Sweets - Bakshalu - Chana Dal Bakshalu

Chana Dal Bakshalu

Ingredients Quantity Maida 1/2 Cup Ghee 1 Tbsp+To Grease Stuffing Chana Dal 1 Cup Sugar 1 Cup Elachi Powder 1/4 Tsp

Serving 3 Preparation Time 20 mins Cooking Time 20 mins

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1. Wash and add 2 cups water pressure cook until 2-3 whistles , it should not be over cooked(not broken). Separate it from water and drain completley. Blend cooked chana dal to a fine paste. Meanwhile prepare soft dough with all purpose flour,1 tbsp ghee and 1 cup water ( dough should be slightly sticky). Keep it aside for 1 hour.
2. Take sugar in a vessel , add 1/2 cup water , mix it , boil it until sugar dissolves on low flame. Now slowly add powdered chana dal and cardamom powder to it , stir continuously.
3. If it is too runny cook it for 5-10 mins on low flame , let it cool , now you can make firm balls . Make big lime size firm balls and keep it aside .
4. Now take page size aluminium foil , spread and apply ghee on it and hand ,and take small lime size dough. Press it with hand (a little) on foil,and keep poornam ball on it and cover poornam ball with dough by bringing edges together on its top.
5. You can see a ball poornam covered with dough,Then press it with hand firmly ,and make circular shape Baksham (like puri).
6. Now keep Iron griddle on medium-low flame,spread 1/4 tsp ghee. Separate Baksham from foil slowly onto iron griddle and fry it both sides by applying sufficient ghee, till it get light golden brown colour like chapati.

1. Check more Sweet Bakshalu Recipes or Parota Recipes
2. Try more recipes with Chana Dal or Maida

List - Sweets - Bakshalu/Sweet Poori/Sweet Roti

Sweets - Bakshalu - Paneer Sweet Parota

Paneer Sweet Parota

Ingredients Quantity Maida 1 Cup Stuff Paneer,Grated 1 Cup Sugar 1/2 Cup Elachi Powder 1 tsp Cashew Powder 3 Tbsp Oil To Fry

Method :

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1. Grate or crumble paneer and mix with "Stuff" ingredients. Stuffing for the paratha is ready.Keep it aside.Mix all stuffed.
2. Take wheat flour, add 1 tbsp oil and make a soft dough by adding water little by little just as you make for chapati. Knead it well, cover it and let it sit for 20 minutes.
3. Now make 5 equal sized balls out of the dough.
4. Grease oil on cover, roll it out into small chapati, place a tbsp of stuffing on the top, gather and close it from all side. Now roll it out gently with the stuffing.
5. Heat a tava and put the rolled out paratha on it. Wait for bubbles to appear, then apply a tsp of oil /ghee on the top and flip it over to the other side. Spread oil on the top of the other side also and cook both sides well till brown spots appear.Repeat the same process for the rest of the dough.

Tips :

1. Add Saseme/ poopy seeds while rolling out.