Grapes poli

Recipe by
Total Time:
4 hours
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • For filling (Grapes Kesari):
  • 1 cup - rava (Semolina)
  • 1 cup - Sugar
  • 2 cups - Grape juice
  • 1 cup - water
  • 1 tsp - Grape essence
  • Ghee
  • For the wrapper:
  • 1 cup all-purpose flour
  • Salt a pinch
  • Cooking soda - a pinch
  • 1/2 cup - cooking oil
  • Water

How to Make Grapes poli

  • For Filling (Grapes Kesari ):
  • Dry roast the rava in a pan for a couple of mins and transfer it on a paper.
  • Measure and mix sugar with it and keep is aside.
  • Choose ripe black grapes. Remove stems and wash them thoroughly.
  • Boil grapes in a large vessel with 1 cup of water and allow it to cook well.
  • Mash the grapes with a crusher and strain the extract and collect 2 cups of juice and keep it aside.
  • In a heavy bottomed pan, take the extracted grape juice, grape essence and water.
  • When it starts to boil add the rava and sugar mixture stirring continuously.
  • In a medium flame keep stirring it until the semolina gets cooked and the contents roll out without sticking to the sides( kesari consistency). Add ghee and mix well. Once done, leave it to cool.
  • Roll balls of this grapes kesari filling and keep them ready.
  • For wrapper:
  • Mix all-purpose flour, salt and cooking soda together. Add adequate water to roll it into a soft dough.
  • Finally add oil and kneed well to make the dough smooth.
  • Roll the dough into a ball and coat it heavily with oil and leave it alone for 3 hours.
  • To make poli:
  • Take a plastic sheet or kitchen foil and grease it with oil. Take a chunk of the wrapper dough, press it out to about 2-3 inches in diameter using hands.
  • Place a ball of grape kesari filling in the centre and fold it from all sides, proceed to seal at the top.
  • Now press it on all sides with your hand to make a boil of 5 inches wide. Carefully remove it from the sheet and toast it on a pan.
  • Flip and toast on both the sides by applying some ghee over it. Serve
  • Recipe courtesy: 4 th sense cooking