KOBBARI BOBBATLU

INGREDIENTS

Grated coconut                  2 cups
Grated jaggery                   2 cups
Cardamom powder            1 Tsp
Maida                                 2 cups
Ghee                                  1/4 cup
Water                                 as needed

PROCEDURE

Add  2 tablespoons of ghee in maida and mix well.
Add required amount of water and make a dough. Let rest for 15-30minutes.

In a thick bottom pan mix in the grated coconut, jaggery. Add 2-3 Tsp of water.
Now switch on the stove and let the mixture form a thick lump.
Add the cardamom powder and a tablespoon of ghee.
The mixture should leave the sides of the pan.
Let the mixture cool. Now coconut halwa is ready. This is the bobbattu filling.

Take small amount of maida dough and make a small patty. Fill with small amount of coconut halwa.
Cover and again roll into a small disc. See the detailed procedure for rolling here
Use ghee to make the bobbattu.
Heat tava and roast the kobbari bobbatlu  on both side with ghee.
Serve hot.