Til Poli | Gul Poli | Tilgulachi Poli

Til Poli | Gul Poli | Tilgulachi Poli is an authentic Maharashtrian sweet delight.It is a perfect dessert to savour the festival of Makarsankranti.It is nothing but a Jaggery and Sesame seeds stuffed Indian bread.

Some sweet memories

This is one of my favourite sweet.There is always some or the other story related with your favourite food.And this til poli takes me back to my school days and reminds me of my childhood school friend who use to have this every week in her tiffin box.I still remember the taste of the til poli’s made by her mother.

The Recipe Preparation

It includes simple kitchen ingredients and requires less time for preparation.It is a sweet roti which has the stuffing of besan,sesame seeds,poppy seeds,peanut powder,coconut and jaggery.This delicious stuffing is flavoured with elaichi powder and nutmeg powder.

This stuffing is then rolled out with the regular wheat flour dough covering.It is then roasted from both sides by drizzling a dollop of desi ghee…

Modifications in the Recipe Ingredients

Here I have used a dark coloured jaggery rather than the light one.This had given my til poli a nice dark colour.See that you don’t use the chikki jaggery which is too sticky.This spoils the making as it sticks back to the pan.

Also I have opted for whole wheat flour and haven’t used the maida or allpurpose flour.So it came under the healthy version.

The other ingredients were the same available in my pantry.

Storage Instructions

These can be prepared in advance and has a shelf life of a 7-8 days.So these are a perfect picnic food and also a food to carry for travelling.A good and healthy choice for children tiffin box.Also a delight for all with sweet tooth.

So its all about the Til Poli’s or Gul Poli’s….If you are new to blog and want to celebrate this amazing festival of Makarsankranti then please go through more makarankranti recipe on this blog.

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Til Poli | Gul Poli | Tilgulachi Poli

course : snacks,lunch

cuisine : maharashtrian

prep : 20 minutes

cook : 20 minutes

total : 40 minutes

servings : 4-5

author : suchita pradeep satpute

Ingredients :

For Stuffing :

½ kg jaggery/gul
¾ cup til/sesame seeds
2 cups grated dry coconut
½ cup roasted groundnuts/shengdane
2 tbsp poppy seeds
1 cup besan/gram flour
½ cup oil or ghee

For Coverings :

2 cups wheat flour
¼ cups besan
2 tbsp oil (if you need crisp til poli then add hot smoking oil and if you need soft til poli then add cold or room temperature oil)
Pinch of salt
Milk or Water for kneading dough

Method :

For Stuffing :

Grate the dry coconut first.
Dry roast the coconut till it turns golden in colour.
Now crush the roasted coconut with your hands.
Next dry roast the sesame seeds or til on low to medium flame till the til seeds starts popping.
Next dry roast the poppy seeds.
Grind the til and poppy seeds to powder.
Now dry roast the peanuts or shengdane and then remove the covering from the peanuts.
Grind the peanuts to the powder.
Next add oil or ghee to the pan.
Add the besan or gram flour to the ghee or oil.
Roast the besan on low to medium flame till the besan is nicely roasted.
Remove it in the plate.
Finally grate the jaggery and see that there are no limps in it.
Now mix the grinded powder of sesame seeds,poppy seeds,peanut,roasted besan and jaggery.
Add elaichi powder and nutmeg powder for flavouring.
Mix everything properly so that a nice mixture comes out together.
For uniform mixing grind the mixture in a mixer grinder.
If you find the stuffing mixture too dry then add few spoons of ghee to the mix so that it comes well together.
Your stuffing for the Gul Poli Or Til Poli is ready.

For Coverings :

Now in a plate add the wheat flour.
Add besan,salt and smoking hot oil to the flour. (if you need crisp til poli then add hot smoking oil and if you need soft til poli then add cold or room temperature oil)
Mix everything well.
Now add milk or water as per your choice to the flour mix.
Knead a nice semi soft dough.
Oil the dough and cover and keep it aside for 10-15 minutes.
Make equal small sized balls out from the fillings and place them in a plate.
Now make equal small-medium sized balls from kneeded dough.
And place them in a plate.

Making of Til Poli | Gul Poli | Tilgulachi Poli

Place the tava for heating.
Now take a ball of kneeded dough and press it with the tips of your finger tips into a small puri.
Place the ball of til filling in the centre of the pressed puri.
Seal the dough with the fingers and shape into round shape.
Press very lightly so that the filling doesn’t comes out.
Sprinkle some flour and roll the til poli from both the sides as you roll the chapati’s or roti’s.
Now place this rolled paratha on hot tawa or griddle.
Cook this til poli on low flame from both sides till it becomes soft and crispier from both sides.
Add oil or ghee as required to both the sides.
Press the edges with the stapula so that they get cooked properly.
Cook the til poli till they get crispier and softer.
Remove them in a plate.
In the same way prepare remaining til poli.
Remove the prepared til poli’s in the plate.
Let the til poli’s get cool and then serve this poli by pouring nice desi ghee over it.
Your Til Poli | Gul Poli | Tilgulachi Poli is ready to serve for this festive season.

Recipe Note :

If you need crisp til poli then add hot smoking oil and if you need soft til poli then add cold or room temperature oil.
See that you don’t eat it Hot as hot melted jaggery can scald your mouth.
Let the til poli’s get cool and then serve this poli by pouring nice desi ghee over it.
If you find the stuffing mixture too dry then add few spoons of ghee to the mix so that it comes well together.
Also see that you don’t use sticky variety of jaggery or chikki jaggery as it’ll spoil the texture as well as the til poli’s will stick to the tava or pan when heated.