Puran Poli

Wash and boil chana dal. Drain and coarsely grind it. In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well.

Cook, stirring all the time until dry. It should resemble a soft ball. Remove and cool. Divide the stuffing into 16 to 20 equal portions and roll into balls.

Mix maida and salt. Add 3 tablespoons of ghee and sufficient water to make soft dough. Cover with a damp cloth and keep aside for 1 hour.

Divide dough into 16 to 20 equal portions and roll into balls. Flatten each ball in your palm, stuff with one portion of puran (stuffing), and cover and seal the edges.

Dust it with flour and roll out into 4 to 5 inch diameter disks of medium thickness. Heat a tawa and cook puran poli until done on both sides.

Remove. Serve hot with a generous helping of pure ghee on it and cold milk.