Most of you know that there is a event going on named 'South vs North Challenge', which is a brain child of my dear friend Divya Pramil of You Too Can Cook....there are two teams South and North. Each team challenge each other in every month. I am so happy to complete this month's challenge recipe. The challenged recipe, 'Surul Poli' is given by my dear friend Shama Nagarajan from easy2cookrecipes. Where as me challenged to my South Indian friends with 'Labongo Latika'.
'Surul Poli' is a crispy sugar coated roll with coconut filling. This is an authentic preparation of Kaveri delta region, Thanjavur sweet. A very special dessert for festive occassions. I made little changes, but the main flavour and process is almost same. Such a tasty delicious sweet it is, my full family enjoyed it whole heartedly. Thank you so much Shama for sharing this delightful festive sweet.
FOR THE OUTER COVERING OF THE POLI:
½ Cup All Purpose Flour (Self Raising Flour / Maida)
½ tbsp Clarified Butter (Desi Ghee)
Pinch of Salt
Water as required
½ Cup Oil for deep frying
FOR THE FILLING:
¼ Cup Roasted Chana (Pottu Kadalai)
¼ Cup Sugar
1 tsp Clarified Butter (Ghee)
2 tbsp Freshly Grated Coconut
2 tbsp Cashew nuts
3-4 Pods Cardamom
1 tbsp Raisins
4-5 Chopped Dates
FOR THE SUGAR SYRUP:
½ Cup Sugar
½ Cup Water
1 tbsp Tutti Frutti
Heat 1 tsp clarified butter in a pan, ghee roast grated coconut and cashew nut for 2-3 minutes or until coconut releases aroma and turns slightly brown. Mix ¼ cup sugar, ¼ cup roasted chana, coconut, cashew nuts and cardamoms in a chutney jar. Grind in a mixer into a fine powder. Set it aside.
In a large bowl, combine all purpose flour, ½ tbsp Clarified butter, pinch of salt. Knead it to make a soft smooth dough by using little water. Divide into 5 equal sized balls. Cover with a wet cloth and keep it aside for 15-20 minutes.
Meanwhile, heat ½ cup water and ½ cup sugar in a saucepan. Boil till it forms string consistency. Remove from heat and set aside.
Now take a small ball from the dough and spread it like a poori (approx 3” diameter). Heat ½ cup oil in a pan, deep fry poori in oil. Drain poori on paper towel to absorb the excess oil. While it is still warm, dip it in the sugar syrup and place it immediately in the plate with dusted powder. Spread 2 tsp of grinded powder along with few raisins and chopped dates over it. Roll them immediately. Repeat the same for the remaining dough.