Puran for Puran Puri

Cooking Time: 55 mins

Ingredients:

1 cup Tuvar Dal (Split Pigeon Pea)

1 cup Sugar

¾ tsp Cardamom Powder

¾ tsp Nutmeg Powder

2 Pinches of Saffron Strands

2 tbsp Ghee (Clarified Butter)

Method of making Puran:

1. Wash and soak the tuvar dal in a pan with warm water for an hour

2. In a small pan, add the tuvar dal with 1½ cups of water and place it in a pressure cooker with some water and a short cooking ring; cook for 3-4 whistles.

3. Take a sieve and, using a spoon to mash the dal, strain it in a big pan.

4. Put the pan on low-medium heat. Add the ghee, mashed dal, and sugar, and stir continuously with a wooden spoon until the sugar has dissolved for 8-10 minutes.

5. The mixture must be thick by now. Add the cardamom powder, nutmeg powder, and saffron strands, continue stirring for 2-3 minutes, and remove from heat.

6. Cool down the puran completely, making about 10-12 puran puris balls.

NB:

• Don't let the mixture go too dry, once it cools down, it will be too crumbly, and you won't be able to make round balls, so keep it moist.

• You can freeze the puran in the freezer for 2-3 months.

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Puran for Puran Puri | The Rasoi Recipes