Puran Poli is an Indian sweet dish made with a stuffing of chana dal (split Bengal gram) and jaggery. It is a popular dish in Maharashtra, Karnataka, Andhra Pradesh, and Gujarat. The dish is usually served during festivals and special occasions. The dough for the poli is made with wheat flour, salt, and ghee, while the stuffing is made with chana dal, jaggery, cardamom, and nutmeg. The dough is rolled out into a thin circle and the stuffing is placed in the center. The edges are then folded in and the poli is cooked on a hot griddle. It is served hot with ghee.
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To make the puran, soak the chana dal in water for 2-3 hours.
Drain the water and grind the dal into a coarse paste.
Heat a pan and add the dal paste, jaggery, cardamom powder, ghee, nutmeg powder, poppy seeds, sesame seeds, raisins, cashew nuts, almonds, pistachios and coconut.
Cook the mixture on low heat, stirring continuously, until it thickens and the jaggery melts.
Remove from heat and set aside.
To make the poli, mix the wheat flour, ghee, oil, sugar, salt, cardamom powder, nutmeg powder, poppy seeds, sesame seeds, raisins, cashew nuts, almonds, pistachios and coconut in a bowl.
Knead the mixture into a soft dough.
Divide the dough into small balls.
Take one ball and roll it out into a thin circle.
Place a spoonful of the puran mixture in the center of the circle.
Fold the edges of the circle over the puran mixture and press to seal.
Roll the filled circle into a thin roti.
Heat a tawa and cook the roti on both sides until golden brown.
Serve hot with ghee.
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