With the Ganesha festival fast approaching, here is a sweet dish for you to prepare. Have a great festival and enjoy your time with family.
For the stuffing :
Split pigeon peas ( tur dal) 1 cup
jaggery grated 1 cup
cardamom powder 1/2 tsp
camphor a pinch
dessicated coconut 1/2 cup
cashew pieces and raisins 1/4 cup
For the covering :
wheat flour 1 1/2 cup
rice flour 2 tsp
ghee 1/2 tsp
Other ingredients :
- oil for frying
- flour for dusting
dough for the covering
Cook split pigeon pea in a pressure cooker with adequate amount of water. Add ghee to it. When done, remove and drain the water. The stuffing has to be prepared. You can either cook it directly now in a thick bottomed pan or put in a colander and smudge it along with jaggery. I have a handy equipment for it. I get a liquified form of the mixture. I now boil it, to get the right consistency. Add all the other ingredients to it. Once, you have got a moderate consistency, remove and keep aside, it becomes thicker on cooling.
In the meanwhile, mix the ingredients of the dough and keep aside covered.
Make balls of the stuffing and keep aside.Take a ball of the dough and roll it. Take a mould and place it over it. Take a ball of the stuffing ,elongate and place it over it. Slowly ,seal it and remove from the mould.
Heat oil in a pan. Slowly, put it and deep fry on moderate flame , until brown in colour on both sides. Put it on an absorbent paper. Repeat the procedure for all others.