- Maida – 2 cups (heaped)
- Bengal Gram Dhal – 1 cup
- Powdered Jaggery – 1 cup
- Turmeric Powder – a pinch
- Ghee – 5 teaspoons
- Cardamon powder – 1/2 teaspoon
- A pinch of salt
- Soak Bengal gram dhal in water for about two to three hours. Cook the Dhal in water till soft, but not mushy. Drain the excess water and cool it.
- Grind the cooked dhal to a fine powder. Add 1/4 cup water to the jaggery and bring to boil. When it starts boiling, strain it and put it back in a heavy bottomed vessel. Add dhal powder and stir continuously till it become thick. Add cardamom powder, mix well and remove from stove. Let it cool.
- Mix maida, salt and turmeric powder and make a soft dough using water little by little.
- Take a plastic sheet or foil, flatten out small ball sized quantity of the maida dough. Place a smaller sized ball of the sweet filling and cover it completely using the flattened dough. Cover with another plastic sheet. Roll it round using a rolling pin. (You can also make a thin round using your fingers). Heat up a tawa and when it is hot place the poli and pour a teaspoon of ghee all around and cook. Turn and cook on other side until light brown spots appear.