For making Puran:
  • 2 cups bengal gram dal
  • 2 cups grated jaggery, (take 2 1/4 cup if jaggery is less sweet)
  • Cardamom powder

  • Nutmeg grated
For making dough:
  • 1 1/2 cups all purpose flour, a pinch of salt
  • 1/2 cup water
  • 1/2 cup oil
  • some rice flour for rolling puran polis.

Sieve all purpose flour and salt twice. Make a soft and pliable dough with water and some oil. Keep it under a wet cloth for an hour.

Boil bengal gram with plenty of water. Drain it while it is still hot. Use colander for this purpose.This water can be used to make Katachi Aamti .Now add jaggery to this hot boiled bengal gram and cook over medium heat. Keep stirring constantly so that it will not burn or stick to the vessel. The exact consistency is reached when it leaves sides of the vessel and gets thicker. Remove from the heat now. Allow it to cool and grate in a puran machine or a grinder. This helps remove the lumps.Then add cardamom powder and nutmeg. Now Puran is ready.

Knead the dough with hands. Use oil as well as water for kneading.Make round balls of this dough. Roll one ball a little bit and make a flat disc. Place some puran (about twice the quantity of outer dough) in the center of this flat disc.Seal the ball tightly. Roll again to make thin puran polis . Use rice flour for smooth rolling.Heat a flat griddle. On a medium flame, roast one side. Flip it and roast another side. Do not flip the sides over and over. Roast till golden brown.Smear ghee on top and serve hot.

Variation:you can use sugar instead of jaggery.