Bobbatlu
This popular sweet dish from Andhra Pradesh is also known as Puran Poli in Maharashtra
Ingredients
Bengal gram dal – 1 cup
Sugar – 1 cup
All purpose flour – 1 ¼ cup
Cardamom powder – ½ tsp
Ghee – 1 tbsp
Salt – a pinch
Oil _ 4 tbsp
Method
- Wash and soak the Bengal gram dal in water for an hour. Drain and add a cup of fresh water. Pressure cook the dal till it is well cooked. Grind to a fine paste.
- Heat a pan, add the ground dal paste and sugar and cook on low flame, stirring occasionally, till they blend and form a thick, dry paste.
- Keeping the pan on lo flame, add cardamom powder and salt and combine. Remove from heat and leave it to cool.
- Prepare small lemon sized balls of the dal mix for stuffing. Keep aside.
- In a clean bowl, combine flour, salt, oil and enough water to make very soft and sticky dough (softer than puri dough). Knead well and keep aside for one or two hours.
- Grease your hand with oil and take a small portion of the dough and flatten it into a 2″ disc. Place a ball of the stuffing in the centre and draw the edges of the dough from all sides to cover the stuffing completely.
- Take a plastic sheet or a plantain leaf and gently flatten each ball carefully with your fingers to form a puri sized bobbatlu/poli.
- Heat a tawa and fry it on low flame such that it is roasted on both sides till brown spots appear, like rotis. Smear ghee over the bobbatu while frying.
- Serve hot. Store them in an airtight container.
Suyyam
Soak in the mood of Diwali with this quintessential sweet dish
Ingredients
Bengal gram – 150 grams
Coconut – 100 grams
Jaggery – 150 grams
Cardamom powder – 1 tsp
Pinch of salt
Maida powder – 200 grams
Oil to fry
Method
- Boil the Bengal gram till it becomes soft. Strain it.
- Grate the coconut and grind it along with the Bengal gram in the mixer. Grind till the mixture is slightly coarse.
- Boil the jaggery and as soon as it melts add to the above mixture.
- After stirring for a while, add cardamom powder, pinch of salt and keep aside.
- Make even-sized balls with the dough. Soak the maida powder in water to make it into a semi-solid paste. Soak the jaggery balls in the maida powder mixture and fry in boiling oil.
- Remove from oil and serve hot.
Rava Ladoo
These delicious ladoos are easy to make and also have a long shelf life
Ingredients
Semolina- 500 gm
Sugar- 400 gm
Cashew nuts – 10
Ghee – 6 tbsp
Pinch of salt
Method
- Fry the semolina in 1 tbsp ghee till it becomes soft. Keep aside.
- Grind the sugar in the mixer and add it to the semolina with a pinch of salt.
- Finely chop the cashew nuts and fry it in 1 tbsp ghee.
- Add the chopped cashew nuts to the semolina-sugar mixture.
- Take the remaining ghee and heat in the pan very lightly. When it starts fuming, add it gradually to the semolina mixture and make ladoos.
- Keep adding small quantities of ghee to the mixture to make more ladoos.
