The traditional Granny’s sweet in Andhra Pradesh. Which is a common sweet item that will occupy an important dish in pongal and festive season. The item is tantalizing and even some people wonder how the taste occurs to simple chenna dal
For Stuffing
1 Cup
1 and 1/2 cups sugar /jaggery powdered (adjust according to taste)
8 Cardamoms
1/2 cup maida
1 cup oil
Ghee to fry
Method
Wash dal and cook with just enough water. Dal must be cooked very well. Mix maida, and a pinch of salt adding water. Make hard dough of it and knead it by adding oil (4 tablespoons) slowly till the dough becomes very soft and pliable. Keep it covered for about 2 hours. Take the cooked dal, drain out any extra water and mash it well or put it in a blender and mix it with Sugar / jaggery and a pinch of salt. Heat the mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of balls. Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle. Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the procedure for all the balls. Flatten each ball with hand into 6" to 8" diameter flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava sprilling ghee.
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