पेढ्यासारखे मऊ पुरणाचे धोंडे । अधिक महिन्यात जावयाला ३३ पुरणाचे धोंडे | Puran Dhonde Recipe Madhura

डाळ न वाटता पुरणाचे धोंडे | अधिक मासातील जावयाचे वाण | पेढ्यासारखे मऊ धोंडे | Puranache Dhonde Ingredients: • 1/2 cup Chana dal • 1 1/2 cup Water • 1/2 cup Jaggery • 1/2 tsp Cardamom powder • 1/2 tsp dry Ginger powder • 1 pinch Salt • 1/4 tsp Nutmeg powder • 1 1/2 cup Wheat flour • 1/4 tsp Salt • 1/2 Water • 1/4 tsp Oil • 2~3 tbsp Rice flour Method: 1. Wash the chana dal thoroughly three to four times with water. 2. Transfer dal into a pressure cooker and add water. 3. Close the lid and cook on high flame for five minutes, then lower the flame and take 7-8 whistles until dal is cooked well. 4. Open the cooker, and mash the hot dal smoothly using a potato masher. 5. Add jaggery and mix well until it is completely dissolved. 6. Turn on the gas flame and cook this sweet mixture on low to medium heat while stirring continuously. 7. Cook for five to six minutes until the mixture thickens and a spoon placed vertically stands firmly in it. 8. Turn off the gas and mix in the cardamom powder, dry ginger powder, a pinch of salt, and nutmeg powder. 9. Keep the puran mixture aside to cool down completely. 10. Sieve the wheat flour into a large mixing bowl to ensure a smooth texture. 11. Add a quarter teaspoon of salt and add water gradually to knead a very stiff and tight dough. 12. Cover the dough and let it rest for ten minutes to set. 13. Spray or apply a tiny drop of oil over the rested dough and knead it again until it becomes smooth and uniform. 14. Take a portion of the dough, dust it with rice flour, and roll it out into a large and very thin flatbread. 15. Use a small round cookie cutter or a small bowl to cut out multiple mini round puris from the rolled flatbread. 16. Roll the cut-out small puris slightly more if needed to make them evenly thin. 17. Place a small ball of the cooled puran stuffing in the center of each small puri. 18. Gather the edges of the puri together tightly at the top and seal them carefully just like making a modak shape. 19. Repeat the process to prepare all the mini dhondes and place them on a steamer plate. 20. Heat water in a steamer, place the plate inside, close the lid, and steam on medium heat for exactly five minutes. 21. Turn off the flame, let the steamed dhondes cool down completely to lose their stickiness, and then serve them fresh.