Ingredients: 2 cups. bengal gram (channa dal) 2 cups. jaggery 1 tsp. cardamom powder 1 cup. plain flour (all-purpose) 1 tbsp. ghee 1 tbsp. oil for brushing Warm water to knead dough Ghee or oil for shallow fry Method: Boil bengal gram in water till soft and drain. Mash jaggery till lumps break, mix well into dal. Put mixture in a heavy based saucepan and cook till a soft lump is formed. Add cardamom powder and grind the mixture to a thick paste. Keep aside. Mix ghee, flour, add enough water to make a soft dough. Brush with a oil and knead for 10-15 minutes until smooth. Cover with a lid and set aside for 1 hour. Take a small sized ball of dough, roll into a small round. Place same sized ball of sweet mix in the centre and seal. Reroll carefully to a medium sized round rotis. Heat an iron griddle over medium heat. Shallow fry on griddle like a paratha adding ghee or oil on both sides. Roast till golden brown. Serve hot.