Papdi Lapshi

Ingredients:

1) 1/2 kg Maida
2) 1/4 - 1/2 cup barik rawa
3) Milk
4) Pure ghee
5) 3/4 kg regular rawa
6) 3/4 kg or slight less jaggery

Method:
1) Mix maida & rawa. Add little ghee (u should be able to make small balls , after adding ghee) Add milk to make a dough.
2) Allow the mixture to become soft & cover it with moist cloth for 1-2 hrs.
3) Make small papdi. Allow it to dry & deep fry it in ghee.
4) Shallow fry the regular rawa till it becomes dark brown in color.
5) Mix jaggery with water. Take little water as much as the jaggery will dissolve. (HEAT THE JAGGERY WATER TO DISSOLVE JAGGERY ON MEDIUM HEAT. STIR CONTINUOUSLY. DO NOT BOIL THE WATER. )
6) Using sieve add jaggery water in rawa. Allow it to cook for 2-3 mins.
7) Cover the container with lid. Lapshi should be free in texture.

Gudpapdi

Ingredients:
1) 1 kg pure ghee
2) 1 kg wheat flour
3) 1 kg gud
4) 25-30 elaichi powder
5) Jaiphal powder

Method:
1) In a wok, add ghee & wheat flour.
2) Allow the mixture to cook properly on a low flame.  The mixture will become reddish brown & it will start oozing out ghee.
3) Now switch of the gas, & add gud, elaichi powder , jaiphal powder. Mix the gud properly.
4) On a plate, apply some ghee & add the mixture .
5) Make the mixture smooth & cut it into equal parts.

Puran Poli

Ingredients:

1) 2 cups (motha vatta) chana dal, soaked in water.

2) 2 1/2 cups jaggery (as desired) or 2 cups sugar + 1/2 cup jaggery ( same motha vatta)

3) 2 cups of maida (or wheat flour + maida in equal quantities) 

4) 3 tbsp pure ghee

5) 1 tsp cardamom powder

6) 1/4 tsp nutmeg powder

7) 3/4 tsp turmeric powder

8) 1 tsp saffron

9) 3 tbsp oil

Method:

1) Cook chana dal with a pinch of turmeric powder in a pressure cooker until it turns soft (6-7 whistles). Drain out excess water, until the dal becomes absolutely dry.

2) Add ingredient no. 2 & cook further until the spatula in a container remains straight. Allow the cooked mixture to cool for sometime & then mash into a soft paste in a mixer grinder.

3) Add cardamom powder, saffron & freshly grated nutmeg powder & mix well. Form balls of equal size & put it aside.

4) Mix refined flour, oil, water & turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead.

5) Take 1 portion of dough & flatten it into a small roti. Place puran in the center & fold the roti from all sides to cover the puran completely. Roll the roti into a bigger size roti.

6) Roast the roti on a hot girdle. Apply ghee on both the sides of a roti. Serve the puran poli with rice kheer.