Nagpanchami special !! Puranache Dind or Kadbu !!
Ingredients :
For puran ( filling)
Chana dal : 1 Cup
Grated Jaggery : 1 Cup ( I used powdered jaggery of Patanjali brand )
Water : 3 cups ( for cooking chana dal)
Fresh grated coconut : 2 tsp ( optional ) It tastes very good.
Elaychi powder : 1/2 tsp
Jayphal powder ( nutmeg ) : 1/2 tsp
chopped almonds : 1 tsp ( Any dry fruits of your choice )
Golden raisins : 1 tsp
Desi Ghee : 2 tsp
1. Add chana dal in a vessel. Add 3 cups of water & pressurecook for 4-5 whistles.
2. Let it cool. Open the lid when it cools down. Chana dal should be soft enough.
3. Drain the chana dal. This water can be used for katachi amti.
4. In a non stick pan add drained chana dal & jaggery. Turn on the gas.
5. First the jaggery will melt. Keep on stirring the mixture. It shoud not burn.
6. Turn off the gas when mixture becomes theck. It will take only 5 minutes. Add elaychi & nutmeg powder, ghee, chopped almond & raisins.
7. Mix properly. Your puran will be ready for filling.
Ingredients for outer cover:
1. Wheat flour : 1 cup
2. Salt : 1/4 tsp
3. oil : 2-3 tsp ( Any oil can be used )
4.Water : As required
Prepare a firm smooth dough mixing all the ingredients. Keep it for 30 minutes.
Recipe :
(I used the measurement of small katori ( wati )
Take a small ball of wheat dough & roll it like small phulka. Do not roll very thin.
Fill with puran & fold it like envolope as shown in the picture.
My measurements yield 12 dind.
Steam dind in a steamer for 30-40 minutes. ( Idli steamer can be used)
Transfer to a plate.
Enjoy this tasty & healthy recipe with dollops of ghee!!
Dind can be deep fried instead of steaming if you like.
Water : 3 cups ( for cooking chana dal)
Fresh grated coconut : 2 tsp ( optional ) It tastes very good.
Elaychi powder : 1/2 tsp
Jayphal powder ( nutmeg ) : 1/2 tsp
chopped almonds : 1 tsp ( Any dry fruits of your choice )
Golden raisins : 1 tsp
Desi Ghee : 2 tsp
1. Add chana dal in a vessel. Add 3 cups of water & pressurecook for 4-5 whistles.
2. Let it cool. Open the lid when it cools down. Chana dal should be soft enough.
3. Drain the chana dal. This water can be used for katachi amti.
4. In a non stick pan add drained chana dal & jaggery. Turn on the gas.
5. First the jaggery will melt. Keep on stirring the mixture. It shoud not burn.
6. Turn off the gas when mixture becomes theck. It will take only 5 minutes. Add elaychi & nutmeg powder, ghee, chopped almond & raisins.
7. Mix properly. Your puran will be ready for filling.
Ingredients for outer cover:
1. Wheat flour : 1 cup
2. Salt : 1/4 tsp
3. oil : 2-3 tsp ( Any oil can be used )
4.Water : As required
Prepare a firm smooth dough mixing all the ingredients. Keep it for 30 minutes.
Recipe :
(I used the measurement of small katori ( wati )
Take a small ball of wheat dough & roll it like small phulka. Do not roll very thin.
Fill with puran & fold it like envolope as shown in the picture.
My measurements yield 12 dind.
Steam dind in a steamer for 30-40 minutes. ( Idli steamer can be used)
Transfer to a plate.
Enjoy this tasty & healthy recipe with dollops of ghee!!
Dind can be deep fried instead of steaming if you like.
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