Dal Pakwan Sheera

Take 200gms maida for a dough and keep aside 50 gms for dusting. Add jeera and salt and knead it with water into a medium dough. Cover it and keep it aside for 10min.

Wash chana dal properly and cook it in a pressure cooker with 1:1 proportion of water and dal and add salt and turmeric powder. Cook it for 3 whistles and simmer for 2-3min.

Alongside, make small balls from the dough and roll it like small chapatis with a rolling pin. Prick the pakwan with a knife or fork so that the pakwan does not puff like a puri while frying.

You can cut this into 4 quarters or you can fry whole.

Deep fry all the pakwans on a medium and a low flame. Fry till crispy and golden brown.

Add black pepper, red chilli powder and amchur to the dal. Heat 1tbspn oil and pour it on the masala in the dal and then mix it well.

For Sheera, In a thick bottom pan, add ghee, rawa and keep stirring for 5min on low flame. Add wheat flour. Stir it continuously till the colour changes to light brown (wheatish). Now add 2 1/2 cups of water. Stir continuously. Add sugar and cardamom powder. Simmer the gas and cover the pan with a lid for 5min. Stir once in between. Garnish with chopped dry fruits.

Garnish the Dal with chopped onions, green chillies, coriander and green chutney. Server hot Dal and Sheera with Pakwan.