Gudi Padwa celebrations are incomplete without puran poli & sweet potato kheer

Gudi Padwa, a spring-time festival, marks the traditional new year for Marathi and Konkani Hindus. Gudi represents the emblem or flag of Lord Brahma, and Padwa signs the first day of the moon.

The crowd-favourite Puran Poli is an essential part of any Maharashtrian festival and Gudi Padwa is no exception.

The recipe of this Maharashtrian delicacy has the goodness of jaggery and gram flour or wheat, and is flavored with cardamom and ghee.

To add variety to the sweet dishes, we’ve added a special sweet potato kheer recipe that one can easily create at home for guests or relish by themselves.



For puran (dal stuffing):
1½ cup chana dal

½ tsp ghee

3 cup water

1½ cup jaggery

1 tsp ghee

½ tsp cardamom powder

½ tsp nutmeg powder

½ tsp Chopped Cashewnuts

½ tsp Chopped Almonds

For poli (outer covering):
2 cup wheat flour

1 cup maida

¼ tsp turmeric

¼ tsp salt

2 tbsp oil

water (for kneading)



For puran/chana dal stuffing:

– In a large bowl, soak chana dal for 1 hour. Drain off the water and transfer it to the cooker

– Add ghee and water. Pressure cook for 3 whistles on medium flame

– Drain off the water separating dal and water. Transfer the dal to a large kadai. Add jaggery and mix well

– Once the jaggery melts, start to mash the dal. Mash until the dal turns to smooth paste

– You can alternatively, grind the dal and jaggery into the mixer jar

– keep cooking until the mixture thickens and hold the shape

– Add ghee, cardamom powder, Nutmeg powder, chopped cashew nuts and almonds and cook for a minute, or until the mixture starts to separate the pan

– If the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball

– Transfer to the plate and cool slightly. Make sure not to overcook, else the stuffing turns hard

– Grease hands with ghee and makes ball-sized stuffing

Puran is ready. keep aside

For poli (outer covering):

– In a large bowl, take wheat flour, maida turmeric salt and oil. Mix well making sure all the ingredients are well combined

– Add water as required and start to knead the dough. Knead to a smooth and soft dough adding water in batches

– Grease the dough with oil, cover and rest for at least 1 hour

– After 1 hour, punch and knead the dough again. Pinch a ball sized dough and make a smooth ball

– Form a cup by pressing the dough from the sides

– Place a ball sized prepared puran (dal stuffing)

– Start to stuff inside by pulling the dough without having any pleats. Now seal the dough without any cracks

– Dust the ball with maida and flatten slightly. Now roll the holige gently, without putting too much pressure

– Roll as thin as possible and making sure the puran is distributed uniformly

– Now cook the puran poli on hot tawa keeping the flame on medium

– Spread the ghee on both sides and cook well

– Puff the puran poli, making sure to cook uniformly

– Finally, enjoy puran poli with loads of ghee

(The recipe has been shared by Prateek Naik, Junior Sous Chef, Indore Marriott Hotel)


Sweet Potato KheerAgencies


2 tbsp sugar

200gms thickened milk

1 tsp cardamom powder

2 tbsp raisins chopped

2 tbsp cashew chopped

2 tbsp almond chopped

200gms sweet potato boiled and mashed

550 ml milk

1 tbsp rice powder


– Heat pan, add milk, cover, and let it boil

– In a small bowl, take rice powder and mix with cold milk

– Keep it aside

– Add sweet potato in boiling milk and stir well

– Add thickened milk and stir

– Add sugar, rice powder mixture, and cook on low heat till it thickens

– Add cardamom powder, almonds, cashews and raisins, cover and cook for 2 minutes

– Garnish with almonds, serve chilled

(The recipes has been curated by chef Karra Sarita and shared by Tata Play Cooking)


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