Til Gul Poli is a sweet chapatti/flatbread that is typically prepared during Makar Sankranthi. It is sweet, soft, delicious and best enjoyed with ghee.
Heat ghee in a pan.
Add sesame seeds, grated coconut and gram flour and roast for 2-3 minutes on medium heat.
Remove from heat and cool.
Grind in a grinder to make a coarse paste.
Add grated jaggery, cardamom powder and khuskhus and blend again to make the filling.
Mix whole wheat flour and all purpose flour in a bowl.
Add salt and and hot oil and mix well.
Add milk to make a soft dough.
Cover the dough and keep aside for an hour.
Heat a griddle.
Divide the dough into small lemon side balls.
Make 12-14 small lemon sized ball of the filling.
Slightly roll the dough ball to make a small disk.
Keep the filling ball in the centre of the disc and bring the ends together.
Dust and roll the poli gently to make a 4-5 inch circle.
Heat a griddle and transfer the poli on the hot griddle.
Cook the poli from both the sides until brown spots appear.
Apply ghee on both the sides and cook till slightly browned.
Keep pressing the poli with the back of a ladle while cooking.
Make all the poli in the same manner.
Cool and store in an airtight container for up to 6 days.
To serve, apply very little ghee and heat for 20 seconds in a microwave or on a griddle.