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Ring in Akshaya Tritiya with two festive delights that blend tradition and taste dry fruit-stuffed Puran Poli and indulgent Mango Mastani make for the perfect sweet offerings
Happy Akshaya Tritiya 2025: Wishes, Images, Greetings, Cards, Quotes Messages, Photos, SMSs WhatsApp and Facebook Status to share. (Image: Shutterstock)
Akshaya Tritiya, considered one of the most auspicious days in the Hindu calendar, is synonymous with abundance, prosperity, and new beginnings. Celebrated with spiritual rituals, gold purchases, and traditional feasts, the day is also marked by indulgent sweets that symbolize good fortune. This festive season, elevate your celebrations with two decadent yet wholesome recipes from Chef Deepak Gore, In-house Culinary Chef at Tata Sampann—the luxurious Dry Fruit Puran Poli and the creamy, nutty Mango Mastani. Made with premium Tata Sampann ingredients, these dishes promise not just flavor but a festive aura of richness and joy.
Dry Fruit Puran PoliBy Chef Deepak Gore, Culinary Chef R&D, Tata Sampann
A festive classic with a royal twist—this puran poli is stuffed with a rich blend of chana dal, jaggery, and chopped dry fruits, perfect for the season of abundance.
Ingredients
For the Filling (Puran):
1 cup Tata Sampann Unpolished Chana Dal
1 cup Grated Jaggery
½ tsp Cardamom Powder
¼ tsp Nutmeg Powder
¼ cup Tata Sampann Pure Premium Cashews (chopped)
¼ cup Tata Sampann Pure California Almonds (chopped)
2 tbsp Ghee
For the Dough:
2 cups Whole Wheat Flour
A pinch of Salt
Water (as needed)
1 tbsp Oil or Ghee
For Roasting:
Ghee as needed
Method
Prepare the Filling:
Soak chana dal for 1–2 hours. Pressure cook until soft (5–6 whistles), drain excess water, and mash.
In a pan, cook mashed dal with jaggery, cardamom, nutmeg, and chopped nuts until thick and it leaves the pan. Cool completely.
Make the Dough:
Mix flour, salt, and water to knead a soft dough. Add ghee and knead again. Let it rest for 15–20 minutes.
Assemble the Puran Poli:
Divide dough into small balls. Roll into small circles. Place a spoonful of filling, seal the edges, and gently roll into a flat disc.
Roast on a hot tawa with ghee until golden spots appear on both sides.
Serve Hot:
Serve with a dollop of ghee on top for a truly indulgent festive treat.
Mango MastaniBy Chef Deepak Gore, In-house Culinary Chef, Tata Sampann
A luxurious milkshake-meets-dessert inspired by Pune’s iconic drink, this version is loaded with sweet mango pulp, crunchy nuts, and creamy ice cream.
Ingredients
2 cups Alphonso Mango Pulp
½ cup Alphonso Mango (diced)
1 cup Full Cream Cold Milk
½ cup Sonnet Honey
5 Ice Cubes
6 scoops Vanilla or Mango Ice Cream
Garnish:
Tata Sampann Pistachios, Almonds, and Cashews (sliced)
Method
Blend the Base:
In a blender, combine mango pulp, cold milk, honey, and ice cubes. Blend until smooth and thick.
Assemble:
Pour the milkshake into serving glasses, leaving room for topping.
Top with diced mangoes, sliced nuts, and a generous scoop of ice cream.
Serve Chilled:
Serve immediately with a spoon for a decadent sip-and-scoop experience.
These celebratory recipes combine seasonal ingredients and traditional flavors to bring warmth and festivity to your Akshaya Tritiya table. Whether you’re preparing a family feast or simply indulging in something sweet, these dishes promise to add prosperity and joy to the occasion.
