A Nag Panchami special: puranache dind (kadbu), steamed wheat parcels filled with sweet chana dal puran!
Ingredients for the puran (filling)
- Chana dal: 1 cup
- Grated jaggery: 1 cup (I used Patanjali powdered jaggery)
- Water: 3 cups (for cooking the chana dal)
- Freshly grated coconut: 2 tsp (optional, but it tastes very good)
- Elaichi (cardamom) powder: 1/2 tsp
- Jaiphal (nutmeg) powder: 1/2 tsp
- Chopped almonds: 1 tsp (or any dry fruits of your choice)
- Golden raisins: 1 tsp
- Desi ghee: 2 tsp
Making the puran
- Put the chana dal in a vessel with 3 cups of water and pressure cook for 4–5 whistles.
- Let it cool before opening the lid. The chana dal should be soft.
- Drain the chana dal. The cooking water can be used to make katachi amti.
- Put the drained chana dal and jaggery in a non-stick pan and turn on the heat.
- The jaggery will melt first. Keep stirring so that the mixture does not burn.
- Turn off the heat when the mixture becomes thick; this takes only about 5 minutes. Add the elaichi and nutmeg powders, coconut, ghee, chopped almonds and raisins.
- Mix well. Your puran is ready for filling.
Ingredients for the outer cover
- Wheat flour: 1 cup
- Salt: 1/4 tsp
- Oil: 2–3 tsp (any oil can be used)
- Water: as needed
Mix all the ingredients into a firm, smooth dough and let it rest for 30 minutes.
Making the dind
- Take a small ball of dough and roll it out like a small phulka. Do not roll it too thin.
- Fill it with puran and fold it like an envelope, as shown in the picture. (I used a small katori to measure.) This recipe makes 12 dind.
- Steam the dind in a steamer for 30–40 minutes. An idli steamer can be used.
- Transfer them to a plate.
Enjoy this tasty and healthy recipe with dollops of ghee! If you like, you can deep fry the dind instead of steaming them.
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