations, or just a cozy afternoon. Plus, the recipe is easier than you might think! I’ll walk you through each step, sharing all my tips and tricks along the way.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups Fine Semolina (Barik Rava)
• 3 cups Sugar
• ?? teaspoon Cardamom (Elaichi) Powder
• 2 teaspoons Ghee (Clarified Butter)
• few strings Saffron
• 2 pinches Salt
• 3 cups Wheat Flour
• 1 tablespoon All Purpose Flour (Maida)
• 1 pinch Salt
• 1 teaspoon Oil
• 1 cup Rice Flour

Ingredient Notes

Let’s talk ingredients – because the right ones make all the difference!

Fine Semolina (Barik Rava) – Types and Uses

We’re using barik rava – the fine variety of semolina. It gives the filling a lovely, smooth texture. You can find it at most Indian grocery stores. If you can’t find barik rava, you can pulse regular semolina in a food processor for a few seconds to make it finer.

Ghee (Clarified Butter) – Traditional vs. Store-Bought

Ghee is essential for that authentic flavor. Traditionally, it’s made at home, and honestly, homemade ghee is the best! But good quality store-bought ghee works beautifully too. Look for ghee that’s golden in color and has a rich, nutty aroma.

Saffron – Quality and Regional Variations

Saffron is the star when it comes to flavor and color. A little goes a long way! Look for saffron threads that are deep red in color. Kashmiri saffron is considered the best, but Spanish saffron is also a good option.

Cardamom (Elaichi) – Fresh vs. Ground

I prefer using freshly ground cardamom for the most vibrant flavor. If you’re using store-bought ground cardamom, make sure it’s relatively fresh. The aroma should be strong!

Wheat Flour & Maida – The Perfect Blend

We’re using a mix of wheat flour (atta) and all-purpose flour (maida) for the dough. The maida adds elasticity, making the rotis easier to roll.

Rice Flour – Why it’s Essential for Rolling

Don’t skip the rice flour! It prevents the Puran Poli from sticking to the rolling pin and gives it a nice, slightly crispy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the filling. Roast the semolina in a heavy-bottomed pan with ghee until it’s golden brown and wonderfully aromatic. This takes about 8-10 minutes on medium heat. Keep stirring to prevent burning!
2. While the semolina is roasting, boil about 1 cup of water separately. Soak the saffron strands in this warm water – this will release their beautiful color and flavor.
3. Once the semolina is roasted, slowly pour in the boiling water. Be careful, it will splatter! Stir continuously and cook covered for 3-4 minutes, until the semolina absorbs all the water.
4. Now, add the sugar and salt to the semolina mixture. Cook for another 2-3 minutes, stirring constantly, until the sugar dissolves and the mixture thickens.
5. Stir in the saffron water and cardamom powder. Finally, add the remaining ghee and mix well. Let the filling cool completely.
6. While the filling cools, let’s make the dough. Sieve the wheat flour and maida together in a large bowl. Rest for about 2 hours.
7. Knead the dough with water and oil until it’s smooth and elastic. This might take about 10-15 minutes. Rest the dough for another 30 minutes, covered with a damp cloth.
8. Divide the dough into equal-sized balls. Roll each ball into a circle. Place a generous spoonful of the cooled semolina filling in the center.
9. Carefully gather the edges of the dough and seal the filling completely. Make sure there are no cracks!
10. Dust the stuffed balls with rice flour and gently roll them into thin rotis.
11. Heat a dry non-stick griddle (tawa) over medium heat. Cook each Puran Poli for about 2-3 minutes per side, until you see golden spots appear.
12. Serve warm with a dollop of homemade ghee. Pure bliss!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. Add water gradually while kneading, and don’t over-knead it.

Preventing Puran Poli from Bursting While Cooking

Make sure the filling is completely cool before stuffing the dough. Also, seal the edges of the Puran Poli very well to prevent the filling from leaking out.

Roasting Semolina to Perfection

Roasting the semolina properly is key to a flavorful filling. Don’t rush this step! Keep stirring and watch for that golden brown color.

Working with Saffron for Optimal Flavor & Color

Soaking the saffron in warm water helps release its flavor and color. You can also add a tablespoon of warm milk to the saffron for an even richer hue.

Variations

Want to switch things up? Here are a few ideas:

Vegan Puran Poli Adaptation

Substitute the ghee with vegan butter or coconut oil.

Gluten-Free Puran Poli Adaptation (Using Alternative Flours)

Use a gluten-free flour blend instead of wheat flour and maida. Jowar flour or bajra flour work well.

Spice Level Adjustment – Increasing Cardamom or Adding Nutmeg

My friend loves adding a pinch of nutmeg to the filling for a warmer flavor. Feel free to experiment!

Festival Adaptations – Holika Dahan & Gudhi Padwa Special

Puran Poli is traditionally made for Holika Dahan and Gudhi Padwa. It’s a symbol of happiness and prosperity.

Sweetness Level – Adjusting Sugar to Preference

Adjust the amount of sugar to your liking. I prefer a moderately sweet Puran Poli, but you can add more or less sugar as needed.

Serving Suggestions

Serve Puran Poli warm with a dollop of ghee. It also pairs well with a glass of cold milk or a cup of masala chai.

Storage Instructions

Leftover Puran Poli can be stored in an airtight container at room temperature for up to 2 days. Reheat gently on a griddle or in a microwave.

FAQs

What is the best type of semolina to use for Puran Poli?

Barik rava (fine semolina) is the best choice for a smooth filling.

Can I make the Puran Poli filling ahead of time?

Yes, you can! The filling can be made a day or two in advance and stored in the refrigerator.

How do I prevent the Puran Poli from sticking to the rolling pin?

Use plenty of rice flour when rolling.

What is the significance of saffron in this recipe?

Saffron adds a beautiful color and a unique, delicate flavor. It’s also considered auspicious in Indian culture.

Can I use a different type of oil instead of ghee?

While ghee is traditional, you can use vegetable oil or coconut oil as a substitute. However, the flavor won’t be quite the same.

How can I tell when the Puran Poli is cooked perfectly?

The Puran Poli is cooked when it’s golden brown and has slightly puffed up.