Puran polis are always a favourite . My friends know how I adore these sweet polis and its sure to be there in the menu when I am invited to their homes during my India visits.I have tried my hand in making them around three times in last five years. Somehow I have always thought it was a time consuming and difficult and messy job to make them, but whatever, the results are definitely worth the efforts.
I remember a very funny incident when I was making them for the first time after I got married. I had just come to Singapore and one fine day I decided to make these polis. I had not got too accustomed to the fine granulated sugar available here instead of the regular crystals we use in India. It looks very similar to salt. And in the excitement of attempting the puran ( sweet stuffing for the stuffing) for the first time, I added two heaped spoonfuls of salt to the cooked channa dal. When I realised this, I was in tears and felt so helpless. Fortunately my sis was with me and both of us managed to mix a huge quantity of sugar and jaggery to shield the taste of salt in the puran. Finally the polis turned out quite good and I was thankful that the whole thing was consumed without ending up in the trash. Today, we have a hearty laugh whenever we remember the incident especially when we have puran polis.
People in South India use maida for the cover while in North India generally use wheat flour. I will be certainly trying with the maida someday and posting it in my blog. While some use sugar , others use jaggery for the stuffing. Some even use a combination of both. I used jaggery this time. I add a little sugar to make it more sweeter if needed. So here we go to the recipe.