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