The method for preparing the filling is same as you would do for Puran Poli.
Place 2 cups of water in a saucepan and bring it to a boil.
While its heating up, wash and rinse the bengal gram lentil well.
Add it to the saucepan
and cook until you are able to press the bengal gram with the tips of your fingers. Takes around 10 minutes.
You will find most of the water absorbed, but make sure to drain out any additional water from the lentil.
In the same saucepan, add the cooked bengal gram, jaggery, coconut and cardamom.
In medium heat, cook for 3-5 minutes until the jaggery almost melts. Mix well and set aside to cool down a bit.
While that's cooling, heat up some oil for deep frying. Add the ingredients for the cover in a bowl.
Add enough water to make a thick batter.
The consistency of the batter should be similar to that of a idli batter
or Dosa batter
- thick enough to coat the filling with a layer of batter. Set aside.
Transfer the cooled down filling to a food processor.
Grind it without adding any water.
Using the same saucepan ( So you finally realized I am not going to change the pan? ;)), add 1-2 tsp of Ghee (or dry roast/use coconut oil) and add the cashews to roast.
When done, add it to the lentil jaggery mixture.
Make small balls (abt the size of a small lemon/lime) and drop it to the batter.
Coat it with the batter
and drop it in the oil for frying.
It cooks pretty fast. You can add as many as your vessel can hold. Make sure not to drop your oil temperature to low. You want med-high heat.
When it gets an appearance of a crispy texture, remove it. My mom's version usually isn't that golden. It has in fact more of pale white reddish tones, but well I am a turmeric junkie :) Place them in paper towels, though there shouldn't be any oil per se if you fried right.