Our Story
A recipe older than
you remember.
Every puran poli starts the same way it always has — slow-cooked chana dal, jaggery from a trusted farmer, a pinch of cardamom, and ghee from pure cow milk. No shortcuts. No preservatives. No compromise.
"My mother taught me that the ghee goes on while it's still hot enough to absorb it. That's the only secret."
What began as a Diwali tradition in one family kitchen has grown into something Pune recognises by smell alone. Over 4,200 polis were made during last year's Ganesh Chaturthi. Each one hand-rolled. Each one exactly the same.
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Chana Dal
Slow-cooked 4 hours. Never pressure-rushed.
Pure Desi Ghee
A2 cow ghee — golden, fragrant, hand-poured.
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Gul (Jaggery)
Unrefined cane jaggery from Kolhapur farmers.
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Velvety Elachi
Freshly ground green cardamom — the fragrance that makes it unmistakable.
Made by Hand
Every poli rolled by hand. No machine touches the dough.
