Pala Munjalu

All You Need:

For Stuffing:

• 3/4 cup Chana Dal
• 1 cup Jaggery, powdered
• 3 tbsp Grated Fresh Coconut
• 1/4 tsp Cardamom Powder

For Outer Layer:

• 1.5 cups Semolina
• 3 Cups Milk
• Oil for deep frying

The Recipe:

• Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
• Drain all the excess water completely. Make sure that there is no water and let it cool down.
• Grind the cooked dal into a powder and keep it aside.
• Combine the powdered jaggery and little water in a pan.
• Let the jaggery dissolves completely and bring it to a boil
• Now add the ground chana dal, grated coconut and cardamom to it and mix very well
• Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame
• Let it cool and divide into round shape balls.
• Keep them aside Bring milk to a rolling boil.
• Slowly add the semolina to it and stir continuously without any lumps
• Reduce the flame to low and let it cook for a couple of minutes or until the mixture thickens
• Let it cool for sometime and knead it well.
• The semolina dough should be very soft
• Grease your hands with little oil / ghee and divide the dough into round shape balls
• Flatten the dough ball and keep pressing with your finger to form a disc or cup
• Place chana dal stuffing in the middle. Bring the edges together and seal it.
• Shape it into a smooth ball.
• Heat oil in a pan for deep frying.
• Deep fry the stuffed balls in hot oil until golden brown color
• Remove from the oil and place on paper towels