Ingredients:

• For stuffing: 1 cup – Bengal Gram dal (channa dal)
• 1.5 cups – Sugar
• 8 – Cardamoms
• For cover: 1/2 cup – Maida
• 1/2 cup – Wheat flour
• 1 cup – oil

Method:

1. Wash the dal and cook it with just enough water. Dal must be cooked very well.
2. Mix together the maida, wheat flour and a pinch of salt with some water.
3. Make a hard dough of it and knead it by adding oil slowly till the dough becomes very soft and pliable.
4. Keep it covered for about 2 hours.
5. Take the cooked dal and drain out any extra water in it. Mash it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt.
6. Heat the mixture on low flame till it is almost dry.
7. Let it cool and then add powdered cardamom to make it into 10 or 12 equal-sized balls.
8. Knead the maida mixture and divide it into equal number of balls.
9. Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand. The ball should be thin at the edges and thick in the middle.
10. Put the sweet ball in the middle and cover it by bringing the edges together.
11. Repeat the procedure for all the balls.
12. Flatten each ball with the hand using a few drops of oil and fry it on low flame on tava.

Recipe courtesy of Sify Bawarchi