Mangalorean Recipes

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Home Other Regions Maharashtrian Karanji Chana Dal Sweet

Karanji Chana Dal Sweet

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Quantity Measure Ingredients Description
2 Teacup Dhal, Chana soaked in water for 4 hours
2 Teacup Jaggery for mixing
1 Teaspoon Cardamom Powder for mixing
2 Teacup Flour, Maida - (Refined) For casing
3 Tablespoon Cooking Oil For casing
3/4 Teaspoon Turmeric Powder For casing


Clean and wash the chana dhal and drain it of all water and cook it in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry.    

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.    
Form 20 balls of equal size and keep aside.

Mix refined flour (maida), oil, water and turmeric powder. Make a very soft, sticky dough. Divide into 20 equal     portions.

With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of  chana-jaggery paste in the centre and fold the disc from all sides to cover the paste completely.

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.

Roast each poli on a hot, dry tawa with no oil or ghee. Roast both sides till well done and aromatic. Fold over each roasted poli and stack.

Serve warm with ghee  or a bowl of milk.


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