Rinse the chana dal well, then pressure cook with enough water until soft but not mushy. Drain thoroughly and let it cool.

Mash or blend the cooked dal into a smooth paste.

Heat 1 teaspoon ghee in a pan, add the dal paste, jaggery and sugar, and cook over medium heat, stirring continuously, until the mixture thickens and comes together.

Stir in the desiccated coconut and the crushed cardamom seeds. Mix well and cook until the filling is dry enough to hold together, then set aside to cool completely.

For the dough, combine the all-purpose flour and 1 tablespoon desi ghee, rubbing the ghee into the flour. Add water gradually and knead into a soft, pliable dough. Cover and rest for 20-30 minutes.

Divide the dough into equal portions. Roll each portion into a small disc, place a portion of the cooled filling in the centre, and gather the edges to seal completely.

Dust with flour and gently roll each stuffed ball into a thin round poli, taking care not to let the filling escape.

Heat a tawa or griddle over medium heat and cook each poli until light brown spots appear on both sides.

Add a little ghee around the edges and cook, turning, until the poli is golden and slightly crisp.

Serve warm, traditionally with a drizzle of ghee or a bowl of milk.