Halwa Bobbatlu

13 Aug

Halwa Bobattlu


Sooji / Semolina 1 cup
Granulated Sugar 1 cup
Plain Milk 3 cups
Plain Flour 1 cup
Cashews 5
Raisins 10
Salt a pinch
Ghee to taste

Method of preparation:

Knead plain flour and salt into soft dough using enough water.
Pat some ghee on top of the dough and keep covered for at least half an hour.

Heat a tbsp of ghee in a pan on low flame, add cashews and fry until golden brown.
Remove from heat, add raisins and fry for few seconds.
Remove and add semolina to the same pan.
Fry until semolina turns golden brown and remove from heat.

Bring milk to boil in a sauce pot, stir in fried semolina and sugar.
Cook on medium flame until all the milk is absorbed or until semolina separates from the sides of pot.
Make sure semolina is cooked and remove from heat.
Once cooled, make lemon sized balls out of the cooked semolina and keep aside.

Take lemon sized ball out of the prepared plain flour dough.
Stuff the prepared semolina ball into the dough and flatten it on a greased zipper bag.
Place the rolled out semolina puri for later use.
Repeat the same until all the semolina balls are finished.

Heat a flat pan on medium heat, place the rolled out puri.
Fry on one side until golden brown, grease it with little ghee if you wish.
Turn on other side and fry until golden brown.
Repeat the same with remaining puris.
Garnish with fried cashews and rasins and serve hot or cold.

Notes: You can also deep fry if you wish which then becomes puri / poori.

2 Responses to “Halwa Bobbatlu”

  1. Mythili August 14, 2008 at 4:09 pm #

    Oh my! This looks so delicious!! Absolutely breathtaking capture. My mom makes these bobbatlu especially for Sriramanavami.

  2. sushmasandeep August 25, 2008 at 4:39 am #

    very very tasty

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