Ingredients
Maida – 5 and a half cups
Turmeric – half tsp
Gingelly oil – 10 tbsp
Salt – half level tsp
Water, to knead – 2 cups, approx
Maida and fine flour – half cup each, to dust
Ghee – 7 tbsp
For the filling:
Chana Dal / Bengal gram – 2 cups
Sugar – 2 and a half cups
Turmeric powder – 1 tsp
Nutmeg – 1 small, powdered finely
Cardamom seeds – 10 nos, crushed
Method
Pressure cook the Bengal gram in four cups water, turmeric powder for 12 whistles. Cool and process into a fine, smooth paste.
In a wok, add the Bengal gram mixture. Tip in the sugar, nutmeg and cardamom and cook over medium flame until it leaves the sides as you stir.Set aside to cool. In a bowl, add the flour, gingelly oil, turmeric, salt and enough water and knead into a soft dough. Add one table spoon gingelly oil and keep aside. Divide into 45 balls.
Take each ball. Dip it in the flour-rice flour mixture. Pat into a small circle. Place a spoonful of the Bengal gram sweet filling inside and enclose the edges. Roll into a small ball.
Roll out into thin 6" discs. In a tawa, heat the surface. Place a disc. Roast with a little ghee / refined oil until light golden speckles are formed.Cool and store in an airtight container. Serve fresh! Makes 45 pieces.
