Sojji Puranam Poli | Kesari Poli | Sweet Poli | Bholi

Sojji Puranam Poli | Kesari Poli  | Sweet Poli | Puran poli recipe

Sojji puranam poli, kesari poli, sweet poli

This Sojji puranam poli is a yummy and traditional South Indian poli variety made during Tamil New year .Unlike regular polis this poli is made with kesari or sojji as stuffing or puranam, it is a very delicious poli and can be done very quickly.This recipe is my family's heirloom recipe do try it.


For Dough-

Maida-1 cup
Turmeric powder-1/2 tsp
Salt to taste
Gingelly oil-2 tsps

For Stuffing-

Rava (sooji)-1/2 cup
Sugar-1/2 -3/4 cup
Kesari colour or lemon yellow food colour-a pinch
Ghee-2-4 tsps
Cardamom powder-a pinch
Water-3 cups (use same cup that you measured rava)

Recipe Video


For making outer dough-

In a bowl mix maida, salt, turmeric powder and gingelly oil .

Add water little by little and make a soft pliable dough. Smear oil or ghee on top keep covered .Allow it to rest for minimum 2 hours (knead the dough intermittently)
Again knead the dough well before using.

For making stuffing or puranam-

Boil water in a kadai .Add food colour, ghee, cardamom powder.

 Once the water starts bubbling add the rava, keep stirring continuously  without any lumps and allow it to cook.

Now when rava is 3/4 th cooked add the sugar (the mixture will become watery again) keep stirring continuously until all the moisture is absorbed and the Kesari or sojji is done.

Allow it to cool.
Now the stuffing is ready.Make lemon sized ball of the stuffing and keep it ready.

For Making Poli-

Take a big lemon sized balls of the dough and place it on a greased banana leaf/clean plastic sheet/aluminium foil press it out a bit using your fingers.

Now take a small lemon sized balls of the stuffing and place it on the centre of the dough close it so that the stuffing is fully covered with the maida dough.

Now using your fingers gently press it out to chapati shapes.

Heat a tawa and transfer the poli on it gently , drizzle ghee, cook for 2 minutes on one side flip and again cook the other side  until you get light golden colour.Remove from fire and keep on a clean plate to cool .Donot stack the polis when hot keep them seperated on a big plate or tambalam.Once they are cooled you can store them.

Shelf Life-2 days
Yeilds -8-10 nos depending on size

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