Ingredients:

• 2 cups of toor dal, washed
• 3 cups water
• 2 ¼ cup jaggery
• ⅓ cup ghee + more to brush onto the pastries
• 1 tsp cardamom
• 1 box of puff pastry (2 sheets), room temperature
• 2 tsp slivered almonds (optional)
• 2 tsp sliced pistachios (optional)

Saffron Glaze:

• ½ cup powdered sugar
• 1 tbsp milk
• Pinch of saffron

Directions:

1. Preheat your oven to 400 degrees.
2. In a pressure cooker add the toor dal and water. Cook for about 4-5 whistles. You can also do this step in the instant pot. For Instant pot: toor dal + 2 cups of water, pressure cook on high for 10 minutes.
3. Once the daal is cooked add jaggery to it and mix well. Cook on medium heat until the mixture starts to thicken (about 10 minutes), while stirring constantly. You will know if it’s done, when the spoon you are using can stand in the batter without falling. (pictured below).
4. Add ghee and cardamom, stir for another 2-3 minutes.
5. Take it out on a plate and divide the batter in half. Add sliced nuts (if using) on half.
6. Dust flour onto your working space to ensure it doesn’t stick. Cut your pastry sheets into 9 squares. Fill about 1 tbsp of the batter with nuts on it and fold it over, in a triangle shape, press it close with your fingers ( you may need water to help seal the edges). With a fork seal the edges, poke a hole on top for ventilation. Repeat until all the puffs are filled.
7. Brush the puff with ghee. Bake in the oven for 20 minutes or until they are golden brown.
8. While the puffs are baking, make the glaze: Mix milk and saffron in a little bow, add it to the sugar until desired thickness. Set aside until ready to use.
9. Let the puffs cool for 5-10 minutes then glaze them.
10. Enjoy!