Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Til Gulachi Poli (Sesame Jaggery Flatbread)

A thin wheat flatbread stuffed with a filling of roasted sesame seeds and jaggery — the Makar Sankranti sweet, eaten on the winter solstice festival when the sun begins its northward journey (Uttarayan). Along with the exchanged "Til-Gul ghya, God God bola" (Take sesame-jaggery and speak sweetly), this poli is the edible symbol of the festival's message of goodwill and sweet words.

🧺 Ingredients

• 1 cup (100 g) white sesame seeds (til)
• ¾ cup (120 g) dark jaggery, grated
• ¼ cup (25 g) dry coconut (khobra), finely grated
• 1 tsp cardamom powder
• 1 tsp ghee
• 1½ cups (180 g) whole wheat flour (atta)
• 1 tsp oil
• Warm water to knead (approx. 80 ml)
• Pinch of salt
• Ghee for cooking (1 tsp per poli)
• The filling should be firm enough to hold shape when rolled into a ball; if too dry, add 1 tsp warm jaggery syrup

👩‍🍳 How to make Til Gulachi Poli

1. Dry-roast sesame seeds in a pan over medium heat for 3–4 minutes, stirring constantly, until they turn pale golden and begin to crackle lightly.
2. Remove immediately — sesame seeds go from perfect to burnt in seconds.
3. Cool.
4. Dry-roast dry coconut for 1–2 minutes until light golden.
5. Cool.
6. In a bowl, combine cooled sesame, coconut, grated jaggery, cardamom and ghee.
7. Mix with fingers — the jaggery will soften and begin to hold the mixture together as your hands warm it.
8. Shape into 8 equal balls. *If jaggery is too hard to mix, warm the mixture in a pan on low heat for 1 minute.*
9. Mix atta, salt and oil.
10. Add warm water gradually.
11. Knead for 5 minutes into a soft, pliable dough.
12. Rest 15 minutes.
13. Divide dough into 8 balls.
14. Flatten one ball into a 4-inch disc.
15. Place a sesame-jaggery ball in the centre.
16. Bring dough edges up, seal tightly.
17. Gently roll on a lightly floured surface to a 5–6 inch circle.
18. Roll evenly — thin is desirable for this poli; the filling is firm enough to not break through if you roll gently and evenly.
19. Heat a tawa over medium heat.
20. Cook the poli for 1½–2 minutes until light golden spots appear.
21. Flip, apply ½ tsp ghee on the cooked side, press gently with a flat spatula.
22. Cook for another 1–1½ minutes until both sides are golden.
23. Serve warm with additional ghee. *These poli are smaller and thinner than Puran Poli — more like a stuffed chapati in size.*

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