Puranpoli Muffins

By Masterchef Natasha Gandhi



  • In a bowl add 1/2 cup Whole Wheat flour, 1/2 cup Almond flour along with 1/2 tsp Elaichi powder, 1/2tsp baking powder
  • In another bowl add 1/2 cup milk, 1/2 cup puran (jaggery and Dal mixture used to make puranpoli) and 1/4 cup Nutty Crunchy Peanut Butter and 1 tbsp ghee 
  • Combine the two and bake at 165 degree C for 25-30 mins 

To make puran : 

Boil 1 cup chana dal along with 3 cups water, once cooked mixed in 1 cup jaggery and cook till it is a dough like consistency