Yesterday was Naag Panchami....when we do pooja of the Shesh Naag (the seat of Bhagwan Vishnu) .... its a festival in the month of Shravan ..the month which is followed by many Hindus as the month of cleansing...all their misdeeds and sins......eating only satvik food (no non veg) and praying.
Shravan is the month when you get to eat sweet delicacies throughout the month. Coming back to Naag Panchami ...on this day we are not cupposed to cut or chop anything. Many also follow the no frying policy. Hence on this day we make Puran che Dinde or Dinda ( पुरणाचे दिंड ). Now if you have made puran poli then the stuffing is the same but since there is no use of any blade the puran is overcooked and mashed, then stuffed in a wheat flour thinly rolled circle, folded packed and parceled like into an envelope and steamed like modak. they are eaten hot fresh out of the steamer (the taste starts to dwindle as they get cold) with an extra dollop of ghee and Katachi Amti.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
Shravan is the month when you get to eat sweet delicacies throughout the month. Coming back to Naag Panchami ...on this day we are not cupposed to cut or chop anything. Many also follow the no frying policy. Hence on this day we make Puran che Dinde or Dinda ( पुरणाचे दिंड ). Now if you have made puran poli then the stuffing is the same but since there is no use of any blade the puran is overcooked and mashed, then stuffed in a wheat flour thinly rolled circle, folded packed and parceled like into an envelope and steamed like modak. they are eaten hot fresh out of the steamer (the taste starts to dwindle as they get cold) with an extra dollop of ghee and Katachi Amti.
PURANACHE DINDA (पुरणाचे दिंड ) / SWEET STEAMED CHANA DAL PARCELS
INGREDIENTS
PURAN
(STUFFING)
|
|
Chana dal / split Bengal gram
|
1 cup
|
Sugar
|
½ cup
|
Jaggery
|
½ cup
|
Salt
|
A pinch
|
Haldi / turmeric pdr
|
A pinch
|
Elaichi pdr / cardamom pdr
|
¼ tsp
|
Jaiphal pdr / nutmeg pdr OR
Lavang pdr / Cloves pdr
|
1/8 tsp OR
1/8 tsp
|
DOUGH
|
|
Wheat flour
|
1 cup
|
Oil
|
2 tbsp
|
Salt
|
T.T.
|
Water
|
As required
|
METHOD:
PURAN (STUFFING)
1.
Wash and soak the chana dal in 2 ½ times the
amount of water for 2 hours. Or as it is use 3 times the amount of water.
2.
Pressure cook the dal with a pinch of haldi for
atleast 5 – 6 whistles till the dal is almost a soft mush. Not the whistles
depend on the individual cookers so use your discretion.
3.
Remove and pour out the dal in a strainer to
remove out all the water. Do not throw out dal water, it is called Kat (कट) used
to make Katachi Amti ( कटाची आमटी ).
4.
Transfer the hot dal into a bowl and mash it
with the back of a spoon as much as you can. Do this while still hot, once it
cools down you will find it difficult to mash.
5.
Now to this dal mash add the jaggery and sugar. Mix
up well and put it in a flame.
6.
Mix well. The sugar and jaggery will start to
melt. Lower the flame at this point of the mix will start to burn at the
bottom.
7.
Keep on stirring and mixing it around.
8.
As the sugar melts the mix will first start to liquefy
and become runny. Then slowly it will start to thicken.
9.
When the mix starts to leave sides and starts to
lift from the bottom as you stir forming a ball, or the spoon that you use to stir,
stand it in the centre. If it stands erect on its own and does not fall off then the mix
is ready.
10.
Switch off the flame immediately. Add in the
salt, elaichi pdr and jaiphal pdr.
11.
Mix it around and allow to cool. It is necessary to make sure the mix cools completely
before further use.
DOUGH
12.
To the wheat flour add little salt and make a semi
hard dough.
13.
Knead oil into the dough and allow to rest for
30 min.
ASSEMBLING
14.
Divide the dough into small lemon sized balls.
15.
Roll out the ball into a thin saucer sized
circle, just like how you would roll a phulka.
16.
Keep 1 tbsp of the puran / stuffing in the
centre.
17.
Fold over opposite sides of the dough to make a
packet just like an envelope.
18.
Get 4 – 5 of them ready at a time. Steam them in
a steamer for approx 15 – 20 min.
19.
Serve them hot immediately with a generous
dollop of home churned ghee / clarified butter and hot Katachi Amti at the
side. Usually a healthy individual is knocked out in 1 or 2.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
No comments:
Post a Comment
Please leave here your comments and suggestions