Coconut and Paneer Puranpoli ( Protein Rich Recipes )
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 17645 times
Coconut and paneer puranpoli, an unusual but delectable variation of the traditional puranpoli, this sweet delicacy is a must try. All those with a sweet tooth will go gaga over this because it is not only yummy but also healthy and protein-rich. Ensure you cook the paneer well till it is dry, so that the stuffing is not soggy.
- Combine the wheat flour and ½ tsp of oil in a bowl and knead into a loose dough adding enough water. Cover with a wet muslin cloth and keep aside for 15 minutes.
- Knead again using the remaining ¼ tsp of oil till smooth and keep aside.
- Heat ½ tsp of ghee in a non-stick pan, add the paneer and sauté on a medium flame till all the moisture evaporates and paneer becomes dry. Keep aside to cool.
- Heat the remaining ½ tsp of ghee in the same pan, add the coconut and sauté on a medium flame till it turns light pink in colour. Keep aside to cool.
- Add the paneer, powdered nuts, sugar and cardamom powder and mix well. Divide it into 6 equal portions and keep aside.
- Divide the dough into 6 equal portions and roll out a portion into a 75 mm (3”) diameter circle using little flour for rolling.
- Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
- Sprinkle 1 tsp sesame seeds and roll out again into a 125 mm (5”) diameter circle using a little flour for rolling.
- Cook on a tava (griddle) using ½ tsp of ghee till light brown spots appear on both the sides.
- Repeat with the remaining ingredients to make 5 more puranpolis. Serve immediately.
Nutrient values Per serving
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