A sweet puff which is a must have for holi and dewali celebrations.. Here for the filling I’m using Moong dal (green beans skinned and split) and fresh grated coconut. You can replace it with red beans paste or your family’s favourite jam. For the crust here I’ve used wheat flour ( atta ) instead of plain flour (maida ) and palm sugar in place for white/brown sugar. In order to make this dish a bit guilt free 🙂 I’ve cooked the dal first to make the filling. The traditional method is to soak the dal in water for 2 hours and then grind it to fine paste, and then this paste is cooked in at least 1/4 cup of ghee stirring continuously till it releases a nutty aroma and starts to separate the ghee. You’re always welcome to do this way ! 🙂

Preparation time : 10 mts

Kneading time : 5 mts

Cooking time : 20 mts

Frying time : 2 mts

Serves : 15 no:s

Ingredients for the crust :

  • Wheat flour/bread flour – 1 cup
  • Ghee (clarified butter) – 3 table spoon
  • Water – as needed (less than 1/4 cup)

Ingredients for filling :

  • Moong dal (green beans skinned and split) – 1/4 cup
  • Water – 1/4 cup
  • Palm sugar/jagarry grated – 1/4 cup
  • Fresh grated coconut – 1 cup ( you can use dried ones too )
  • Cardamom powder of 4 pods
  • Cashew nuts – few
  • Raisins – few

Other ingredients:

  • Oil for frying


  1. Mix all the ingredients for the crust and make a smooth dove. Keep it covered to rest for atleast an hour.
  2. At the same time wash and cook the dal in water. The amount of water suggested here is to cook it covered with a lid. Allow it to cool when the dal is cooked and the water is evaporated.
  3. Add the palm sugar shavings and rest of the ingredients to the dal and mix it well. Filling is ready.
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  5. Keep oil required for frying in medium heat. You’ll need at least one cup of oil for deep frying.
  6. Now start rolling out the crust like a poori. Roll out to at least 4′ round with 1/4 cm thickness.
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  8. Since we’ve added ghee to the dove it won’t need additional flour while rolling out.
  9. Take one piece of rolled out dove and start filling it with one teaspoon of coconut filling. Keep the filling to one side of the circle leaving the edges clear for sticking. Take the other half and close the filling and press the edges with a fork to seal it properly. Be careful while sealing, otherwise the filling will leak and oil will enter.
  10. Deep fry these puffs turning iy once to cook the other side.
  11. Sprinkle some powdered sugar and squeeze some chocolate sauce on top of it.
  12. Enjoy !