Bengal gram – 1 cup
Cinnamon powder-1/4 tsp
Wheat flour or All purpose flour -2 cups
Clarified butter or Ghee- 1/4 cup or as required.
Semolina or suji- 3 tbs
Preparation for dough:
1) Add semolina to a bowl and add 5-6 tbs of water and let it soak for 5-10 minutes.
2) Add wheat/all purpose flour, ghee(clarified butter) and give it a mix and it as a soft dough. Add water if needed. Keep it aside.
Preparation for stuffing:
2) Pressure cook it for 3-4 whitsles.
6) let the mixture to cool for 15-20 minutes.It will help in making stuffing easy to settle in dough.
Preparation for bakshalu :
Take the small piece dough for making a poori.
Once the bakshalu are ready, heat the pan add some ghee to the pan.
Alternative to sugar, jaggery or brown sugar can be used.
Always use ghee for great taste.