Gujarati Puran Poli or Vedmi is a traditional Indian flatbread stuffed with lentils and jaggery. It’s served on special occasions.
I follow my Mum’s recipe for poran poli. Perfect Gujarati puran poli is made with a pillow-soft bread that is filled with a rich, sweet and nutty filling. It’s finished with a generous drizzle of rich melted ghee.
In Gujarat, this dessert is called vedhmi, simply because it’s made with your fingertips by tapping the stuffed flatbread and in Gujarati, vedha means fingertips.
Difference between Gujarati and Maharastrian Puran Poli
Chana daal (split bengal gram dal) is used to make the filling in most states of India such as Mahasrastra however, in Gujarat, mostly tuver dal (split pigeon pea) and jaggery or sugar are used. The addition of cardamom and nutmegs adds to the aromatic flavours.
For the upper layer, many use semolina and plain flour to make the flatbread crispy outside. Gujarati vedmi is made with whole wheat flour.
Tips
These are cooking tips I’ve picked up overtime!
- Gujarati puran poli is usually made with only tuvar dal, if you wish, you can add 1/4 cup chana dal to 3/4 cup toor dal.
- Cook lentils in as little water as possible.
- To check the filling is the correct consistency, take a spoon and dig it into the mixture. If the spoon remains straight without falling, the filling is done.
- Allow to cool completely – approx. about 5-6 hours or keep refrigerated overnight. The longer the better.
- If your filling is too soft, mix in some dry roasted besan.
- Do not overstuff to prevent the dough tearing when rolling out.
Serving Suggestion
Puran Poli is mostly prepared during festivals and other occasions. It is made during makar sakranti, pongal and Holi to name a few.
In Gujarat, vedmi is most commonly served in a Gujarati thali with Gujarati kadhi , peas pulao , patra, valor-ringna nu shaak and obviously a generous dose of pure golden ghee .
For a breakfast or sweet treat, its great with badam milk or kesar (saffron) milk .
Storage
Puran poli should be stored flat in an airtight container and kept refridgerated for up to 1 day. Any longer and it will dry out.
Reheat on the stove or in the microwave and drizzle over ghee prior to serving.
You can prepare the filling in advance and keep stored in the fridge for up to 5 days. Bring to room temperature before using in the recipe.
Do not prepare the dough in advance,
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Puran Poli (Vedmi)
Ingredients
Dough
- 1 cup chapati flour
- pinch salt
- 1 teaspoon oil
Filling
- ½ cup tuvar dal sticky toor dal
- ½ cup jaggery
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg powder
- 8-10 strands saffron optional
Instructions
- Clean, wash toor dal in plenty of clean water.
- Add washed dal in a pressure cooker or instant pot with sufficient water.
- Once dal is cooked, make a smooth paste using a blender.
- Transfer the cooked daal mixture in a pan and add jaggery.
- Keep cooking the mixture on a low to medium heat and keep stirring constantly.
- Slowly mixture will keep getting thicker and stiff. To check it is sufficiently thick, place a spoon in the centre which should stand straight.
- Transfer the filling into a plate and let it cool completely. Ideally let it sit in the fridge overnight or at least 5-6 hours.
Prepare the dough.
- Place flour, salt and oil in a plate and knead chapatti like dough, it should be pliable and soft.
- Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
- Once you are ready to prepare vedhmi, add 1/2 tsp oil to the kneaded dough and once again knead the dough for 2-3 minutes.
- Divide the dough and filling mixture into equal portions and make golf size balls with both.
- Heating griddle or tava on low heat.
- Roll the dough ball into a round circle.
- Put the filling ball in the centre. Fold the dough over.
- Remove any excess dough and very gently roll the vedhmi to your desired thickness.
- Cook on a hot griddle on both sides until small brown spots appear.
- Apply ghee generously on the vedmi and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
Puran Poli (Vedmi)
Ingredients
Dough
- 1 cup chapati flour
- pinch salt
- 1 teaspoon oil
Filling
- ½ cup tuvar dal sticky toor dal
- ½ cup jaggery
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg powder
- 8-10 strands saffron optional
Instructions
- Clean, wash toor dal in plenty of clean water.
- Add washed dal in a pressure cooker or instant pot with sufficient water.
- Once dal is cooked, make a smooth paste using a blender.
- Transfer the cooked daal mixture in a pan and add jaggery.
- Keep cooking the mixture on a low to medium heat and keep stirring constantly.
- Slowly mixture will keep getting thicker and stiff. To check it is sufficiently thick, place a spoon in the centre which should stand straight.
- Transfer the filling into a plate and let it cool completely. Ideally let it sit in the fridge overnight or at least 5-6 hours.
Prepare the dough.
- Place flour, salt and oil in a plate and knead chapatti like dough, it should be pliable and soft.
- Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
- Once you are ready to prepare vedhmi, add 1/2 tsp oil to the kneaded dough and once again knead the dough for 2-3 minutes.
- Divide the dough and filling mixture into equal portions and make golf size balls with both.
- Heating griddle or tava on low heat.
- Roll the dough ball into a round circle.
- Put the filling ball in the centre. Fold the dough over.
- Remove any excess dough and very gently roll the vedhmi to your desired thickness.
- Cook on a hot griddle on both sides until small brown spots appear.
- Apply ghee generously on the vedmi and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This no bake strawberry cheesecake recipe is the perfect dessert for a hot summer day. The no-egg, no-bake cheesecake filling requires just two ingredients – mascarpone cheese and sugar! This delicious dessert is so easy and takes just 10 minutes to prepare!
- Ingredients
- How to make No Bake Strawberry Cheesecake
- Storage
This delicious strawberry cheesecake has a wonderful creamy texture.
