Orange Burfee Puran Poli


1 cup boiled and coarsely crushed split bengal gram (chana dal)

2 cups refined flour (maida)

1 cup whole wheat flour (aata)

1 tbsp ghee + for greasing & basting

8 Haldiram’s Nagpurian Orange Burfee, crushed

½ cup grated khoya

1 tbsp sugar


• Boil the chana dal with four cups of water till soft, drain excess water and crush coarsely.

• Heat ghee in a pan, add dal and saute for a while. Add crushed Haldiram's Orange Burfee and khoya. Cook till all mixed well.

• Add sugar and cook for a while.

• Cool and grind. It should resemble a soft ball. Divide the stuffing into equal portions and roll into balls.

• Mix the refined flour and whole wheat flour and knead with water. Divide dough into equal portions and roll into balls.

• Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.

• Roll out into four to five inches diameter disk of medium thickness.

• Heat a tawa and roast the puran polis till light specks appear on both the sides basting with ghee.

• Serve with Haldiram's Orange Burfee.