Chonge

                                 Chonge                               

This sweet dish is originally prepared at time of Muharram by Muslims and it was adopted by my ajji, don't know what might be the reason just to have sweet dish or something else, anyway it's tasty one, it is made in our home in Muharram.

Ingredients: 

Wheat flour : 2 cup

Puttani hittu/ fried Bengal gram flour : 1 cup

Jaggery powder : 1/2 cup, as per taste

Poppy seeds : 2 tsp

Dry coconut gratings : 1/2 cup

Cardamom : 1 or 2

Clove : 1 or 2

Procedure :

Take a vessel add wheat flour, 1 Tbsp spoon milk, 1/2 tsp oil, water and knead to a soft dough as you make it to prepare Chapati. Keep aside for 20 mins.

Make fine powder of fried Bengal gram, add jaggery powder mix well.

Now fry poppy seeds, add cardamom,lavang and ground it using mixer or you can crush it using a stone pestle. Mix it with fine powdered Bengal gram powder and jaggery. Add dry coconut gratings to it.

This is chonge manne, it's used exclusively to make chonge.

Now make small lemon sized balls out of dough, put it on chonge mane and roll it applying oil, you can fold once and roll it again as done while making chapatis, do not roll it very thinly, it must be little thicker than usual chapatis.

Now heat tawa, sprinkle oil put the rolled chonge, flip two sides and roast it applying oil generously, now take out of griddle place on a plate when it's still hot spread the sweet mixture all over as per your wish. Pile it by spreading on every piece of chonge, after done with it cover it for few mins, once the jaggery melts it gives nice taste, have it with ghee.

you can have chonge by applying Shenga chutney/pickles with ghee. 

Recently I came to know another method, that is jaggery syrup is made and it's applied on chonge and coconut gratings are spread over it with poppy seeds and cardamom powder, need to try next time.