Combine the flours and turmeric in a small mixing bowl. Add just enough water to bring this together into a dough, and knead until this is very elastic.

Brush with oil, cover, and allow the dough to rest 3-4 hours. Do not skip the resting—it is critical to achieving the right elasticity to roll the filled polis without “leaking” filling later, and getting the right texture for the poli.

Pressure cook the jackfruit seeds for 4 whistles (or simmer them on stovetop until they are knife-tender). Once the seeds are cooked, drain the water—but save it, for use in making chaaru later. Also set aside about 6-8 seeds for the chaaru.

Grind the remaining seeds with the jaggery and coconut into a smooth paste. If you were making this with chana dal, you’d need no water. With jack seeds, you’ll need water, but use just enough to allow this to become a smooth paste.

Transfer the paste to a heavy-bottomed pan, set on medium heat. Cook this until it is almost completely solidified.

Add the powdered cardamom and the nutmeg

To make barfi: press this hot filling into a small, well-greased pan or plate, allow to cool, and cut into squares. Garnish with fresh coconut and serve warm.

Or, continue with the poornam: Once the mixture is cool enough to handle, form into large lime-sized balls. Set aside.

Remember to reserve 1-2 poornam balls for oliga chaaru, to be made next.

Heat a heavy griddle or tava, and keep the flame on medium-high.

On a well-floured surface, gently punch and knead the dough. Divide it into 8 evenly sized balls. Take one to start rolling, and cover the rest while you work.

Roll the dough into a small round. Place one of the poornam balls in the center, and fold the dough around it. Press any openings to seal.

Gently flatten the filled ball, and roll it out until it is the size of a side-dish or small salad plate. Don’t worry too much if the filling breaks through here and there; sprinkle some flour on the “bruises” and keep going.

Place the rolled poli on the hot griddle. Brush the top and especially edges with ghee.

Flip it after a minute or so, and brush the bottom with ghee. Use a spatula to gently press the top of the poli, to encourage it to puff—puffing indicates it’s cooked and done, but if it doesn’t that’s fine, too.

Flip it a few times to ensure even browning on both sides. Transfer to a plate and either keep whole or fold into halves or triangles.

Repeat the same process for the remaining dough and poornam balls.

Serve the polis hot or warm, with extra ghee on the side and either milk or fresh cream to pour over top.

Both the polis and the poornam/barfi are best had immediately. The poornam or barfi will keep, refrigerated, for several days—though you might need to add a little ghee to resuscitate it later. The polis can be refrigerated or frozen for longer periods, and gently re-heated on stovetop before serving.