A crunchy digestive biscuit crust is topped with a simple mascarpone cheesecake filling and a sweet and tart strawberry sauce. I love adding some fresh strawberries during British strawberry season.
Any leftover strawberries go into strawberry desserts such as Fresas con Crema (Mexican Strawberries and Cream) for a quick no cook, no bake dessert recipe!
I love how the filling is so quick to prepare – just 2 ingredients and you have the perfect no bake cheesecake recipe! The cream cheese filling remains light and fluffy. It is also gelatin-free.
I tend to prepare this cheesecake in jars so I do not have to worry about the filling setting. You could however, still prepare this in a springform pan. Sometimes I use martini glasses or cups like in this no bake mango cheesecake .
Some baked cheesecake recipes we also prepare are eggless cheesecake , vegan burnt basque cheesecake and instant pot mango cheesecake
Ingredients
For the cheesecake mixture:
Mascarpone cheese
A mix of icing sugar and caster sugar . Icing sugar contains a small amount of corn starch which helps to stabilise the filling. If you only have caster sugar, use that only and make cheesecake jars.
If you have regular sugar, you can make caster sugar at home by grinding down granulated sugar to a powder. You could use brown sugar but it will impart a different taste and colour.
Optionally fold in whipped heavy cream. Heavy whipping cream that is whipped to soft peaks will make the filling even lighter and more creamy
Optionally add a teaspoon of vanilla extract which goes wonderfully with the strawberry flavor.
For the base:
Digestive biscuits or Graham crackers
Melted butter – use either salted or unsalted butter
For the strawberry sauce:
Fresh or frozen strawberries
Regular sugar
Optional toppings
Pipe whipped cream that has been whipped to stiff peaks
Top with mixed fresh fruit
Spoon over fresh strawberry puree
Top with a spoon of strawberry jam
How to make No Bake Strawberry Cheesecake
Firstly, prepare the biscuit layer.
Crush your biscuits in a food processor on high speed until fine crumbs form. You can also crush the biscuits using a rolling pin.
Place in a separate bowl and mix in the melted butter well. You do not need much butter if serving in jars otherwise the crust will harden too much in the fridge.
Spoon or spread the crust mixture into an even layer in the cake tin or jars.
Set the prepared crust aside
In a large bowl, whip the mascarpone cheese and sugar using a wire whisk or spoon. The best way to do this is using room temperature cream cheese as it beats much quicker.
Or, use an electric mixer or stand mixer with the paddle attachment at low speed or medium speed for around 30 seconds.
Mix in vanilla extract if using.
Spoon or pipe the cream cheese mixture onto the graham cracker crust.
Place the cheesecakes in the fridge to set for 2 hours.
Meanwhile, prepare the strawberry sauce.
In a small saucepan, heat either fresh or frozen strawberries with sugar over a medium heat.
In around 5 minutes, the strawberry mixture will thicken.
You can leave the sauce with bits or blend using an immersion blender to make it smooth. Optionally add a drop of lemon juice
Allow the sauce to cool before adding to the top of the cheesecake.
Storage
The cheesecake can be stored in the fridge for up to 2 days. Keep away from strong smells and keep covered with plastic wrap or use an airtight container.
Leftover strawberry sauce will keep for 1 week in the fridge. It can be used to top ice creams or panna cotta.
More Egg Free and Gelatin Free Recipes
Mango Panna Cotta
Vegan Jelly/Jello
Mango Eton Mess
Egg-free Nog
Chocolate Mousse without Egg
Mango Pancakes No Egg
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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No Bake Strawberry Cheesecake (No Gelatin)
Equipment
- 4 jars ( I used 220ml weck jars)
- 1 Bowl
- 1 Spoon
- 1 pan
Ingredients
Strawberry Sauce
- 300 grams strawberries I have used frozen
- 50 grams sugar
- 25 ml water
Eggless Cheesecake
- 10 digestive biscuits or graham crackers
- 4 tablespoon unsalted butter melted
- 500 grams mascarpone cheese at room temeprature
- 150 grams caster sugar or powdered sugar
- 2 tablespoon icing sugar confectioners’ sugar
- 1 teaspoon vanilla extract optional
Garnish (optional)
- 4 strawberries fresh
- 1 tablespoon mint leaves fresh
Instructions
Strawberry Sauce for Cheesecake
- In a pan take 300 grams strawberries , 50 grams sugar and 25 ml water .
- Bring it to boil over medium heat. Simmer on low heat. In around 5 minutes, the strawberry mixture will thicken.
- You can leave the sauce with bits or blend using an immersion blender to make it smooth. Optionally add a drop of lemon juice.
- Allow the sauce to cool before adding to the top of the cheesecake.
No Bake Cheesecake
- Crush or grind the 10 digestive biscuits in a coffee grinder. You can also crush the biscuits using a rolling pin.
- Add 4 tablespoon unsalted butter in ground biscuits, mix well.
- Divide the biscuit mixture (crust) in 4 jars or ramekins.
- Press lightly using a spoon.
- Set the prepared crust aside
- In a big mixing bowl add 500 grams mascarpone cheese , 150 grams caster sugar and 2 tablespoon icing sugar
- Whip or mix well using a wire whisk or stand mixer with the paddle attachment at low speed or medium speed for around 30 seconds.
- Mix in vanilla if using.
- Spoon or pipe the cream cheese mixture onto the graham cracker crust.
- Place the cheesecakes in the fridge to set.
- Spoon a few tablespoons of cooled strawberry sauce on top of the cheesecake before serving.
- Garnish the cheesecake with fresh strawberries and mint leaves.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
