Ingredients
Serves 6.
2 cups (0.5l) cleaned white sesame
2 cups (0.5l) grated jaggery
1/4 teaspoon (1g) ginger powder
1 1/2 teaspoon (7.5g) powder of cardamoms
1/4 teaspoon (1g) nutmeg powder
1 1/2 cups (750ml) maida (refined flour)
oil
Instructions
- Rub in 1 1/2 tablespoons oil and a pinch of salt to the flour and knead into a soft dough. Cover it with a wet cloth.
- Heat sesame on low flame, stirring continuously so that they do not splutter and fall out of the pan. When cooled, pound them.
- Add the greated jaggery and pound once more to make the mixture even and smooth.
- Mix powders of Cardamoms, Sonth and nutmeg.
- Shape small balls from the ready dough. Place one ball in the left hand palm and make an indentation in the middle. Put in this hollow a lump from the mixture. Pull up the sides, gather at the top and press down.
- Smear a wooden board with oil, place the stuffed ball on it and roll out into as thin a round as possible.
- Use enough oil fry it on griddle to deep golden color till it is crisp.
- Continue to make all Til Polis. These can last for quite a number of days and are very tasty.
