Mix the wheat flour with water and knead it well and make a dough. Keep it aside. The dough should neither be too tight nor too loose. It should be moderate.

Cook the dal in a pressure cooker for 3-4 whistles. When it cools down put the crushed jaggery in it and keep the container on a low flame and allow it to cook well till mixture of dal and jaggery becomes tender and water in it vapourises.

Now allow it to cool down. When it cools, blend it in a blender till it becomes a fine paste.

Now mix Cashew nuts, raisins, cardamom powder, dry coconut pieces, misri and nutmeg powder with this paste.

Convert the dough into small balls.

Now roll each ball in the form of a puri, place a tbsp of the above mixture in the middle, apply water around the edge of the puri and close it (in the semi circular form). You can keep the ends plain or can cut into design.

Now deep fry this semi-circular shaped kadubus in the oil till they become brown in colour.

Your hot kadubus are ready, serve them hot with ghee.

Kadubus taste good when a hole is made in the middle of it and ghee is put in that hole. (Try like this, hope you`ll like it)