Moong or moog puli
Moong or moog puli is a dal based sweet dish that is prepared as leaf shaped portions. Often times the dish is made for religious ceremonies or special occasions like weddings. The pulis are delicious by themselves.
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1 cup of toasted moog dal
Water as needed
Pinch of salt
1 teaspoon of ghee
2 cups of soybean oil
500 g of sugar
Boil the moog dal in for 30 minutes. Drain the water out and grind the dal on a sheel pata or using a mortar pestle into a soft paste.
Heat a saucepan with 1 cup of water. Add the rice powder, pinch of salt and the dal paste. Mix and crack in the eggs. Stir well.
Mix in ghee and stir until the mixture becomes hard like dough. Set aside to cool.
Meanwhile, prepare the sugar syrup. Heat the sugar with equal portion of water so that a thick transparent syrup forms.
Work on the dough. Make small balls. Roll the balls out as tortillas such that each of the tortilla has a thickness of 1 centimeter.
Cut out leaf shaped “pulis” and then make designs, like waves, crisscrosses or dots.
Heat a deep frying pan. Deep fry the pulis. Soak the pulis in the sugar syrup and then transfer to serving dish.
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