Puran Poli with Milkmaid

Puran Poli with Milkmaid sweetened condensed milk

Makes: 10 - 12 Puran Poli

Ingredients

For the dough:

2 cups ( 400 g ) maida ( wheat flour ) Indian standard measuring cup of 200 ml / 8 oz capacity
1/4 teaspoon turmeric powder
1/2 cup / 100 ml + 2 tablespoon water ( for making dough )
2 tablespoon oil ( for kneading dough ) or gingelly oil

For the puran (stuffing):

1 cup /200 g chana dal / Bengal gram dal (Indian standard measuring cup of 200 ml / 8 oz capacity)
2 1/2 cup water / 500 ml
1 teaspoon ghee
400 ml (1 tin) milkmaid condensed milk
1/4 teaspoon cardamom powder
3 tablespoon ghee ( for frying puran poli )

Method

Mix maida and turmeric powder. Make a soft dough with 1/2 cup / 100 ml + 2 tablespoon water. Add 2 tablespoon oil, knead again and make a an extra soft dough. Dough should be very soft. Final kneading do not use water. Use only oil. It should slip through your fingers. Gingelly oil will give best result. Keep this dough in an airtight container for 6 hours or overnight.

Wash and pressure cook chana dal in 2 1/2 cup / 500 ml water for 20 minutes ( reduce heat to low after 2 nd whistle and cook for 15 minutes ). Allow the pressure cooker to cool naturally. You will get a thick chana dal mixture. So no need to drain out chana dal water (or use chana dal stock / water for dal fry or rasam). For puran purpose use only cooked thick chana dal.

Keep aside cooked thick chana dal for cooling. Make a smooth paste of chana dal in a mixer. Do not add water.

In a non - stick pan, heat ghee. Add chana dal paste and stir for 2 - 3 minute on a low heat. Add milkmaid condensed milk / 1 tin (or 3/4 tin to 1 tin). Mix well. Cover with a lid and cook on a low heat for 15 minutes or till the mixture leaves from the side of the pan. Stir occasionally. Sprinkle cardamom powder. Keep aside for cooling. Divide this thick mixture into 10- 12 equal portions.

Divide maida dough into 10 - 12 equal portions.

Smear the palm of left hand with a little ghee and flatten on it one portion of the dough in the shape of a puri.

Place a lime-sized ball of dal paste in the centre.

Gather up the edges of the puri, enclose the dal paste completely and pinch the seams well together (like aloo paratha).

Dust this ball with maida. Place the dusted ball on a chapatti board and carefully roll it out into a 1/8’’ thick chapatti.

Fry it on a medium heat on a tawa turning it over once or twice carefully; smear ghee while frying. Serve hot or cool.