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Puran Poli

• 2 cups channa dal (chickpea lentils) soaked in water for 4 hours
  
• 2 cups jaggery or gur
  
• 2 cups white flour or maida
  
• 3 tbsp oil
  
• 1 tsp cardamom powder
  
• ¾ tsp turmeric powder.

Method

Drain and cook channa dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry. Add jaggery and cook further till blended and mash into a soft paste. Grind very coarsely if some grains are still whole. Add cardamom powder and mix well. Make 20 balls of equal size and put aside.

Mix flour, oil, water and turmeric powder. Make a very soft, sticky dough. Divide into 20 equal portions.

With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of channa jaggery paste in the centre and fold the disc from all sides to cover the paste completely.

On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll out each poli to a 12 to 14 cm disc.

Roast each poli or disc on a hot, dry griddle with no oil or ghee. Roast both sides till well done and aromatic. Fold over each roasted poli and stack. Serve warm with hot ghee or a bowl of milk

Gujia

Ingredients

• 2 cups white flour or maida, sieved
  
• 1 ½ cups unsweetend burnt milk or khoya
  
• 1 ½ cups sugar, ground
  
• 2 tbsp finely chopped almonds and pistachios
  
• 2 tbsp curd or dahi
  
• 1 tsp cardamom powder
  
• ghee as needed.

Method

Roast khoya on a low flame in a pan till it is pink. Add sugar, nuts and cardamom powder. Put aside this filling.

Mix flour with curd and 4 tbsp ghee and knead well, adding water as necessary, into a stiff dough. Make 30 balls.

Roll out each dough ball into a puri-sized disc. Place a spoon of filling at the centre and close in the shape of a half moon. Seal edges with decorative twisting or plain pressing to form a gujia.

Fry batches of gujias in hot ghee. Drain and store.

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