In a pressure cooker, cook the soaked chana dal with 2 cups of water, salt, and turmeric for 3 whistles on medium heat. If you're using an Instant Pot, pressure cook the soaked chana dal with 2 cups of water, salt, and turmeric for 8 minutes on high pressure with natural release.

Drain the extra water from the boiled dal and transfer it to a heavy bottom pan on low-medium heat.

Add the jaggery and mix well. Once the jaggery melts, mash the dal with the back of a spoon until it turns into a smooth paste. Continue to cook until the mixture thickens and holds its shape.

Now, add in your ghee, grated coconut, cardamom powder, nutmeg powder, and saffron, and mix well. To check if the puran filling is ready, put a spoon in it. If the spoon stands upright, then the puran filling is ready.

To assemble the puran poli rolls, take a roti (chapati), and add your puran filling in a cylindrical shape. Top this with almonds. Place a little bit of the flour slurry on the edges to help hold its shape and roll tightly.

Brush the rolls with ghee and bake at 350℉/175℃ for 10 minutes until golden brown and crispy. You can also airfry them.

Once baked, glaze them with honey (if your honey is thick microwave it for 5 seconds) and garnish with almonds, pistachios, edible gold foil, and rose petals.

Your Puran Poli Rolls are ready to be served. Enjoy them with a bowl of aamras.