pressure cook 1 cup toor dal and cool it slightly.

Sieve boiled dal for its even and smooth texture.

Now in a pan, add 1 tsp ghee and sieve dal, jaggery, and sugar.

Stir continuously till the water evaporates from the mixture.

Then add kesar water and 1 tbsp ghee. when the mixture begins to thicken and leaves the sides of the pan.

At this point turn off the heat and cool down puran mixture completely.

Now make small size puran pieces and spread them on big plate. (Refer to video)

Cover it wire rack and dry it for 1-2 days in room. Do not dry it in sunlight.

Puran is completely dry, then add into mixture jar and grind it into fine powder.

Store puran poli premix in air-tight container for 6 months into refrigerator.

Take puran poli premix into a mixing bowl. Add cardamom powder, jayphal powder, and powdered sugar.

Then add slightly hot water gradually and make bind the mixture together. Do not add more water.

Puran is ready in 2 minutes. Make a small size ball from it.

Then make the dough. Add 2 cup wheat flour and 1 tbsp oil into a large bowl; combine it with little water at a time and knead until the dough gathers together to form a firm dough mixture.

Cover and let the dough sit in a cool place for around 15 minutes.

Take lemon size balls from the dough. Roll out the puran poli dough into 3-inch diameter circles.

Place a portion of the puran poli mixture into the center of the circle.

Bring the edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.

Flatten the stuffed dough; dust over a little flour and roll gently into a 4-inch diameter circle taking care not to put too much pressure as the puran can come out of the dough.

Place puran poli on tawa on medium flame, then rolled puran poli onto the tawa to cook until golden brown on both sides.

Serve the Gujarati Puran Poli hot with ghee smeared on the top.