Steamed Kadbu

Once the daal is pressure cooked, drain the daal in a sieve and save the stock in another container. This stock will be used for katachi amti. Once all the stock is retrieved from the cooked daal, the daal should be cool, dry but soft.

Transfer the daal into a heavy pan. Add the jaggery and cook this mixture on a medium heat. Keep stirring. The mixture starts softening and gains a reddish brown colour. Cook till the daal and jaggery are completely mixed.

Add the cardamom powder, saffron and nutmeg powder. (Some like adding sugar to the mixture. I prefer my filling with jaggery and like it soft.) Then turn off the heat and let it cool.

In a pressure cooker pour in the water to heat. Prepare the idli stand by greasing it.

Roll the prepared flour dough with a rolling pin. Fill in the Puran(filling). Bring the edges together, so that the puran is completely covered with the dough. Fold (called as murad) the edges with your thumb and the index finger.

Place each of the kadbus/dind in the idli stand. Steam for 10 mins.

Serve while these are piping hot with a dollop of ghee and kataachi amti.