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| Fresh Coconut |
Ingredients:
1. Fresh grated coconut from one whole coconut
2. Raw rice - 2 tbsp.
3. Jaggery - 1 cup
4. Poppy seeds/khus khus/gasgase - 2 tbsp.
5. Cardamom powder - 1 tsp.
6. All purpose flour/maida - 1 cup
7. Fine semolina/chiroti Rawa - 1 cup
8. Oil/ghee
Cooking Method:
1. Clean and soak 2 tbsp. of rice in the water.
2. Take in a bowl all purpose flour and fine semolina, and mix with water to form a soft dough. Then add oil/ghee about 3 to 4 tbsp. and knead it thoroughly. Leave it over the counter for about 2 to 3 hours.
3. Now for the stuffing, blend the coconut into a fine paste in the mixer along with soaked rice. Do not add any water to this while blending.
4. Later take jaggery in a cooking pot and add 3 to 4 tbsp. of water and bring it to boil so that the jaggery gets dissolved well in water. Add in blended coconut, cardamom powder and poppy seeds, and keep stirring on very low heat/flame. This should take approximately 20 to 25 minutes until all the ingredients holds up well and a nice aroma is formed. Allow it to cool.
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| holige kanaka (dough) and coconut stuffing |
5. Now form balls of the maida dough, as well as the coconut jaggery mixture. The size of the dough should be smaller than the coconut mix. Just flatten the dough and keep the mixture in it, seal it on all sides and roll it over on a banana leaf/parchment paper in a circular shape very thin (it can be rolled by a rolling pin or by hand). For more detailed photo description, view the Bobatlu post.
6. Now heat up the frying pan and fry the Holige with oil/ghee until light brown spots appear (flame or heat should be low to medium) and finish the same way with the rest of the dough and filling.
Note:
1. The jaggery and coconut should be 1:1 but if less sweet preferred, you can reduce the quantity of jaggery.
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| Bobatlu (Obattu) |
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