Puranpoli
Puranpoli Recipes
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, 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 tsp. of ghee all
over top.
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.)
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