Bakshalu

Cuisines

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Recipe

Ingredients

1 cup	chana dal
1 cup	jaggery
2 cups	all-purpose flour
1 tablespoon	ghee
1 teaspoon	cardamom powder
1 pinch	salt
—	water as needed
—	oil for cooking

Instructions

1. 1 Wash the chana dal thoroughly and soak it in water for about 30 minutes.
2. 2 Cook the soaked chana dal in a pressure cooker with enough water until soft, for about 3-4 whistles.
3. 3 Drain the cooked dal and mash it well.
4. 4 In a pan, add the mashed dal and jaggery. Cook on low heat until the jaggery melts and blends well with the dal.
5. 5 Add cardamom powder to the mixture and cook until it thickens. Let it cool and divide into small balls.
6. 6 In a bowl, mix all-purpose flour, a pinch of salt, and ghee. Add water gradually to make a soft dough. Let it rest for 15 minutes.
7. 7 Divide the dough into small balls. Flatten each ball slightly and place a ball of the dal-jaggery mixture in the center.
8. 8 Seal the edges and gently roll it out into a thin disc, being careful not to let the filling spill out.
9. 9 Heat a tawa or griddle on medium heat. Cook each baksham on both sides until golden brown, applying a little oil as needed.
10. 10 Serve warm with a drizzle of ghee on top.