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Gul Poli is a festive delicacy from Maharashtra, commonly made during Makar Sankranti in January. The word “Gul” means jaggery, and “Poli” means flatbread. It’s a sweet paratha stuffed with a mixture of roasted sesame seeds, jaggery, gram flour (besan), and cardamom. This combination not only gives it a nutty, caramel-like flavour but also provides warmth and energy, perfect for winter.
The preparation involves making a soft wheat flour dough, rolling it out, stuffing it with the sweet mixture, and then rolling again to form a stuffed roti. It is lightly roasted on a tava with ghee until golden spots appear. Unlike puran poli, gul poli has a nuttier taste thanks to sesame seeds and a distinct sweetness from jaggery.
Gul poli is enjoyed with a drizzle of ghee and sometimes paired with milk. It’s wholesome, filling, and has cultural significance, symbolising togetherness—often exchanged among families and friends during Sankranti with the saying “Tilgul ghya, goad goad bo
Read More Prepare the dough.
Mix wheat flour, maida, salt, and oil. Add water little by little to knead into a soft pliable dough. Cover and rest for 20 minutes.
Roast sesame seeds.
In a dry pan, roast sesame seeds until lightly golden and aromatic. Cool and coarsely grind.
Roast besan.
In the same pan, heat ghee and roast gram flour until it turns golden and nutty. Remove and cool.
Make stuffing.
In a bowl, combine grated jaggery, roasted sesame seeds, roasted besan, and cardamom powder. Mix well.
Shape polis.
Divide dough into equal balls. Roll out one ball, place 2–3 tbsp of stuffing in the center, gather edges, and seal. Gently roll into a flat roti.
Roast.
Cook on a hot tava, applying a little ghee on both sides, until golden brown spots appear. Repeat with remaining dough.
Serve.
Serve warm with extra ghee on top.
Use soft jaggery for easy mixing. If it’s hard, grate finely.
Do not overstuff, or the poli may tear while rolling.
Roll gently with light pressure to keep the filling evenly spread.
Resting the dough makes rolling easier and prevents cracks.
Store in an airtight container; they stay good for 2–3 days.
You can, but besan helps absorb extra moisture from jaggery and makes stuffing bind better.
Yes, but ghee enhances both flavour and texture. You can reduce the amount if you want a lighter version.
Yes, gul poli stays soft for 2–3 days at room temperature. Warm slightly before serving.
It’s a wholesome sweet—jaggery provides iron, sesame seeds are rich in calcium, and ghee gives energy, making it suitable for winter.
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