Dole Bengalis are still looking for their favorite ghee poa, how to make this sweet at home?

Bengalis have many emotions associated with spring. Palash, Shimul, Dol, Basantotsava and along with it there is the phase of Mukh Mishti. Dol Asa means a natural craving for several traditional Bengali sweets. Even if you don’t eat it all year round, you still want to have some traditional sweets on special occasions. This list includes Ghee Poya. Which is specially known as dol sweet.

This sweet shop in Calcutta’s bosom also did a brisk business for a while. In that list is the two hundred year old traditional Nabakrishna Gooi. There used to be long queues for this sweet collection of Dole. Many things have changed over time. Whispers are heard that this shop in the city will also close down. Even after all that, there is only one way to enjoy the taste of this sweet. You can make this ghee poa yourself at home during the dhol season without worrying. Learn how to make it.

There is only one way to enjoy the taste of this sweet. You can make this ghee poa yourself at home during the dhol season without worrying.

To make ghee poa you will need ghee, half cup of jaggery, half teaspoon of fenugreek, 2-3 cups of flour, 1 cup of rice powder, 1 cup of semolina.

First mix sugarcane jaggery in hot water and mix rice powder and flour in it and knead it well. Add semolina and fennel to it one by one. Once the mixture is ready, make small lychees and roll them into small pieces. Then heat ghee in a pan and fry the luchi well. Reduce the heat and fry the ghee until it turns red, then your favorite ghee poa will be ready. Keep in mind that while frying the sweet, keep it on low flame. It will retain the flavor and the sweetness will be minimal. Care must also be taken in making the flour mixture. Be careful not to make it too hard or too soft. But the delicious sweets of Dole cannot be made properly.