Puranpoli

Ingredients:
1. 300gms. channa (yellowgram) dal
2. 300 gms. jaggery (molasses)
3. 1 tsp. cardamom powder
4. 150 gms. plain flour
5. 1 tbsp. ghee
6. warm water to knead dough
7. ghee to serve

Method
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. Mix well into dal.
5. Put mixture in a heavy saucepan and cook till a soft lump is formed
6. Take care to stir continuously, so as not to charr. Keep aside.
7. Mix ghee, flour, add enough water to make a soft pliable dough.
8. Take a morsel sized ball of dough, roll into a 4" round.
9. Place same sized ball of filling in centre, life all round and seal.
10. Reroll carefully to a 6" diameter round.
11. Roast on warm griddle till golden brown.
12. Repeat other side.
13. Take on serving plate. Apply a tsp. of ghee all over top.

OR

14. Shallow fry on griddle like a paratha for a better flavour.
15. But this method will consume more ghee and therefore calories.
16. 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: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.