Ingredients:
For Stuffing:3/4 cup Chana Dal
1 cup Jaggery, mashed
3 tbsp Grated Fresh Coconut
1/4 tsp Cardamom Powder
For Outer Layer:
1 1/2 cups Semolina
3 Cups Milk
Oil for deep frying
Method:
Pressure cook the chana dal with enough water. The dal should be just cooked and hold shape.
Drain all the excess water completely. Make sure that there is no water and let it cool down.
Grind the cooked dal into a powder and keep it aside. Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely. and bring it to a boil.Now add the ground chana dal, grated coconut and cardamom to it and mix very well.Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame.Let it cool and divide into round shape balls. Keep them aside.Bring milk to boil. Slowly add the semolina to milk and stir continuously without any lumps.Reduce the flame to low and let it cook for a couple of minutes until the mixture thickens.
Let it cool for sometime.The semolina dough should be very soft.Grease your hands with little oil or ghee and divide the dough into round shape balls.Flatten the dough ball and keep pressing with your finger to form a cup shown bellow.
Place chana dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.Heat oil in a pan for deep frying. Deep fry the stuffed balls in hot oil until golden brown color.Remove from the oil and Serve.
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Drain all the excess water completely. Make sure that there is no water and let it cool down.
Grind the cooked dal into a powder and keep it aside. Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely. and bring it to a boil.Now add the ground chana dal, grated coconut and cardamom to it and mix very well.Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame.Let it cool and divide into round shape balls. Keep them aside.Bring milk to boil. Slowly add the semolina to milk and stir continuously without any lumps.Reduce the flame to low and let it cook for a couple of minutes until the mixture thickens.
Let it cool for sometime.The semolina dough should be very soft.Grease your hands with little oil or ghee and divide the dough into round shape balls.Flatten the dough ball and keep pressing with your finger to form a cup shown bellow.
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Posted in: festival special,Healthy Food,palamunjalu,Traditional Indian Sweets
