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Ingredients:
• 250 gm Chanadal
• Water as needed
• 1/4 tsp Turmeric powder
• 250 gm Gudh / Jaggery
• 1 tsp Cardamom powder
• A pinch of Nutmeg powder
• 300 gm Wheat flour
• Salt to taste
• Water as needed
• Ghee

Method:
• Wash chanadal really good and soak it in enough water for at least 6 hours or preferably
overnight.
• Transfer the soaked dal and water into a cooker and add water, turmeric powder. Mix well.
• Close the lid and cook it on high heat for 5 minutes.
• When steam begins to release from it lower the heat to low heat for about 20-25 minutes.
• Drain all the water from the cooked dal and transfer it into a pan.
• Mash the cooked really good with masher.
• You can blend it in mixer or food processor if you want.
• Add gudh and mix well.
• Cook it well together on medium heat for about 8-10minutes. Stir it continuously while cooking.
• When the puran begins to come together like dough, it is cooked well.
• Add cardamom powder and nutmeg powder and mix well.
• Turn off the gas and puran is ready.
• Let it cool down completely.
• Take a small portion form the puran and make it smooth and even. Keep such balls of puran.
• Mix wheat flour and salt well together and add a little water at a time to knead soft dough.
• Spread a little water on the dough.
• Cover and rest it for at least 30 minutes.
• Transfer the dough into a dish and knead it really good to make it smooth, soft and even.
• Dip your hand in water and knead the dough.
• Wet your palm and take a small portion of the dough.
• Make it smooth and even.
• Grease your palm with ghee and roll out a pari as we make for modak with hand.
• Fill in the puran ball and bring the edges together.
• Seal the edges well and remove the excess dough.
• Flatten the dough ball between your palms and dip it in dry flour.
• You can use rice flour in place of wheat flour.
• Roll out puranpoli from it carefully.
• Heat up a skillet on medium heat and transfer the poli on it.
• When bubbles begin to appear on upper side, flip the poli over and roast well from other side.
• Flip the poli over and spread ghee on it.
• Again flip the poli over and spread ghee.
• When the poli is roasted well from both sides, take it off in wire rack. Puranpoli is ready.
• Serve it with lot of ghee and katachi amti.
Tips:
• If the bottom of your cooker is thick, then you can cook dal on high heat until 1 whistle and then
lower the heat to low to medium and cook until 4-5 whistles.
• If you have thin bottom cooker then then you can cook dal on high heat until 1 whistle and then
lower the heat to low and cook until 4-5 whistles.
• If the puran is thin or runny, cook it on medium heat for another 7-8 minutes. Or you can
microwave it for about 7-8 minutes.
• If puran in thick, then dip your palm in the water that we have kept aside and knead it well.
• You can make around 7-8 medium size puranpoli from the proportion we used.

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