Recipe - Puranpoli

300 g Channa; (yellowgram) dal
300 g Jaggery; (molasses)
1 teaspoon Cardamom powder
150 g Plain flour
1 tablespoon Ghee
Warm water to knead dough
Ghee to serve

Boil dal in plenty of water till soft but not broken.

Drain in a colander for 1015 minutes.

Pass through an almond grater little by little till all dal is grated.

Mash jaggery till lumps break. Mix well into dal.

Put mixture in a heavy saucepan and cook till a soft lump is formed

Take care to stir continuously, so as not to charr. Keep aside.

Mix ghee, flour, add enough water to make a soft pliable dough.

Take a morsel sized ball of dough, roll into a 4" round.

Place same sized ball of filling in centre, life all round and seal.

Reroll carefully to a 6" diameter round.

Roast on warm griddle till golden brown.

Repeat other side.

Take on serving plate. Apply a teaspoon of ghee all over top.

OR

Shallow fry on griddle like a paratha for a better flavour.

But this method will consume more ghee and therefore calories.

Serve hot with dal or amti.

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.)

Making time: 45 minutes

Makes: 78 puranpolis

Shelflife: Best fresh (puran {filling} may be stored in the refrigerator
for a week.

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