Surul Poli brings together simple ingredients to create something truly special. The name itself hints at its rolled nature – ‘surul’ meaning roll in Tamil. I make this version often at home. The combination of two flours with cardamom and dry fruits creates a dessert that is both comforting and elegant.
About the Recipe
This recipe makes basic pantry ingredients into a memorable dessert. The outer layer stays soft while encasing a flavorful filling of toasted gram flour, sugar, and dry fruits. I appreciate how the cardamom adds a subtle fragrance without overwhelming the natural taste of the flours. The colored kopra garnish adds both visual appeal and a pleasant crunch.
Why you will love this recipe
This recipe offers a wonderful balance of textures and tastes. The outer layer remains perfectly soft while the filling provides a sweet, nutty element. The process of making Surul Poli is methodical and satisfying — from kneading the dough to rolling the filled puris. These rolls make an excellent accompaniment to afternoon tea or as a festive treat.
Cooking Tips
Keep the oil temperature low to make sure the puris remain soft and pliable for rolling. Toast the gram flour carefully – it should turn golden but not brown. Roll the puris while they are still warm, as they become harder to work with when cool. I always keep a damp cloth nearby to cover the dough while working with portions.
Serving and Storing Suggestions
Serves 8-10 people. Preparation time: 45 minutes. Serve Surul Poli warm as a dessert or snack. These rolls taste best fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently before serving if desired.
Similar Recipes
- 1. Sweet Poli
- 2. Puran Poli
- 3. Gram Flour Ladoo
Surul Poli
Ingredients
- 1 cup Maida
- 1 cup Flour (Gram)
- 3/4 cup Sugar (powdered)
- Cardamom Powder (little)
- 1/4 cup Dry Fruits (finely chopped)
- 2 tsp Kopra (mixed with a pinch of edible food colour)
- 3 tsp Ghee
- 250 ml Oil
- Salt as per taste
Instructions
- Heat ghee in a pan.
- Fry the gram flour till golden and remove.
- Add sugar, cardamom powder and dry fruits.
- Mix well.
- Add salt, little water to maida and knead well to a thick dough.
- Make thin, medium size puris.
- Heat oil in a pan over low flame.
- Fry the prepared puris and remove. guarantee they do not become crispy.
- Immediately add 1 or 2 spoonfuls of the prepared gram flour filling and gently roll them.
- Sprinkle the coloured kopras on top.
- Serve at once.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 4 hours in advance. Keep it covered with a damp cloth to prevent drying.
Why should the oil temperature be kept low?
Low temperature ensures the puris remain soft and pliable for rolling, preventing them from becoming crispy or breaking while forming the rolls.
How thin should I roll the puris?
Roll them to medium thickness, about 2-3 mm. Too thin and they might tear, too thick and they will not roll properly.
Note: image is for illustration purposes only and not that of the actual recipe.
