Coconut and Paneer Puranpoli, Protein Rich Recipes

by Tarla Dalal

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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.

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Coconut and Paneer Puranpoli, Protein Rich Recipes recipe - How to make Coconut and Paneer Puranpoli, Protein Rich Recipes

Tags

Chenna Saute Tava Non-stick Pan High Protein Desserts

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 6Makes 6 puranpolis (6 puranpoli )
Show me for puranpolis

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
3/4 tsp oil

For The Stuffing
1 tsp ghee
1/2 cup grated paneer (cottage cheese)
3/4 cup freshly grated coconut
2 tbsp powdered mixed nuts (almonds , cahewnuts and pistachio nuts)
3 tbsp powdered sugar
1/4 tsp cardamom (elaichi) powder

Other Ingredients
1/4 tsp oil for kneading
whole wheat (gehun) flour
2 tbsp sesame seeds (til)
1 tbsp ghee for cooking

Method

For the dough

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.

For the stuffing

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.

How to proceed

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.