Puranpoli (Lentil and Jaggery filled sweetbread)

 In India the whole essence of festival originates from preparation of sweets, decorations and family members celebrating together under one roof. Every festival has its own preset menus and sweets which have been carry forward for generations to come. With the festival of Holi round the corner, I ventured into this task of preparing Puranpoli for my husband and myself. I had tried it once but being my first attempt it didn't turn out as expected. Hence this second time I thought of giving it another shot by remembering the mistakes of my first attempt. My mom without a doubt prepares best Puranpoli and this time I made it a point to follow her recipe to the core. 

Here's presenting to you a the quantity for the approximately 6-7 Puranpolis:

For Puran:

1 cup Chana Dal
2 Cups water
Pinch of Turmeric
1 tsp Oil
1 cup of Jaggery
Pinch of  Nutmeg Powder
Pinch of Cardamom Powder

For Dough:

1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
1/4 tsp Turmeric Powder
Pinch of Salt

Method:

For the dough:

I used 1 cup whole wheat flour and 1 cup all purpose flour. Add 1/4 tsp turmeric and a pinch of salt (just a pinch). Knead the dough into a very loose and soft dough using water and oil. The key to this dish is having extremely soft dough. Keep if aside for an hour.

For stuffing I soaked the 1 cup Chana dal for 7 hours and then washed it thoroughly. 

Added 2 cups water, pinch of turmeric,1 tsp oil. Pressure cooked it until soft. 

Strain the water and save the water to prepare “Aamti” (Dal). 

With the help of masher, mash the lentil into a fine paste and put it on low flame once done. 

Add around 1 cup of jaggery to the mashed lentil and mixed it thoroughly. 

Do not let it rest to avoid burning. Keep stirring it while on low flame. 

Add pinch of cardamom and nutmeg powder and keep stirring. 

Once the texture of lentil starts drying up it good to go. It will turn into one whole dry mixture. 

Remove it in a bowl and let it cool down.

After it cools down start making soft thin parathas using dough and mixture. 

Cook it evenly on both sides using ghee. 

Serve with nice cold milk.