Purnache Dinda (Nag Panchami Special)
Purnache Dinda is a traditional Maharashtrian sweet dumpling made during Nag Panchami.Purnache dinda is not just a sweet dish. It represents the traditions and cultural heritage of Maharashtra.This is a vegetarian, easy-to-make, beginner-friendly, no onion no garlic (satvik) recipe.
Ingredients
For Stuffing
- 1 cup Chana Dal (Split Chickpeas)
- 1 cup Jaggery (Gul)
- 1 teaspoon Nutmeg Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Saffron Water (Optional)
- 1 teaspoon Oil
For Outer Cover
- 5-6 cups Whole Wheat Flour
- 1 teaspoon Salt to taste
- 2 tablespoons Oil
- Water, to knead a stiff dough
- Ghee, to garnish Dinda
Instructions
To Make The Puran
- Rinse chana dal (split chickpeas) with water.
- Put the washed dal in a pressure cooker and add 4 cups of water along with a teaspoon of oil.
- Pressure cook until dal is cooked. The dal should hold the shape but at the same time it should easily break between fingers.
- Add, jaggery and mix well.
- Add saffron water and give it a mix. Keep on stirring occasionally. Add turmeric powder. Adding saffron is optional.
- Cook this puran till jaggery melts completely.
- Once jaggery melts, keep on cooking till the mixture thickens. This time keep on stirring it continously to avoid puran sticking to the pan.
- Once mixture thickens, add nutmeg powder and mix well.
- Puran is ready. Keep it aside to cool.
To Make The Outer Covering
- In a mixing bowl add, whole wheat flour, salt and oil.
- Add water little by little at a time and knead a stiff dough.
- Once kneaded, apply little oil over the dough and let it rest for 20 minutes.
Prepping Steamer
- Before assembling the dinda let's heat water in a steamer.
- I will be using steel plate here but you can also make use of banana leaf or cotton cloth to place the dinda on.
- Grease the plate with ghee or oil to avoid dinda from sticking.
Assemble Dinda
- Knead the dough once again to smooth it out.
- Take a small portion of the dough and roll it into a puri.
- Place the puran in the centre and fold it from all sides.
- Make sure to secure the edges properly.
- Make the remaining dinda the same way.
- Place the dinda in the steamer.
- Cover and steam on medium flame for about 15 minutes.
- Once steamed, let them sit in the steamer for more 10 minutes.
- Purnache Dinda is ready.
- Transfer to a serving plate. Drizzle ghee on top before serving.
- Purnache Dinda are best served warm.
Video
Notes
Instead of Nutmeg powder, you can use Cardamon Powder too.