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

Preparation:

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.