Cooking Time: 55 mins
1 cup Tuvar Dal (Split Pigeon Pea)
1 cup Sugar
¾ tsp Cardamom Powder
¾ tsp Nutmeg Powder
2 Pinches of Saffron Strands
2 tbsp Ghee (Clarified Butter)
Method of making Puran:
Wash and soak the tuvar dal in a pan with warm water for an hour
In a small pan, add the tuvar dal with 1½ cups of water and place it in a pressure cooker with some water and a short cooking ring; cook for 3-4 whistles.
Take a sieve and, using a spoon by mashing the dal, strain the dal into a big pan.
Put the pan on low-medium heat, add the ghee, mashed dal and sugar, with a wooden spoon, stir continuously until the sugar has dissolved for 8-10 minutes.
By now, the mixture must be thick, add the cardamom powder, nutmeg powder and saffron strands and continue stirring for further 2-3 minutes and remove from heat.
Let the puran cool completely; this will make about 10-12 puran puris.
Don't let the mixture go too dry, once it cools down, it will be too crumbly, and you won't be able to make round balls, so keep it moist.
You can freeze the puran in the freezer for 2-3 months.