Moog Puli, light and crisp ✨ #shorts

🥥 INGREDIENTS
100 g moog dal
2 g salt
400 ml water (to boil the dal)
50 g rice flour
5 g ghee
100 g khejur’er patali gur
100 g freshly grated coconut
2 tbsp toasted sesame seeds
100 g sugar
20 ml water (for the syrup)
vegetable oil for frying

♦️ METHOD
1. Dry-roast moog dal until light-brown. Boil with 2 g salt and 400 ml water.
2. For the filling, take grated coconut and patali gur in a kadai and mix it well by hand.
3. Turn on the heat and allow it to roast on medium flame for about 10 minutes until nutty. Set aside.
4. The dal will have boiled by now. Whisk the dal well to break down the grains completely.
5. With the pan at low heat, add rice flour and mix roughly.
6. Cover the pan and allow it to cook for 5 minutes, undisturbed.
7. After 5 minutes, mix the dough well. Transfer to a work bench, drizzle some ghee and knead until the dough is even.
8. Divide into 18g portions. Keep covered to prevent them from drying out.
9. Flatten each portion by hand. Place the filling in the centre, close the ends, and shape into spindle-shaped puli. Ensure there are no cracks in the coating.
10. Fry on medium heat until brown. Be alert while doing so, as dal tends to burn very quickly.
11. Once all the puli have been fried, prepare a thick sugar syrup with 100 g sugar and 2 tbsp water.
12. When it comes to a boil, add the puli and continue cooking until the sugar crystallises.
13. Remove from the pan and allow it to cool before eating.