Puranache Dive

Dish type: Traditional Indian Dessert

Time taken: 15 min approx

Roasting time: 10 min

Quantity: 100 gms

Ingredients

Bengal gram dal                   125 gms

Jaggery                                 150 gms

Directions:

Cook dal in a pressure cooker with enough water (say twice the quantity of dal) till it is soft. Drain water completely. While dal is cooking….pound jaggery to powder form.

Mix both powdered jiggery and cooked dal in a kadai. Heat till jaggery melts. Continue stirring and heating the mix on low flame till water content disappears and mix turns into ball like consistency. It also starts leaving the sides of the kadai.  Grind this mass in a “puran yantra” or in a mixie. When done with a mixie, it becomes liquidy.  Keep it in the fridge for a few hours to allow it to cool down and become tight. Now shape them into diyas, place wick inside each of the diyas, fill diya with ghee . Use it to perform “Arati”

Tete – a – Tete:

Recipe Contributor Smitha Kiran Desai says “We pray to Goddess jivati to protect our children… on Friday of Shravan month. On Nagapanchami we Deshastha Brahmins make a recipe called Dinda. This is also made with puran. Puran is placed on a wheat roti. Roti is then folded into pocket shape and it is steamed. It is eaten with ghee.”