GreenwaysRoad Blog

Ingredients:

Fine Rawa (chiroti rawa)- 150 ml
salt- pinch
Almonds- 10
Ghee- 1 tbsp
Maida- for dusting
Oil
Milk- 600 ml
Sugar-100 ml
Cardamom- 3-4
Saffron- a few strands

Method:

Soak almonds in water, peel and grind fine with a little milk. Mix rawa, salt and badam paste and knead into dough and let rest for 20 minutes. Then rub ghee on it and knead well even by pounding with the roller. Sprinkle a little water and pound/ knead. Make small balls and roll into small rounds. Fold into a semi circle and paste the edges together.

Boil milk, add sugar, and continue to boil until slightly thickened. Add cardamom powder and saffron. Keep it hot.

Heat oil in a pan and deep fry the prepared polis. Turn and fry both sides. Drain and soak in milk. When the next poli is fried, remove the soaked one and place in a big plate. Continue with the rest of the polis. After all polis are fried and soaked, pour the rest of the milk on all the polis. Take care not to stack the polis or they may get stuck together.

You can omit the almonds or add the almond paste to the milk for a different flavour.

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Ingredients:

Tender cooked corn – 2 cups
White sauce
Grated cheese – 100 gms
Butter
Salt and pepper to taste

For white sauce:

Butter – 1 tbsp
Plain flour (maida)- 1 tbsp
Milk-1 cup
Salt and pepper to taste

Method:

White Sauce:

Melt the butter on a slow flame. Add the flour and cook on a slow flame, while stirring throughout, until froth appears. Add the milk gradually and stir continually until the sauce thickens. Add salt and pepper and mix well. Add cheese and mix well.

Au Gratin:

Take corn which is at room temperature and mix it well with the white sauce. Optional: other veggies like carrot, broccoli, cauliflower etc can also be added. In a baking dish pour the mixture and bake for 15 minutes at 400F. Serve at room temperature.