Bakshalu /Bobbatlu /Purani Poli.

Ingredients :

Bengal gram – 1 cup

Sugar-1 cup

Cinnamon powder-1/4 tsp

Wheat flour or All purpose flour -2 cups

Clarified butter or Ghee- 1/4 cup or as required.

Semolina or suji- 3 tbs

Preparation for dough:

1) Add semolina to a bowl and add 5-6 tbs of water and let it soak for 5-10 minutes.

2) Add wheat/all purpose flour, ghee(clarified butter) and give it a mix and it as a soft dough. Add water if needed. Keep it aside.

Preparation for stuffing:

1) Take a pressure cooker, throughly washed the Bengal gram, add it to the cooker and add 1-1/2 cup of water for 1 cup of  lentils.

2) Pressure cook it for 3-4 whitsles.

3) Once it is done, mash the dal using a potato masher or cool it and blend it into a course powder.Strain the water from the dal.

4) Add sugar and cardamom powder to the mashed dal.

5) cook them for few minutes.

6) let the mixture to cool for 15-20 minutes.It will help in making stuffing easy to settle in dough.
Preparation for bakshalu :

Take the  small piece dough for making a poori.

Make a poori, add stuffing and fold the dough to cover the stuffing.

Once the dough is ready, use a press or hand to make bakshalu.

Once the bakshalu are ready, heat the pan add some ghee to the pan.


Fry the bakshalu on both the sides until they have golden brown color on them and top it with ghee.
Note: You can add any sweet stuffing like rava kesar or sirah.

Alternative to sugar, jaggery or brown sugar can be used.

Always use ghee for  great taste.
Love,

Saraah.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s