INGREDIENTS

1. 1 ^1/2 cups refined wheat flour
2. 1 cup split Bengal gram
3. 1 cup sugar
4. 1 teaspoon cardamom powder
5. 1/2 cup clarified butter
6. 1/4 teaspoon salt
7. Water

Method:

1. Thoroughly mix flour, salt, and 2 tablespoons clarified butter. Next, add sufficient amount of water to make a soft dough. Cover and keep aside.
2. Cook Bengal gram in sufficient water until very soft. Drain and use the back of rounded ladle to mash the gram until soft.
3. Add sugar, cardamom powder, and 1 tablespoon butter to the pan and cook until mixture turns thick. Remove from heat and let cool.
4. Divide mixture (stuffing) into small lime-sized balls.
5. Knead the dough for 5 minutes and then make as many dough balls as there is stuffing. The size of the dough ball should be only 3/4 the size of the stuffing ball. Set aside.
6. Next, flatten each dough ball into a circle (a little larger than the mouth of a standard teacup). Place the stuffing balls at the center of the flattened dough. Then, gently stretch the dough to envelop the stuffing completely, such that all the edges meet at the top of the dough ball. Seal the dough well so that all the stretched-up edges blend into one.
7. Dust with some flour, flatten, and turn the flattened dough with stuffing upside-down (that is, the joined edges are touching the rolling board).
8. Dust this side with flour and roll out the dough into a rough circle (about 4 to 5 inches in diameter).
9. Heat a flat griddle on medium-low heat. When griddle is hot, spread 1/2 teaspoon ghee and then place dough over it. Leave for 1 minute or less. It should bubble on top. Drizzle 1 teaspoon of ghee on top of poli (dough) and turn over. After about 50 seconds, the poli again will slowly start to bubble. Cook until both sides are golden yellow.
10. When golden brown on both sides, remove from griddle and serve immediately with ghee.