It is a North Indian cuisine, which is sweet dumpling made with suji and Maida flour or wheat flour and is stuffed with khoya. The Packing of Gujia is most probably similiar to samosa, however its distinct in shape. The mixture of grated and roasted dry fruits, khoya, coconuts is filled in gujia. Later it is deep fried and severed with Thandai.
This classical Marathi dish is a dessert served during such auspicious occasion. It resembles to a roti but poli is actually very different. The stuffing is known as puran and the outer cover is known as poli. Boiled chickpea lentils with a pinch of turmric for color filled in poli. The lentils are cooked uptil it get soft and the broth removed later. After that jaggery is added in it. Saffron, cardamom, and nutmeg is added for additional flavour. Poli is made by making dough of refined flour, milk and ghee. The puran is stuffed inside the dough and then rolled out flat using a rolling pin. Then it cooked on a hot griddle and served with full spoon of ghee.
It is also known as Shondesh or pancake. Malpua batter is prepared by crushing ripe bananas or coconut, adding flour, and water or milk and it seasoned with cardamoms, later it is deep fried. In North India region this dish has sugar added to the batter prior to frying. Malpua can be served with malai or with sugar syrup.
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