Gul Poli | Gud Poli | Til Gul Poli – Maharashtrian Recipe

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Gul poli also referred to as gulachi poli or tilgul poli is a traditional, authentic Maharashtrian recipe prepared during Makar Sankranti which falls in the month of January.

Here poli means roti / chapati and gul means jaggery / gud.

About Gul Poli

Gul poli is a sweet, soft flatbread made with jaggery (gul / gud), sesame seeds (til) and whole wheat flour. This is a sweet, soft poli that is served along with a dollop of ghee over it.

This Maharashtrian speciality is made by stuffing a sweet mixture of jaggery & sesame seeds in whole wheat dough and then roasted using ghee (tup).

The festival Makar Sankrant is celebrated all over the country with a host of many delicacies prepared in every household.

This gul poli can be made ahead of time and can be served cold or warm.

These are eaten as snacks as well and are hit with kids.

You can even pack these for a kid’s tiffin box, they surely are going to love it.

This gulachi poli is one of the best healthy and nutritious sweet snacks to indulge in when craving for sweets.

To make this gulachi poli / gud poli, sesame seeds & poppy seeds are roasted and mixed with jaggery, peanuts, coconut, gram flour.

At home, we make it quite simple and do not add poppy seeds and coconut.

We flavour this with crushed cardamon which gives a nice distinct taste to this gul poli.

We make these til gul poli with whole wheat flour but you can add maida too to make them crispy.

The nuttiness of roasted sesame seeds and sweetness from gul (jaggery) is a combo made in heaven!

This gul poli is also offered as naivaidya to the deities during Sankranti.

If you have never tried this gul poli, then definitely give this recipe a try, you are going to love it!

Ingredients

Sesame Seeds: I have used one cup of sesame seeds that I dry roasted.

Jaggery: I have used 1 cup of jaggery / gul here.

Gram Flour: I have added 2 tablespoons of gram flour into the stuffing. Which I roasted in a tablespoon of oil.

Seasoning: I seasoned the wheat dough with salt.

Flours: I have used whole wheat flour here but you can also add maida (all-purpose flour) for extra crispiness

Flavouring: I have used cardamon powder which I roughly crushed using a mortar pestle.

Ghee: We will require ghee to roast the gul poli

Oil: We need to add 3 tablespoons of oil in wheat flour.

Water: Used to knead the dough.

Storage

Gul poli stays good for 3-4 days in an airtight container. Do not refrigerate.

You can reheat the poli in the microwave if you wish to have it warm.

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Step-by-Step Gul Poli Recipe With Pitcures

How to make Gul Poli / Til Gul Poli

• In a mixing plate/bowl, add whole wheat flour, salt and oil.

• Mix this mixture first without adding water.

• Once the mixture starts to bind as shown in the picture below, start adding water.

• Add water little by little at a time to knead the dough. The dough should not be too stiff nor too soft.

• Our kneaded dough is ready.

• Cover and let the dough rest for about 20-30 minutes.

For making stuffing

• Dry roast sesame seeds until they get a nice golden brown colour. Once done, set aside to cool.

• Heat 1 tablespoon of oil, add 2 tablespoons besan and roast for 5-7 minutes on low flame and set aside to cool.

• In a mixer grinder, add roasted sesame seeds, besan, cardamon powder and jaggery and blend them to a coarse powder.

• Our sweet tilgul poli stuffing is ready.

How to assemble gul poli

• Take a golf ball size portion of the wheat dough and make a cavity (dent) in the centre.

• Place a spoonful of tilgul stuffing and seal the edges.

• Roll these balls into medium-sized poli / chapati, and use dry flour while rolling the poli / chapati to avoid it sticking to the rolling board.

• Meanwhile, keep tava / griddle to heat.

• Transfer the poli onto the hot tava / griddle.

• Apply ghee and roast the poli on medium flame from both sides.

• Cook the poli till you see brown spots appear.

• Make all the remaining gul poli the same way.

• Gul poli – Gulachi Poli is ready.

• You can serve it warm or cold.
• If serving warm drizzle little ghee on top and serve.

Notes:

You can add maida to the wheat flour if you want a crispy gul poli, but I prefer making it with whole wheat flour only.

You can also add dry coconut and khuskhus (poppy seeds) to the filling.

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