Now in a pressure cooker, place a vessel pouring water at the bottom of the cooker. Transfer the soaked chana dal along with 3 cup water and 1 tsp oil.

Pressure cook on medium flame for 5 whistles. once the pressure settles down, open the cooker and drain off the water. Allow resting for 30 minutes, making sure to drain off all the water from chana dal.

Cook until the mixture thickens and starts to separate from the pan. the mixture will start to hold the shape.

Cool the mixture slightly and transfer the mixture to the mixie, blend to smooth paste without adding any water. now place a sieve in a large bowl, transfer the prepared mixture.

Press and pass the chana dal mixture through a sieve. this helps to prevent any chana dal to be leftover.

Now add 1/2-1 tsp milk and 1 tsp vanilla extract. mix well making sure everything is well combined.

Further, place a sieve and add 3 cups maida, 1 tsp baking powder, ½ tsp baking soda and ¼ tsp salt sieve the flour making sure there are no lumps present.

Place the cake tray into the preheated oven or kadai. bake the cake for 30-35 minutes.

Now take Icing sugar and add little in butter and bit with bitter till it is fluffy.

Now take a bowl add 1/2 tsp jaggery and little water. Add Cardamom powder and nutmeg powder and mix it well.

Now take a cake divide in 2 parts. Take first part and soak with jaggery water and spread puran and butter cream mixture.

Now keep another piece of cake and cover with butter cream and decorate with your own ways.

I made design with puran.