1/2 cup boiled and drained gram dhall
2 Tbsp elachi powder
2 Tbsp butter
1 cup dedicated coconut
1 cup sugar
For the batter:
1 cup self raising flour
1 cup cake flour
1 tbsp butter
cold water for dough
Method
* boil gram dhall until it is soft and all water is drained
Mash dhall with fork and add butter, elachi powder, desicated coconut and sugar
Mix well, grab small portions of batter and roll into balls
Cover and place in freezer overnight
Batter
* rub butter into self raising and wheat flour
Add enough water to make a sticky but firm dough
Remove dhall/ wurinde balls from freezer
Dip each ball into batter until it is completely covered by the batter
Deep fry until golden brown
Drain on paper towels
Tips
Make wurinde balls the night before purtassi prayer and place in freezer, this prevents the gulgulas from bursting and leaking dhall whilst frying the next day.
