Sweet Corn Stuffed Puran Poli

Preparation:20 mins
Cook: 50 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 to 5 puran polis

Ingredients

For The Filling
1 cup corn (makai ke dane) kernel
2 to 3 piece fig
2 tbsp milk powder
1/2 cup milk
2 tbsp sugar
2 tbsp gulkand (rose petal jam)
1/2 tsp cardamoms powder
few saffron (kesar) strands strands
1 tbsp dry fruit powder
1 tbsp ghee

For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tbsp fresh cream
1 tsp ghee
water – as per need

For Serving
ghee

Method

For the filling
For the fillingWash and mash the corn kernel, drain any excess water and keep aside.Heat the non-stick pan, add mashed corn kernel and saute for 1 – 2 minutes to burn excess water part.Add 1 tsp Ghee and 2 tbsp of Sugar, mix properly and keep this mixture aside for a while.Take 2 – 3 Fig, and make small pieces of it.Add 1/2 cup of milk into pieces, and mix properly to make milk – fig paste.Add this paste into mixture of Corn. Add 1 tbsp of Gulkand into this mixtureDissolve the saffron in a little milk by rubbing.Add the cardamom and dry fruit powder, saffron liquid into corn stuffing and mix well.Divided this mixture into 4 – 5 portions. Now, stuffing is ready and keep aside.
For the dough
For the doughCombine the flour and ghee, cream and knead into a soft dough using adequate water.Divide into 4 – 5 portions and keep aside.
How to proceed
How to proceedRoll out one portion of the dough into a about 3\" to 4” diameter circle.Place a portion of the filling mixture and fold the edges of the dough over the filling.Pinch the edges together to seal the filling in.Flatten the dough and roll again into a 4\" to 5” diameter circle.Cook on a tava over a medium flame till golden brown in colour on both sides.Repeat for the remaining dough and filling.Smear with ghee and serve hot.