Dry roast the rava in a pan for a couple of mins and transfer it on a paper. Measure and
mix sugar with it and keep is aside.
Choose well ripen black grapes. Remove stems and wash them thoroughly.
Take the grapes in a large vessel and add one cup of water to it and boil it until the
fruits get cooked. While its boiling, keep crushing the grapes with a masher until it
is thoroughly juicy. Strain the extract and collect the juice. Measure two cups of juice
and keep it aside.
In a heavy bottomed pan, take the extracted grape juice, grape essence and water. When
it starts to boil add the rava and sugar mixture stirring continuously. In a medium
flame keep stirring it until the semolina gets cooked and the contents roll out without
sticking to the sides(Kesari consistancy) . Add ghee and mix well. Once done, leave it to
Roll balls of this grapes kesari filling and keep them ready.
Mix all purpose flour, salt and cooking soda together. Add adequate water to roll it into
a soft dough. Finally add oil and kneed well to make the dough smooth. Roll the dough
into a ball and coat it heavily with oil and leave it alone for 3 hours.
To make poli:
Take a plastic sheet or kitchen foil and grease it with oil. Take a chunk of the wrapper
dough, press it out to about 2-3 inches in diameter using your hands.
Place a ball of grape kesari filling in the center and fold it from all sides,
proceed to seal at the top. Now press it on all sides with your hand to make a boli
of 5 inches wide. Carefully remove it from the sheet and toast it on a pan. Flip and
toast on both the sides by applying some ghee over it.
Delicious and flavorful grape poli is ready to serve.
This quantity would make around 20 polis. Refrigerate and use within 3 days.