Maharashtra Gulpoli Jaggery Sesame Stuffed Sweet

Method

1. 1

   Make the dough: Mix wheat flour with oil, turmeric and salt. Add water to form a soft, smooth dough. Knead 5 minutes. Rest 20 minutes.

2. 2

   Dry roast sesame: Roast sesame seeds in a dry pan on medium-low until golden. Cool.

3. 3

   Make the filling: Combine grated jaggery, roasted sesame seeds, cardamom and dry ginger powder. Mix. Divide into 12 portions.

4. 4

   Divide dough: Divide the rested dough into 12 balls.

5. 5

   Stuff: Flatten each ball into a disc. Place one portion of jaggery-sesame filling in the centre. Gather edges upward, seal and re-roll into a smooth ball.

6. 6

   Roll gently: On a floured surface, roll each stuffed ball gently into a thin round about 15 cm. The jaggery is softer than the puran filling — roll carefully without pressure.

7. 7

   Cook on a hot griddle: Place on a medium-hot griddle. Cook 1 minute until the surface changes from shiny to dry.

8. 8

   Apply ghee: Add 1/2 tsp ghee around the edges. Flip. Apply ghee on the second side. Cook 1 more minute until golden patches appear.

9. 9

   Remove: The cooked gulpoli will smell intensely of melted jaggery and toasted sesame.

10. 10

    Serve warm with more ghee: Serve immediately while the jaggery inside is still warm and flowing slightly.

11. 11

    Note: Gulpoli (gul = jaggery in Marathi, poli = flatbread) is a specific festival preparation of Maharashtra — made for Gudi Padwa and distributed among neighbours as part of the New Year celebration. Simpler than puran poli because the filling requires no cooking, gulpoli is made in larger quantities and distributed more widely. The sesame-jaggery combination is connected to the Makar Sankranti tradition of eating til-gul and saying the phrase "til-gul ghya, god god bola" (accept this sesame-jaggery, speak sweetly).