Prepare the Filling

• Grind coconut until smooth; it should be mashed.
• Add jaggery, nutmeg powder, 2 tablespoons ghee and cardamom powder.
• Keep stirring the mixture until it thickens and leaves the sides of the pan.
• Let it cool.

Prepare the Dough

• Mix all-purpose flour and wheat flour through a sieve.
• Add salt and mix well.
• Add water to knead the dough; it should be smooth and tight.
• Rub 1 teaspoon of ghee over it and cover the dough for at least 30 minutes.

Making Puran Poli

• Make small balls of the puran filling and keep them aside.
• Make medium-sized balls from the dough and roll each into a 3-inch circle, dusting with all-purpose flour as needed.
• Place one filling ball in the center of the rolled dough.
• Bring the edges together toward the center, join all the edges, and pinch them closed.
• Sprinkle with flour and roll the stuffed dough. Alternatively, wet your fingers with oil and gently pat it until it is about 5 inches in diameter.
• Place the rolled poli on a heated griddle and cook until done.
• Flip the poli and cook the other side.
• After removing it from the griddle, spread a little ghee on top.
• The poli should be golden brown in color.
• Repeat the process with the remaining dough and filling until all the puran poli are prepared.