MAWA PURANPOLI

INGREDIENTS

1 cup chana dal

1 cup jaggery ½ cup ghee

1 cup maida

100 gm mawa

1 tbsp oil

METHOD

To make the puran, wash and pressure cook split Bengal gram till you get four to five whistles. Keep aside the pressure cooker and allow it to cool till the pressure gets released.

In a mixer jar add the boiled split Bengal gram and jaggery and make a fine paste. Heat two table spoons of ghee in kadai or non- stick pan.

Once the ghee is hot add the fine paste. Cook the mixture on low flame until the paste is golden brown and the rawness of the split bengal gram is gone.

Now add mawa. Mix well and cook for another four to five minutes or till the paste becomes a solid lump.

Switch off the gas and keep the paste aside.

In another bowl add maida and oil. Mix them and by adding sufficient water make soft dough. Rest it for 15 to 20 minutes.

Divide the dough into equal portions and make roti of two to three inches.

Place a portion of puran mixture in the center. Bring the edges of the roti together towards the center and join them to seal it.

With the help of a rolling pin gently make a puranpoli. Heat non stick tawa.

Place the puranpoli on it.

Cook it like any paratha and apply ghee on both sides.

Serve hot with ghee and milk.