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Annie was not too happy with the way her puranpoli looked, “the house smelled heavenly..and it tasted divine but to my very critical eyes looked not up to snuff”, but with practice, it can only get better.


1 cup channa dal soaked and cooked and drained of excess water

1.5 cups of jaggery grated
1.5 cups of maida (of which some can be replaced with atta)

Cardamom pd/saunf pd/ nutmeg pd..1/4th each.

Ghee and salt to taste


Blend the cooked channa dal in a food processor till smooth.

Heat cooked dal and jaggery on low heat till the jaggery melts and it attains a smooth consistency. Add cardamom,nutmeg and saunf powder, and let it cool.

Roll it into balls with greased palms.
Meanwhile, knead the maid and atta flours with salt and warm water to get a smooth soft dough. Add 3 to 4 tbsp ghee and knead it some more till you get a very soft dough. Pour a tbsp of oil over the dough and keep aside.
Take small balls of the dough (smaller than the filling), pat it down on a silicon sheet with well oiled hands, place the filling in the centre, cover it and pat into shape.
Peel them off the sheet and onto a tava, and cook both sides. Add ghee, and serve when still hot.

sweeeeeeeeeeeeeeeeeettttttttttt delightttttttttttttttttttttttttttttt

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