Aam ki Launji

Ingredients:
For the dough
1 cup whole wheat flour (gehun ka atta)
¼ cup warm milk
For the filling:
¾ cup finely chopped dates (khajur)
1 tbsp oil to the dough
A pinch cardamom powder

Procedure:
Heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.
Add the coriander powder, turmeric powder, sugar and salt with 4 tablespoons of water.
Stir and simmer till the sugar has dissolved.
Allow to cool completely and then add the
chilli powder.
Store refrigerated for up to 4 days.

Sugarfree Khajur Puranpoli

Ingredients:
1 ½ tsp fennel seeds (saunf)
1 cup raw mango, peeled and cubed
½ tsp fennel seeds (saunf)
¼ tsp nigella seeds (kalonji)
3 tsps coriander (dhania) powder
1 tsp chilli powder, ¼ tsp turmeric powder (haldi)
1/3 cup sugar, 2 tbsps oil, Salt to taste

Procedure:
A few strands of saffron infused in a little warm milk Ghee for serving
For the dough:
Make a soft dough using the flour, milk and little water (if required) and knead well.
Divide the dough into 4 equal portions and
keep aside.
For the filling:
Knead the dates along with the other ingredients till it is a homogenous mixture and divide into 4 parts.
How to proceed:
Roll out one portion of the dough into a circle of 75 mm. (3") diameter. Place one portion of the filling mixture in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter using flour to roll. Cook on a non-stick pan until both sides are brown. Repeat with the remaining dough and filling to make 3 more puranpolis.
Serve hot drizzled with ghee.