Nagapanchami Special Puranache Dind

Ingredients:

3/4 cup Chana Dal
3/4 cup jaggery
3/4 cup granular
2 tbsp oil
Pinch of salt
1/4 tsp cardamom powder or nutmeg powder

Method

1. Make the first round as you make it for the first floor. For this, wash chana dal and cook musha (add two and a half cup of water). Pour daal or chilli in water and fry it.

2. Once the water in the rice is gone, take this dal in a pan. Add jaggery to it. Put the mixture on medium heat. Keep stirring while roasting. If you stop stirring, then mixing mixture can be done. Add cardamom powder to this old age. You are not going to purge this dal from the purifier. So take a good round.

3. Once the mixture becomes thick, add it to heat. Let it be full.

4. Add salt to the gram. Add 2 tbsp hot oil to it. Add water and knead it tightly. Cover and fry for a while.

5. Make 8 to 10 round balls. If there is a moderator, then keep 2 liters of water in it. Otherwise, heat the water in a large pot. Place a sieve on it and put cotton cloth on it. Put a thin layer of gram flour, put 1 spoon of coriander in it and close the sides with the face and keep it in a square shape. Cook as much as 15 to 20 minutes.

6. Heat ghee and pour ghee on top of nagpanchami day.