Plate includes

pigeon peas, Dough, Jaggery, Green cardamom powder, Saffron, Sugar, Ghee

Preparation

1. Pressure cook pigeon peas with 1 cup water till the pressure is released 2-3 times. Reduce heat and cook for 2-3 minutes. Remove from heat, open the lid when the pressure settles completely. Mash the dal. 2. Heat a non-stick pan. Add cooked mashed pigeon peas and jaggery, mix well and cook, stirring continuously, till all the moisture evaporates. 3. Add cardamom powder and saffron and mix well. Add sugar, mix well and continue stirring and cooking till the mixture forms a lump. Set aside to cool down to room temperature. 4. Divide the dough into equal portions and roll out into small discs. Place a spoonful of pigeon peas mixture in the centre of each disc, bring the edges together, press to seal and roll into a ball. Press each ball lightly and then roll into semi thick polis. 5. Heat a non-stick tawa, put the polis, one at a time, on it and roast, turning sides till evenly done on both sides. Drizzle a little ghee on both sides and cook further till they are lightly browned. Remove from the tawa and place on serving plates. 6. Drizzle some ghee on top of each poli and serve hot.