Puranpoli

• 300 g channa dal
• 300 g jaggery (molasses)
• 1 teaspoon cardamom powder
• 150 g plain flour
• 1 tablespoon ghee
• water (to knead dough)
• ghee (to serve)

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.
5. Mix well into dal.
6. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr.
7. Keep aside.
8. Mix ghee, flour, add enough water to make a soft pliable dough.
9. Take a morsel sized ball of dough, roll into a 4" round.
10. Place same sized ball of filling in centre, life all round and seal.
11. Reroll carefully to a 6" diameter round.
12. Roast on warm griddle till golden brown.
13. Repeat other side.
14. Take on serving plate.
15. Apply a teaspoon of ghee all over top.
16. OR Shallow fry on griddle like a paratha for a better flavour.
17. But this method will consume more ghee and therefore calories.
18. Serve hot with dal or amti.
19. 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).

channa dal, jaggery, cardamom powder, flour, ghee, water, ghee

Taken from www.food.com/recipe/puranpoli-9303 (may not work)