Suji Obbattu

Ingredients

• • Rawa - 1 cup
• • Jaggery (grated) - 1 cup
• • Water - 2 ½ cups
• • Coconut (grated, dry) - 1 tablespoon
• • Cardamom powder - ½ teaspoon
• • Cashew nuts (chopped and fried) - 1 tablespoon
• • Ghee - 2 tablespoons
• • Oil (for deep frying) - as required

Ingredients For Outer Covering

• • Maida - ½ cup
• • Chiroti rawa - ½ cup
• • Salt - a pinch

Method To Prepare The Filling

• 1. Heat jaggery with water till it melts.
• 2. Strain through a muslin cloth to remove dirt.
• 3. Pour it back in the washed kadai and heat till it starts boiling.
• 4. Sprinkle rawa and stir gradually without forming lumps.
• 5. Cook till it becomes thick.
• 6. Add ghee, cashew nut, dry coconut, cardamom powder and remove from fire.
• 7. Allow it to cool and prepare lemon sized balls.

Method To Prepare The Suji Obbattu

• 1. Mix maida, chiroti rawa together with a pinch of salt. Add enough water and knead to a soft dough.
• 2. Keep closed under a wet cloth for 15 minutes.
• 3. Knead well again till dough becomes elastic and pliable.
• 4. Add little oil on top and keep covered for 1 or 2 hours. Do not knead again.
• 5. Divide the dough equally into small balls.
• 6. Keep one ball of the filling and cover well on all sides to form a ball.
• 7. Take a greased plantain leaf or plastic sheet. Put the stuffed ball on it. Flatten the ball by patting it to a thick poli.
• 8. Deep fry till golden on both sides.