Puran Karanji

Ingredients list for Puran Karanji

• 2 cups Refined flour (maida)
• 3 tablespoons Ghee
• a pinch Salt
• to deep fry Oil
• 1 cup Split Bengal gram (chana dal) soaked for 4-5 hours and drained
• 1 cup Jaggery grated
• 1 teaspoon Nutmeg powder
• 1 teaspoon Green cardamom powder

Method

1. For the covering, takerefined flour in a mixing bowl, addghee, salt and ½ cup water and knead into stiff dough. Cover with a damp cloth and rest for 10-15 minutes.
2. Heat 4-5 cups water in a deep non-stick pan, addsplit Bengal gramand cook till the grains soften.Drain the water completelyand put the grams backinto the same pan. Add jaggery, mix well and cook till the jaggery melts and the mixture thickens.Switch off heat and set aside to cool.
3. Add nutmeg powder and green cardamom powder and mix well.
4. Divide dough into 16 equal balls. Divide the stuffing into 16 equal portions.
5. Roll each dough ball into a thin roundel and dampen its edges. Place a portion of stuffingon one side of the roundel, fold the other side over, sealby pressing the edges gently.Further pinch the edges to form a design.
6. Heat sufficient oil in a kadai, slide in a few karanjis at a time into hot oil, deep-fry on low heat till golden brown and crisp.Drain on absorbent paper and let them cool down completely.
7. Serve or store in an airtight container.