Sweet Puran Puri is a delightful Indian dessert or snack that combines the rich flavors of a sweet filling called Puran with a crispy wheat flour dough. This traditional dish is popular during festive occasions and celebrations, showcasing the culinary heritage of India. The Puran, made from cooked split Bengal gram (chana dal), jaggery, and aromatic cardamom powder, lends a luscious sweetness to the golden, fried puris. Sweet Puran Puri offers a perfect balance of textures, with the crispy exterior giving way to the soft and flavorful filling. Whether served warm or at room temperature, these delectable treats are bound to leave you craving for more. Join us on a culinary journey as we explore the art of making sweet Puran Puri and savor the delightful flavors of this classic Indian dessert.
For the filling (Puran):
- 1 cup split Bengal gram (chana dal)
- 1 cup grated jaggery
- 1/2 teaspoon cardamom powder
- A pinch of salt
- Cashew Nuts, Almonds, Pistachios, Raisins
For the dough:
- 2 cups whole wheat flour
- Water (as needed)
- Oil (for frying)
For the stuffing:
- 1 tablespoon ghee (clarified butter)
- A few saffron strands (soaked in warm milk)
Sweet Puran Puri Instructions:
Prepare the filling (Puran):
- Rinse the split Bengal gram (chana dal) thoroughly and soak it in water for approximately 2 hours.
- Drain the soaked dal and transfer it to a pressure cooker, adding enough water to cover it.
- Pressure cook the dal until it becomes tender and easily mashable, usually requiring 3-4 whistles.
- Drain any excess water and allow the dal to cool.
- Blend the cooked dal into a smooth paste using a blender or food processor.
- Heat ghee in a pan and add the dal paste, grated jaggery, cardamom powder, and a pinch of salt.
- Cook the mixture over low heat, stirring continuously, until the jaggery melts and the mixture thickens to a consistency suitable for shaping into balls.
- Remove the mixture from heat and let it cool. Shape it into small lemon-sized balls and set aside.
Prepare the dough:
- In a mixing bowl, combine the whole wheat flour and a pinch of salt.
- Gradually add water and knead the flour to form a smooth and firm dough.
- Cover the dough with a damp cloth and let it rest for approximately 15-20 minutes.
Assemble and fry the Puran Puri:
- Take a small portion of the dough and roll it into a small circle, approximately 3-4 inches in diameter.
- Place a Puran ball in the center of the circle and seal it by bringing the edges together securely.
- Gently flatten the stuffed ball and roll it out into a puri, ensuring even distribution of the filling.
- Heat oil in a deep pan or kadhai over medium heat for frying.
- Carefully slide the puri into the hot oil and fry until it puffs up and achieves a golden brown color on both sides.
- Use a slotted spoon to remove the fried puri from the oil and place it on a kitchen paper towel to drain excess oil.
- Repeat the process for the remaining dough and Puran balls.
- If desired, garnish the Puran Puri by lightly crushing some saffron strands soaked in warm milk, and drizzle it over the puris.
The sweet Puran Puris are now ready to be served. They are typically enjoyed as a delightful dessert or snack. Serve them warm or at room temperature.
Some frequently asked questions (FAQs) about sweet Puran Puri:
Q: What is sweet Puran Puri?
A: Sweet Puran Puri is a popular Indian dessert or snack made by stuffing a wheat flour dough with a sweet filling called Puran. The filling is made from cooked split Bengal gram (chana dal), jaggery (a type of cane sugar), and flavored with cardamom powder.
Q: Can I use any other lentils instead of split Bengal gram?
A: Split Bengal gram (chana dal) is traditionally used for making Puran Puri. However, you may experiment with other lentils like yellow moong dal or toor dal, but keep in mind that it will alter the taste and texture of the filling.
Q: Can I substitute jaggery with sugar?
A: While jaggery adds a distinct flavor and richness to the filling, you can substitute it with sugar if jaggery is not available. However, the taste and texture may vary slightly.
Q: How long does it take to cook the split Bengal gram (chana dal)?
A: The split Bengal gram usually takes about 3-4 whistles in a pressure cooker to become tender and easily mashable. This generally takes around 15-20 minutes, excluding the soaking time.
Q: Can I make the dough in advance?
A: Yes, you can prepare the dough in advance and refrigerate it for a few hours. Just make sure to bring the dough back to room temperature before rolling and frying the puris.
Q: Are Puran Puris deep-fried?
A: Yes, Puran Puris are deep-fried in oil until they become crispy and golden brown. Ensure the oil is hot enough to prevent excessive oil absorption.
Q: Can I store the Puran Puris?
A: Sweet Puran Puris are best enjoyed fresh and warm. However, you can store them in an airtight container at room temperature for a day or two. Reheating may cause them to lose their crispness.
Q: Can I serve Puran Puris with any accompaniments?
A: Sweet Puran Puris are delicious on their own, but you can serve them with a dollop of ghee, a sprinkle of powdered sugar, or a scoop of vanilla ice cream for an indulgent twist.
Q: Can I make Puran Puris gluten-free?
A: The traditional recipe uses whole wheat flour for the dough, which contains gluten. To make gluten-free Puran Puris, you can use gluten-free flours like rice flour or a blend of gluten-free flours as a substitute.
Q: Can I make a savory version of Puran Puri?
A: Puran Puri is typically a sweet dish. However, if you prefer a savory version, you can modify the filling by using mashed potatoes, spices, and herbs instead of the sweet Puran filling.
I hope these FAQs help clarify any doubts you may have about sweet Puran Puri!