Wash and soak the chana dal for 15-20 minutes and pressure cook in Instant Pot with 2 cups of water for 12 minutes (manual mode). After the time is up let the steam release naturally. If you don’t have instant pot, you may also cook on stove top in traditional pressure cooker for 15 minutes on medium heat with 2.5 cups of water and then let the pressure release naturally.
Meanwhile, take your choice of nuts and seeds (I used cashews, almonds, pistachios, melon seeds and poppy seeds) and make paste in blender. You can also use the mix-nut butter recipe.
Soak around dates and figs (5 of each) in hot water for few minutes. Don’t forget to remove the pit from dates. When soft, squeeze the water out and blend in a blender. Keep aside.
Roast few strands of saffron and powder it in a mortar and pestle and keep aside.
After lentil (dal) is boiled and when ready to make the filing, start with heating oil in a pan. Next add boiled dal and jaggery to it.
Stir and let it cook on low heat till it looks like in the picture below.
Now add mix nuts paste and dates & figs paste. Stir continuously and while stirring keep mashing the mix from the back of the spoon.
Once the nuts and dates/figs paste is blended in, add all spices mentioned above in the ingredient list.
Roast/cook for few minutes until mixture/puran is dry enough to use as filling. Keep stirring and mashing the mixture/puran from back of the spoon. Potato masher could also be used to mash the filling/puran to make it smooth. When ready keep it aside and let it cool.