Puranpoli

• Total Time: 45 mins
• Prep Time: 0 mins
• Cook Time: 45 mins

Ingredients:

Yield: 7 puranpo ...

• 300 g channa dal
• 300 g jaggery (molasses)
• 1 teaspoon cardamom powder
• 150 g plain flour
• 1 tablespoon ghee
• water (to knead dough)
• ghee (to serve)

Directions:

1. Boil dal in plenty of water till soft but not broken.
2. Drain in a colander for 10-15 minutes.
3. Pass through an almond grater little by little till all dal is grated.
4. Mash jaggery till lumps break.
5. Mix well into dal.
6. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr.
7. Keep aside.
8. Mix ghee, flour, add enough water to make a soft pliable dough.
9. Take a morsel sized ball of dough, roll into a 4" round.
10. Place same sized ball of filling in centre, life all round and seal.
11. Reroll carefully to a 6" diameter round.
12. Roast on warm griddle till golden brown.
13. Repeat other side.
14. Take on serving plate.
15. Apply a teaspoon of ghee all over top.
16. OR Shallow fry on griddle like a paratha for a better flavour.
17. But this method will consume more ghee and therefore calories.
18. Serve hot with dal or amti.
19. Note: The water drained from boiling dal is used to make the amti (a thin curry made using black masala, garam masala and some mashed dal).