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SWEET BREADS
Chapati (Below)
Paratha
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SWEET BREADS - CHAPATI
Andhra Bobbatlu
For Stuffing:
1 cup bengal gram
1-½ cups juggery
8 cardamoms
For Cover:
½ cup maida
½ cup wheat flour
1 cup ghee
Wash lentils and cook with just enough water. It must be cooked very well. Mix maida, wheat flour and a pinch of salt adding water. Make a hard dough of it and knead it thoroughly adding 4 tbsps ghee slowly till the dough becomes very soft and pliable. Keep it covered for about 2 hours Take the cooked gram, drain out any extra water and mash it well or put it in a blender and mix it with jaggery and a pinch of salt. Heat the mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of balls. Take a piece of plastic and put a few drops of ghee and spread the maida ball on it with hand, thin at the edges and thick in the middle. Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the procedure for all the balls. Flatten each ball carefully with hand into 6" to 8" diamater flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava. Instead of using oil to flatten them, you can also roll them thin with a rolling pin, dabbing of wheat flour on the chapati so the dough doesn't stick to the pin and expose the stuffing.
Bengal Patishapta
For Crepes:
Semolina 1 cup
Milk 1-1/2
Maida (Plain Flour) 1 cup
Sugar 3-1/2 tablespoon
For Stuffing:
Coconut 1/2
Sugar 1/4 cup
Khoya ½ cup
Cardamon 1 tsp
Ghee 3 tbsp.
For Stuffing: Grate the coconut. Mix the sugar and coconut and put on low fire and stir till the mixture becomes homogenous and sticky. Mix in the khoya and cardamon powder and stir well. Remove from heat, cool and set aside. For Crepes: Soak the semolina in milk for 2 hours. Mix in the maida and sugar and make a smooth paste without lumps. To make the Patishaptas: Heat a tava or a pan (preferably a non-stick one). Smear it with a little ghee. Put 2 tablespoon of the crepe batter in and move the tava or pan in a circular motion so that the batter spreads out in a circular shaped crepe. Do not let it get brown. The colour should be off-white. Put a little coconut stuffing on one side of the crepe and fold it like an omlette to make the Patishapta. Serve the Patishapta hot or cold. You can serve the Patishaptas with thick sweetened milk or rabri spread on top.
Malpua
Milk 4-1/4 cups
Ghee for deep frying
Sugar 1-1/4 cups
Flour 2 tbsps.
Boil milk over slow fire while stirring. Reduce to less than half its original volume and thick in consistency, and set aside to cool. Dissolve sugar in 2-3 cups water. Dissolve the remaining sugar. Make into syrup of one thread consistency by boiling and pour into serving dish. Add flour and 2 tbsp. of sugar to the milk to thicken further. Stir till completely smooth. Mix well to form a batter and pouring consistency. If required, add a little milk. Heat ghee in deep frying pan (kadhai). Pour one spoonful of milk batter into ghee to form a circle. Fry slowly turning on both sides till brown. (More flour should be added if batter is too thin. Depends on quality of milk.) Drain and place in syrup to soak. Continue in this manner till batter is finished. Dip in syrup and offer hot or cold garnished with chopped pistachios.
Malpuda
1 cup flour
1/2 cup condensed milk
l/2 cup raisins
ghee for frying
1 cup sugar syrup
Rabdi for topping
Mix flour and milk to a smooth batter. Add a little water if it is too thick. Heat a non-stick pan on a medium heat. Add a little ghee to the pan and spread well. Drop one-third cupful batter onto the pan. Do not spread. Cook for a minute or till the edges can be lifted. Turn the pancake. Cook for another 30 to 45 seconds. Dip it in the sugar syrup for 3 minutes and then offer while hot.
Pati Sapta
For Batter:
plain flour 1 cup
rawa 1 teaspoon
rice flour 2 tablespoon
milk 1/2 cup
green cardamom
ghee for frying
For Stuffing:
Grated coconut 1 cup
Sugar 1/3 cup
Khoya 1-1/2 cups
For preparing a good stuffing take a karai, mix sugar and coconut, stir well on a low flame, add khoya and fry until it makes a dough. Now take plain flour in a bowl; add rawa, rice flour, a pinch of crushed green cardamom for flavour and mix well. Add milk to prepare a smooth thick batter. Take a tawa with a little ghee, pour some batter and make a pancake in a low flame. Put the coconut-kheer stuffing on pancake center, fold the pancake very well so that stuffing can't come out and fry it on a low flame until colour changes. Add little ghee so that the pati sapta won’t stick to tawa when you fry. Now serve it hot or dip in kheer and chill before offering.
Puran Ki Poli
1 cup chana dal soaked in water for 2 hours and drained
1 cup refined flour
1 cup jaggery
2 tbsps ghee
1/2 tsp cardamom powder
Ghee
A pinch of salt
Boil chana dal till soft. Drain off water and grind to a fine paste. Add jaggery, salt and cardamom powder. Cook the paste till thick. Set aside. Mix flour with water, salt and a little ghee and make a smooth dough. Reserve for 2 hours. Make small balls of the dough. Roll out each into a 3 inch discs. Put a small ball of the dal mixture in the centre. Form into a ball. Roll out into a 6 inch disc and cook on a dry griddle on a slow fire till brown spots appear on both sides. Drizzle with hot ghee, and offer.
Puran Poli
Gram (chana) dal 2 cups
Sugar or jaggery 2-1/2 cups
Wheat flour 1-1/4 cups
Flour ¼ cup
Nutmeg - grated ½
Cardamom - powdered, 4
Ghee to serve with 5 tsp.
Wash the chana dal and cook with just enough water. Drain out the extra water. Add sugar or jaggery to the cooked dal and cook on low heat until the mixture becomes thick. Remove from heat and pass it through a sieve while still hot. Add grated nutmeg and cardamom powder. Stir well and remove from heat and set aside to cool. Mix the wheat flour, flour, ghee and enough water to obtain a soft dough. Set it aside for an hour or two. Divide the chana dal mixture into lemon sized balls and the flour dough into slightly smaller balls and roll them out a little. Place the chana dal ball in the center of the rolled flour dough and close it to cover the filling completely. Roll out into a chapatti and bake on a non-stick gava till done on both sides, adding a little ghee around. Bake till done. Drizzle with ghee and offer.
Toor Daal Vobhattu
For the Dough:
All Purpose Flour -- 1 1/2 Cups
Turmeric Powder -- 1/2 tsp.
Ghee -- 2 tbsp.
Water as needed
For Stuffing:
Toor Daal -- 3/4 th Cup
Jaggery -- 3/4 th Cup
Elaichi (Cardamon) -- 5
Cook the daal in a pot with water until it is almost cooked. Now, add the jaggery and elaichi. Grind into a thick paste (almost like a dough). Make a dough with the ingredients for the dough. Take a small amount of the dough and shape into a ball. Roll into a small circle and place a small amount of the filling in the center and cover with the edges of the dough. Now, carefully roll again into a 6 inch circle. Heat a skillet and place the rolled vobhattu on it. Turn sides every 3 minutes. When it starts getting brown spots, remove from heat. Spread some ghee and offer.
