Carrot Poli (Bobbatlu/ Puran Poli with Carrot Halwa Filling)

Recipe by Cook's Hideout

Blogging Marathon# 45: Week 1/ Day 3 Theme: Diwal Festival Specials Dish: Carrot Poli (Bobbatlu/ Puran Poli with Carrot Halwa Filling) For today's Diwali special, I have a recipe that I bookmarked ages ago from Harini's blog. These carrot polis have tempted me the minute I saw them, but it took me more than 2 years to make them. But it's better late than never -- right??

Ingredients

• (1.25l) fish stock
• (1.25l) fish stock (/)
• a pinch Salt
• 1 tbsp ghee
• 2 carrot (- medium, finely grated)
• (1.25l) fish stock (- (adjust as per taste preference))
• 2 tbsp ghee
• (1.25l) fish stock
• 2 tbsps Condensed milk ((optional))
• (1.25l) fish stock (Ground)
• a pinch Saffron

Method

1. In a small bowl, combine saffron strands and 3tbsp warm milk. Set aside for couple of minutes.
2. Make Dough: Combine all the ingredients for dough in a mixing bowl and add 1tbsp saffron milk. Rub the saffron milk into the flour. Add just enough water and knead into a soft pliable dough. Knead for a few minutes to get a nice glossy dough that doesn't stick to the fingers. Cover and set aside for at least 30 minutes.
3. Make Carrot Halwa: Heat 2tbsp ghee in a pan, add the grated carrot and cook on medium flame, stirring frequently, until the carrot doesn't smell raw anymore, about 5~6 minutes.
4. Next add the remaining 2tbsp saffron milk and the ½cup of milk. Bring to a simmer then lower the heat and cook covered till carrot is tender, this takes about 12~15 minutes.
5. Add sugar and condensed milk. Cook till the mixture starts to thicken, about 15~18 minutes. Add the ground cardamom, mix well and cook till the mixture starts to leave the sides of the pan. Remove from heat and cool completely.
6. Make Bobbatlu/ Polis: Divide the dough and filling into 8 equal pieces. Spread the dough into a 3" disc and place the filling in the center. Pull the dough over the filling to encase it completely. Roll into a ball and flatten into a disc in the palm. Then place it on a lightly greased aluminum foil or plastic wrap and spread it out into a 5~6" round circle. Make sure that the polis are uniform in thickness.
7. Heat a griddle/ tawa on medium heat, cook the polis until light brown spots form on both sides, this takes about 2 minutes per side. Keep the polis warm while repeating the process for the rest of the dough & filling. Serve warm with extra ghee!!

View the recipe instructions at Cook's Hideout