Akshay Trituya is considered one of the three and half muhurats in Hindu calendar. In many of our households, the very first crate of mangoes for the season is purchased specifically on this special day of Akshaya Tritiya. In many homes, the first mangoes of the season are prepared as 'Mango Puran Poli' and eaten on Akshaya Tritiya, a tradition still observed in some households. The arrival of mangoes means enjoying the fresh fruit and preparing various mango pulp delicacies. In Maharashtrian tradition, a Varan-Puran meal (lentils and sweet filling) is a staple for every festival and auspicious occasion.
On the occasion of Akshaya Tritiya, plans to prepare *Puran Poli* are made in households across the region. However, we invariably end up eating the standard lentil-based *Puran Poli* during every single festival. For this very reason, this Akshaya Tritiya, you should definitely give *Mango Puran Poli* a try! While we typically consume the same old *Puran Poli* on other days, if you are looking to create something unique and distinct using mango pulp, you simply must try making this soft, melt-in-the-mouth *Mango Puran Poli* at least once. Make sure to plan a delightful feast featuring *Mango Puran Poli* this Akshaya Tritiya—you won't be disappointed!
Ingredients:
1. Mango Pulp – 2 cups2. Fine Semolina (Rava) – 1/2 cup3. Clarified Butter (Ghee) – 1 to 2 tablespoons4. Sugar – 2 cups5. Milk Powder – 1/4 cup6. Cardamom Powder – 1 tablespoon7. Whole Wheat Flour – 1 cup8. All-Purpose Flour (Maida) – 1/2 cup9. Salt – To taste10. Turmeric Powder – 1/2 tablespoon11. Water – As required12. Oil – 2 to 3 tablespoons
Instructions:
First, thoroughly wash the mangoes and extract their pulp.
- Take some clarified butter (ghee) in a large pan, add fine semolina (rava) to it, and sauté well until it acquires a rich, golden-brown color. Once the semolina is roasted, add the mango pulp and cook the mixture while stirring continuously.
- As the semolina mixture begins to cook down slightly, add milk powder, cardamom powder, and sugar; stir until the sugar has completely dissolved. Continue cooking the mixture until it attains a slightly thickened consistency.
- Once the mixture in the pan begins to pull away from the sides and becomes firm enough to hold its shape, consider the filling (Puran) ready.
- Now, in a large bowl, combine wheat flour, all-purpose flour (maida), oil, salt (to taste), and turmeric; knead into a soft dough suitable for making flatbreads (polis). Cover the kneaded dough with a lightly dampened cloth and let it rest for 30 to 40 minutes.
- Next, divide the dough into small portions and shape them into small, cup-like hollows. Fill these hollows with the prepared semolina-mango filling, then seal them to form medium-sized, round balls.
Also Read: Akshaya Tritiya 2026: Why Planting Tulsi at Home Brings Prosperity and Good Luck
6. Finally, roll out these stuffed balls into smooth, circular flatbreads (polis). Apply clarified butter (ghee) to both sides and roast the flatbreads until they turn golden-brown and crisp.