Dind - Nagpanchami festival Recipe
Traditional Maharashtrian sweet recipe
Steamed wheat flour wraps
is a nag panchami festival recipe. This traditional Maharashtrian sweet
recipe is a steamed wheat flour wrap recipe stuffed with chana
dal(split chickpeas) and gud - jaggery.
(cobra - snakes) is worshiped on nag panchami day and no deep frying
is done by those who celebrate the nag panchami festival. So mostly
steamed food such as dind, khandvi etc is cooked on nag panchami.
Dind is easy to cook. It is a bit time consuming as you have to first
prepare the sweet filling, known as puran(pooran) using chana dal.
Dind a good dish to make on other occasions too. You can make it for breakfast on weekends too.
You will need a steamer to make this dish. You may use a pressure cooker (without weight), idli steamer or modak steamer.
If you do not have a steamer, you may use a large vessel with a lid, a
trivet and a plate or a wide bowl that fits in the vessel to make a
You may also use an electric steamer if you wish.
to make dind - Nagpanchami festival sweet - Steamed wheat flour wraps
Ingredients to make about 10-12 dind
Ingredients for dind puran (stuffing - filling)
- Split chickpeas - (chana Dal - harbhara dal) - 3/4 cup
- Jaggery (gud) - 3/4 cup
- Cardamom Powder (ilaichi / velchi) - 1/4 tsp
- Nutmeg powder (jaiphal) - 1/4 tsp
- Chopped nuts - cashew, almonds, raisins(optional) -1 tbsp
- Water -2 1/2 cups
Ingredients for covering wrap
Wheat Flour (atta/kanik) - 3/4 cup
- vegetable oil - 1 tbsp
- Salt - a pinch
- Ghee for serving
Step by step cooking instructions for making dind
Preparing stuffing - filling - puran
- Wash and soak chana dal in water for about 30 minutes. This will reduce cooking time and also help in cooking chana dal soft.
- You may cook chanadal on the stove top in a pot or in a pressure cooker until it is soft. Pressure cooking is easier and you do not need to check frequently if the dal is done. On the stove top it will take about 30 minutes. In the pressure cooker it will need about 2-3 whistles. Let the cooker cool naturally.
- Grate or crush jaggery.
- Add the cooked chana dal in a sieve to drain all the water. You may use this water to make 'katachi amti'.
- Add the drained chana dal and grated jaggery in a thick-bottomed pan. Keep the heat medium or low.
- Cook stirring frequently. The mixture easily sticks to the bottom so be careful.
- The mixture first become a little liquid when the jaggery melts but will thicken as it cooks further.
- Once the mixture becomes thick, switch off the stove.
- Add cardamom powder, nutmeg powder, chopped nuts and mix well.
- Cool the mixture.
- Divide and make into balls or oblong shapes.
Preparing the covering dough for dind
- Heat 1 tbsp oil.
- Mix together wheat flour, salt. Add the hot oil to this mixture
and then mix.
- Make a stiff dough using water. Keep aside for 20 minutes.
- Steamed wheat flour wraps
- Knead the dough a little and make balls.
- Roll into a circle of about 3" size.
- Place a stuffing mixture ball in the middle and fold like an
envelope, square or rectangle.
- To do this, first fold the top and bottom
sides of the circle over the stuffing.
- Then fold the remaining two
sides and press very lightly to keep them together. This way no stuffing
will come out.
- You may also fold it in half to make a half circle. Press the edges together well so that the stuffing does not come out.
- Roll and fill all the dind in the same way.
- Keep your steamer on the stove and heat water till it comes to boil.
- Reduce the flame to medium.
- Place a thin cloth on the plate which you are going to use for
steaming. The cloth makes it easy to remove the dind.
- Instead of a
cloth, you may grease the plate with a little oil.Place the dind, stuffed envelopes on the plate in a single layer.
- Do not put them in double layer, as they will stick when cooked.
the plate in the steamer.Close with a lid and steam for about 10 minutes.
Dind is ready to serve. Serve hot or at room temperature.
To serve dind
Make a hole in the dind top. Add some ghee in the hole.
You may also serve dind at room temperature.
If you are making dind on some other day, you may deep fry the dind
instead of steaming.
The fried dind is known as kadabu or kadubu in
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