Wash 1 cup chana dal, add it to a pressure cooker along with 2 cups of water.
1
Pressure cook for 2 whistles.Once the pressure is released, drain all the water and let the dal cool down.
2
Blend the cooked dal into a smooth paste. Heat 2 tsp ghee in a pan, add the chana dal paste.
3
Add 1 cup Jaggery powder.
4
Add 1/2tsp cardamom powder.
5
Keep stirring continuously and cook until the purnam mixture thickens. Turn off the flame and let it cool down completely.
6
In a mixing bowl, add 1 cup wheat flour, 1 cup all purpose flour, 1/4tsp salt and 2tsp oil. Mix well.
7
Slowly add water to make dough. Knead until it is smooth. Add 2tsp of oil to the kneaded dough, cover and leave it to rest for an hour.
8
Divide the purnam mixture to 10 equal portions.
9
Divide the dough to 10 equal portions.
10
Roll the dough ball into a 4 inch disc.Place the purnam in the center, gently gather all the sides of the dough on top of the stuffing to enclose it.
11
Roll the stuffed dough ball softly using a rolling pin to your desired thickness.
12
Gently transfer the rolled bakshalu on to a hot pan.
13
Cook evenly on both sides by brushing generous amount of ghee on both sides. Press down with a spatula to make sure all the edges are cooked well.
14
Serve hot with a spoonful of ghee as topping.
15
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