Bobbatlu
Bobbatlu is a traditional sweet mainly prepared during festive time especially on Diwali day.It is prepared with maida,oil,chana dal,jaggery and ghee.When you roast them on a pan applying ghee,it fills your entire house giving nice aroma that you can’t even wait to eat till it gets cold.So,frnz enjoyy….
Ingredients
1 cup maida/all purpose flour
pinch of salt
oil
water
1 cup chana dal
1 cup jaggery
1 cup ghee
sugar
1/2 tsp cardamom powder
thick polethene sheet/banana leaf
To do before the procedure starts:
- Combine maida, pinch of salt and enough water to make a very soft and sticky dough(softer than puri dough).Pour oil so that the dough is completely soaked in oil. Knead well and keep aside for one hour.
- Pressure cook chana dal adding little water with 3 proper whistles.When it is done remove the excess water if there is any and wait till it gets cold.Now,in a mixie jar add jaggery,boiled chana dal and grind together into a paste so that both are mixed well(no need to add any water).Take the paste into a bowl and add cardamom powder, mix it well and keep aside.Make small lemon sized balls.
Procedure
- Take a polethene sheet and apply oil to it.Grease your hand with oil and take a lemon sized maida dough and flatten it on the sheet to your required size applying oil or else the dought will stick to your hand.
- Now,place the chanadal-jaggery stuffing in the centre of the flattened dough and cover the stuffing with the edges of the dough.
- Now,again flatten the ball applying oil in between to your desired size and keep aside.
- Heat a tawa and fry it on low flame such that its roasted on both sides till brown spots appear. Smear ghee over the bobbatu on both the sides while frying.
- Serve with ghee and sugar. Store them in an air tight container or in the refrigerator. Stays fresh for a few days.
