This is a traditional Indian sweet prepared all over India 🇮🇳, with little variations and known by various names – to name a few as bobatlu (in telugu), holige (in kannada), puran poli (in hindi).
This coconut bobatlu is like a flat bread with coconut n jaggery stuffing, the outer layer would be crisp and the stuffing – sweet, gooey n heavenly 😋😍. If you like the taste of coconut (like I do 💕), this sure is gonna top your favourite list!
For the outer layer:
- 1C chiroti sooji
- Pinch of salt
- Pinch of turmeric powder
- Water 💦 as required
- Oil (probably 2 tbsps)
For the stuffing:
- 1 coconut (3C of coconut meal)
- 3C of grated organic jaggery
- 1/2C water 💦
- 4 cardamoms ground into powder
- Little ghee for frying
How to make?
Dough for the outer layer:
- Take chirotti sooji in a mixing bowl, add a pinch of salt, turmeric powder and water 💦 as required and make a dough (a little softer than that of the roti dough), cover and keep aside for an hour.
- After an hour, place the dough on a chopping board and add oil little by little and knead <punch n use ur knuckles 👊 n strength 💪> until it turns like this 👇
- Keep this dough covered and aside.
Coconut jaggery stuffing:
- Break a coconut, remove the meal chop and run through the mixer and make it like this 👇
- Grate jaggery and water 💦 n heat it in a saucepan until it melts and comes to a light string consistency. Filter it and add freshly ground cardamom powder.
- In a saucepan add ghee and fry the coconut meal until it turns fragrant. Then add the above prepared jaggery mixture to it. Simmer and stir for about 10mins until it turns out like this 👇
- Switch off the flame and allow it to cool. Later grease your fingers and palms with a little oil and make lemon size balls with it.
Finally the bobattlu:
- With greased hands take some dough that we prepared to be used as outer layer and flatten it with our fingers on a greased sheet to a 4 to 5 inch diameter circle and place the above prepared coconut jaggery ball in between as shown below 👇
- Now gently cover the coconut jaggery ball with the dough by gathering the edges, pinch in the center to seal, ensure it is completely covered.
- Then gently flatten it with your fingers on the greased sheet, until it turns out into a thin roti like this 👇
- Heat a non stick dosa pan, gently transfer the above flattened roti through your palm, on to the pan.
- Simmer and and fry both sides until done, add a little ghee.
- Using the above measurements I was able to make 10 bobattlu. They should stay fresh for upto a week.
This can be prepared on festivals and is ideal to be kept as nivedyam (offering to the God) and it tastes soo good that everyone in our family is gonna love it!
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P.S: Now that summer vacations have begun, my little fellow was all over while preparing & taking pics. He likes intruding when I take the pics 🙂 n so plz don’t mind his hands visible in few of them 😉.