June 18, 2013

PURANPOLI


Ingredients

300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method


Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15
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. 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. 
Re roll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top.