Melt the jaggery and mashed dal in a skillet with 2 tbsp of ghee. Stir constantly so the jaggery melts and combines with the dal. Pour in the rose water, pistachios, cardamom, and nutmeg. Keep cooking until the mixture becomes thick. A little sticky, fragrant, and rich are the qualities you want in a filling.

Combine the semolina, water, a tablespoon of ghee, and wheat flour, and knead into a soft dough. Cover and let it rest. Ghee gives the puri crust its richness, while semolina gives it crunchiness.

Shape the dough into balls, gently flatten them, and add the puran filling in the centre. Carefully seal the edges and roll them into puris. Achieving an even roll guarantees that the filling is distributed perfectly without any tears.

Set a kadhai over medium heat and add the oil or ghee. Fry the puris till they turn a golden brown colour. Drain on paper towels and enjoy while it’s warm.