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Ugadi Special Recipes: Puran Poli, Kheer

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Here are a few recipes shared by young chefs that include the classic Ugadi delicacy puran poli and tow types of kheer that are healthy and made with a twist – one using oats and the other one using sweet potato.

ugadiPuran Poli

By Chef Nisha Madhulika


  • 2 cups refined flour
  • 4-5 tbsp ghee
  • 1 pinch salt
  • ½ cup chana dal
  • Soaked 1/3 cup jaggery
  • Broken 1/3 cup sugar
  • ½ tbsp cardamom powder



  • Take the refined flour in a big mixing bowl and add 2 tablespoons of ghee in it with a pinch of salt and mix well
  • Add lukewarm water little by little and knead a soft dough same as required for making chapatti
  • Add 0.75 cups of water for kneading the flour
  • Cover and keep the dough aside for 20-25 minutes to rest
  • Wash the chana dal thoroughly with water and soak for 2 hours
  • Place the chana dal in a pressure cooker and add 1/2 cup of water and put the lid on
  • Let the dal cook till the cooker releases a whistle
  • Once the whistle is released, reduce the flame to low and cook the dal for 2 more minutes
  • Turn off the flame and let the steam escapes on its own
  • Remove the lid and transfer the dal on a sieve placed over a bowl
  • Let the dal cools down a bit
  • Put the dal into a mixer jar
  • Put the lid on and grind the dal into a fine paste
  • Place a pan on the flame and add the dal paste, jaggery and sugar and mix well
  • Cook the mixture till the jaggery and sugar is dissolved completely and turns thick in consistency
  • Stir continuously to prevent the mixture from browning at the base
  • Add 1 teaspoon of cardamom powder and mix well
  • Turn off the flame and transfer it to a bowl so that it cools down quickly
  • Knead the dough again and divide it into lemon sized dough balls
  • Cover the dough balls to prevent them from drying
  • Prepare dough balls, so divide the stuffing in 9 portions as well
  • Take a dough ball, make it smooth and flatten it slightly
  • Apply some ghee on the rolling board, place the dough ball and roll it out into 3-4 inch diameter poori
  • Place a portion of stuffing in centre, lift the edges of the dough and close the stuffing really well
  • Press it gently with the fingers
  • Again, grease the rolling board with some ghee and roll the stuffed dough ball into thin Puran poli
  • Roll it evenly by applying less pressure
  • Place a tawa on the flame and evenly apply some ghee on it
  • Place the rolled Puran poli on it
  • Once the Puran poli gets roasted from beneath, flip its side and roast it from another side as well
  • Pour some ghee on top and spread it evenly
  • Flip the side again and pour some ghee on this side as well and spread it evenly.
  • Press the Puran poli gently with the spatula and cook it on a medium-high flame till brown spots appears on both the sides
  • When the Puran poli is roasted aptly, fold it into triangular shape and transfer it on a plate
  • Similarly, stuff, roll and roast the rest of the Puran polis
  • Turn off the flame
  • Serve the Puran polis as a dessert after any meal or have them whenever you crave for something sweet
  • Once they cool down completely, store them in an air-tight container and relish eating for up to 8-10 days.

ugadiOats Kheer

By Shipra Khanna


 1 bowl of oats
 300 ml almond milk
 2 tbsp almond flakes
 1 tbsp cashew
 1 tbsp raisins
 ½ cup brown sugar
 A pinch of cinnamon powder
 Heat a pan and roast the oats
 Add almond milk and mix well
 Now add almond flakes, cashew, raisins, and brown sugar
 Mix everything and cook on medium flame
 Now add cinnamon powder, and cook for some more time
 Oat’s kheer is ready
 Transfer it to bowl and garnish with almond flakes
 Tip: Roast the oats nicely so that it takes less cooking time

ugadiSweet Potato Kheer

By Chef Karra Sarita


  • 2 tbsp sugar
  • 200gms thickened milk
  • 1 tsp cardamom powder
  • 2 tbsp raisins chopped
  • 2 tbsp cashew chopped
  • 2 tbsp almond chopped
  • 200gms sweet potato boiled and mashed
  • 550 ml milk
  • 1 tbsp rice powder


  • Heat pan, add milk, cover, and let it boil
  • In a small bowl, take rice powder and mix with cold milk
  • Keep it aside
  • Add sweet potato in boiling milk and stir well
  • Add thickened milk and stir
  • Add sugar, rice powder mixture, and cook on low heat till it thickens
  • Add cardamom powder, almonds, cashews and raisins, cover and cook for 2 minutes
  • Garnish with almonds, serve chilled

(These Ugadi festive special recipes are shared by Tata Play Cooking)









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