Ingredients:

• 1 cup – Wheat rava (roasted pink)
• 1 tbsp – Ghee
• 2 cups – Jaggery (finely chopped)
• 1 cup – Sugar
• 1/2 tsp – salt
• 1 cup – Channa dal
• 1 cup – Wheat flour
• 1/2 cup – all purpose flour (maida)
• 1/2 cup – oil
• 1 tsp – nutmeg/cardamom powder
• water
• 1/2 cup – fine Rice flour

Method:

1. Wash the channa dal and cook it in a pressure cooker with 2 cups of water until it is soft.
2. Once it cools down, grind it to a paste in a mixie by adding little water if needed. Keep it aside.
3. Mix both the flours and add 1/4 tsp of salt and enough water to make a soft dough. Keep it aside for 1 hour.
4. Then knead it well by adding a little water and oil to it.
5. The dough should be sticky as well as pliable.
6. Pour the remaining oil over the dough and keep it aside.
7. Heat ghee in a kadai and add roasted rava, 1/4 tsp of salt, channa dal paste and 2 cups of boiled water. Stir and cover it and let it cook.
8. Add finely chopped jaggery and sugar. Stir it well and keep it covered.
9. Keep stirring so that the sugar and jaggery are melted and the mixture turns into a ball.
10. Add nutmeg/cardamom powder and a pinch of orange colour.
11. Keep it aside and let it cool.
12. Knead the dough again. Also knead the filling to make a soft ball.
13. Take a small marble-sized ball of dough and flatten it. Place in its centre, a ball of filling and cover it completely.
14. Roll it on rice flour and make it as thin as possible. Roast both the sides on a heated tava on medium flame. Apply ghee after removing it from the tava.
15. Stack the polies one above the other.

Recipe courtesy of Vasundhara Parvate