HOLIGE (PURAN POLI)

INGREDIENTS:

1/2 CUP CHANA DAL (BENGAL GRAM DAL)
1 1/2 CUP TOOR DAL

2 1/2 CUP JAGGERY
10 CARDAMOM
3 CLOVES
1 INCH DRY GINGER
2 1/2 CUPS MAIDA
OIL
RICE FLOUR
PREPARATION:
FOR KANAKA:
TAKE IN A BOWL MAIDA AND ADD WATER TO IT TO MAKE A VERY SMOOTH DOUGH AND ADD OIL (1 TBSP) AND KNEAD WELL.KEEP ASIDE FOR 1 HOUR.

FOR HOORNA:
PUT IN THE MIXER CARDAMOM, CLOVES AND DRY GINGER TO MAKE A SMOOTH POWDER.
PUT 5 CUPS OF WATER IN A KADHAI ALLOW TO BOIL.THEN ADD CHANA DAL AND WHEN IT GETS HALF COOKED ADD TOOR DAL AND ALLOW TO COOK WELL SO THAT BOTH THE DAL GETS WELL COOKED AND WHEN U PRESS BETWEEN FINGERS THE DAL MUST GETS MASHED.THEN STRAIN THE WATER.TO THE DALS ADD JAGGERY AND COOK WELL TILL THE JAGGERY MELTS AND THE MIXTURE MUST BECOME THICK.ALLOW TO COOL FOR A WHILE AND PUT IN THE MIXER AND GRIND WITHOUT WATER TO MAKE A VERY SMOOTH. PUT THE ABOVE PREPARED POWDER AND MIX WELL.
TALE A SMALL BALL OF THE KANAKA AND LITTLE SPREAD WITH FINGER .THEN TAKE A SMALL BALL OF THE HOORNA AND PLACE ON THE KANAKA AND CLOSE VERY NEATELY SO THAT THE HOORNA DOES NOT COMES OUT.THEN DIP IN THE RICE FLOUR AND BEHL LIKE CHAPATI .FRY ON THE TAVA BY POURING OIL ON BOTH SIDES.LIKE THIS PREPARE WITH ALL THE KANAKA AND HOORNA.WHILE EATING ADD GHEE ON HOLIGE AND EAT.DELICIOUS HOLIGE IS READY TO EAT.