Traditional Puranpoli Jaggery Recipes, Puranpoli Special, Sweet Recipes
Take 250 Gms. Chana Dal & Wash it well.
Add 2 to 3 Small bowls of water in washed & soaked Chana Dal
Cook it well in Pressure Cooker. (Give atleast 10 to 12 Whistles. The Dal must be cooked well)
Take a pan and pour well cooked Chana Dal in it,
Roast for 2 to 3 minutes and make it little dry.
Now add 250 Gms. Pitambari Ruchiyana Jaggery Powder in it
And mix it well. While mixing add pinch of salt and
One & Half Tea Spoon Elaichi Powder in the mixture.
Cook the mixture until jaggery powder get dissolve and mixture became dry.
Allow to cool down the mixture.
When the mixture cools down completely grind the same in the Mixer.
Your dry Puran for Stuffing is ready.
For Cover- Take 3 to 4 Table Spoon Wheat Flour in Bowl and add 2 Table Spoon All purpose Flour in it. Also add pinch of Salt and 2 Tea Spoon Pitambari Arishakti Rice Bran Oil.
Knead the dough well (medium thick). Allow to rest this dough for an hour.
After an hour take a small portion of dough, shape it like a small bowl, stuff Small portion of Sweet Puran and seal it well. Roll this stuffed dough like Chapati. (If required while rolling Chapati use dry Wheat Flour for dusting)
Heat Tawa and Roast this Puranpoli from both the sides. Use little Pitambari Arishakti Rice Bran Oil while roasting the Puranpoli.
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