For the filling:
- 1 kg Bengal gram dahl(Channa dhal)
- 1 kg jaggery or sugar
Nutmeg powder & cardamom powder to taste
- Turmeric powder
- A few strands of saffron
For the covering:
- 400 gms all-purpose flour(Maida)
- Ghee (butter) for frying
- A pinch of salt
- some rice flour for rolling puran polis.
METHOD : Sieve all purpose flour and salt twice. Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour. Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose.
This water can be used to make Aamti. Now add jaggery to this hot boiled bengal gram and cook on a medium flame. Keep stirring constantly so that it will not burn or stick to the vessel. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps. Then add cardamom powder and mix. Now Puran is ready. Knead the dough with hands. Use oil as well as water for kneading. Make round balls (about 2 inch diameter) of this dough. Roll one ball a little bit and make a flat disc. Place some puran (about twice the quantity of outer dough) in the center of this flat disc. Seal the ball tightly. Roll again to make thin puran polis of 6 to 7 inch diameter. Use rice flour for smooth rolling. Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side. Do not flip the sides over and over. Roast till golden brown. Smear ghee on top and serve hot.