Puranpoli and Puran Karanji

Name: Puranpoli and Puran Karanji
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 Cups chana dal; 3 1/2 cups water; As per taste Salt; 1 1/2 Cups Jaggery(grated); 1/2 tsp Nutmeg powder; 1/2 tsp cardamom powder; 2 Cups Maida; (Optional :-(1) you can take Wheat flour or; (2) 1 cup wheat flour & 1 cup maida each instead); 1/2 tsp Haldi /tumeric powder; 1 Tbsp ghee; 1/4 tsp Salt; As needed Ghee/oil for frying Karanji; As needed water for kneading dough

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#india2020 #flavour2 #sweet #traditional

Puranpoli and Puran Karanji are Maharashtrain popular, traditional recipes which is specifically made during Ganesh Festival and other occasions like Diwali, adding up to the spirit of celebrations. Here I also made Puran Karanji (puran stuffed in different type dough) along with Puranpoli.
Karanji is a sweet snack, native to the Indian subcontinent.

#india2020 #flavour2 #sweet #traditional

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#india2020 #flavour2 #sweet #traditional

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Ingredients

4 servings

For making Puran (stuffing)
1 1/2 Cupschana dal
3 1/2 cupswater
As per taste Salt
1 1/2 CupsJaggery(grated)
1/2 tspNutmeg powder
1/2 tspcardamom powder
For making poli
2 CupsMaida
(Optional :-(1) you can take Wheat flour or
(2) 1 cup wheat flour & 1 cup maida each instead)
1/2 tspHaldi /tumeric powder
1 Tbspghee
1/4 tspSalt
As neededGhee/oil for frying Karanji
As neededwater for kneading dough

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Steps

1

Soak chana dal for atleast 1 hours.
Drain water from dal. In another pot add 3 ½ cups water and chana dal. Boil for at least 20 mins or till dal is soften.
After removing from pot drain water from dal and cool it for 30 mins. Now take maida flour add turmeric, salt to it and knead to make dough by adding water little by little. Make soft smooth dough. Add 1 Tbsp ghee/oil to dough. Keep and cover dough aside for 30 minutes.
2

Heat cooked chana dal on medium flame add grated jaggery (gud) to it and mashed them well. Stir continuously till you get perfect texture then cool it.
Here I directly transfer Cooked chana dal over sieve without heating. Add grated jaggery, nutmeg and cardamom powder to it. Then mashed it on sieve by taking steel bowl. Keep sieve on another pot so that after mashing you get fine puran in the pot. Then combine this to form soft puran dough. Thus your puran stuffing is ready.
3

Take dough we kept aside and knead slightly. Make a small ball sized dough and flatten slightly. Now take small same size puran ball and stuff it inside flatten dough and press the edges together. Secure it tightly.
Now take a stuffed ball and dust some flour on it and rolling board. Make thin poli with the help of rolling pin.
4

Put this poli on hot tawa. Flip poli after 1-2 mins. The poli begin to puffs up. Press it gently. Add 1 spoon ghee over the poli and again flip it. Cooked poli both side on medium flame. Yours sweets tasty Puranpoli is ready. Serve it hot either with or without ghee.
5

After making Puranpoli, some puran was left. I made 5 karanji using this remaining puran as stuffing. For dough I used wheat dough, rajgeera dough and Maida dough.
6

Now for Puran Karanji
Take a small size dough and with help of rolling pin make puri. Fill puran stuffing on the puri. Close Karanji well by applying little milk on the edge of puri. Karanji will be nicely sealed or else it's stuffing may come out while frying it.
Cut the edge with pizza cutter and your karanji is ready to fry. Keep your ready karanji covered with cloth until you prepare all Karanjis.
7

Heat ghee /oil in kadai. Drop a karanji in hot oil to fry on low heat.
Karanji may get over fried and even colour on all side. Flip over once it get light brown and fry from another side.
After frying nicely from both side remove it from hot oil and put it on tissue paper.
After Karanji cool down completely, serves it on a plate.