Karanji

• 2 cups: Refined flour (maida)
• 2 cups: Jaggery
• 1 tsp: Cardamom powder
• 3/4 tsp: Turmeric powder
• 3 tbsp: Oil

1. Drain and cook chana dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry.
2. Add jaggery and cook further till blended and mash into a soft paste. Grind if some are still whole. Add cardamom powder and mix well.
3. Form 20 balls of equal size and reserve.
4. Mix refined flour (maida), oil, water and turmeric powder. Make a very soft, sticky dough. Divide into 20 equal portions.
5. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of chanajaggery paste in the centre and fold the disc from all sides to cover the paste completely.
6. 6. On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll out each poli to a 12 to 14 cms disc.
7. Roast each poli on a hot, dry girdle with no oil or ghee. Roast both sides till well done and aromatic. Fold over each roasted poli and stack.
8. Serve warm with clarified butter or a bowl of milk.