Monday, November 9, 2015

Rava Kesari Bobbatlu Recipe / sheera poli Recipe / Sooji Halwa Obbattu Recipe / Sooji Halwa Poli Recipe


Rava Kesari Bobbatlu is a Famous Indian Sweet stuffed flat bread mostly made during festivals like Dasara / Diwali / Sankranti / Holi or any special occasions. This is also known in different names as Sooji Halwa Obbattu / Sheera Poli  / Sooji Halwa Poli.

This is really very delicious recipe. Once you start...you can't stop eating them...:)

For Sweet stuffing,  Sooji / Semolina / Bombay Rava, Sugar are used as main ingredients and for the outer layer All-purpose flour, wheat flour are used. Instead of both flours, either of the flour can be used or half and half quantity as well. here i used in 2:1 ratio.

To get best result of this Rava Kesari Bobbatlu, roast the sooji well in a tbsp ghee until light golden colour and while roasting you will get nice aroma from that sooji / Semolina / Bombay Rava. do remember it should not burn, keep on stirring the rava while roasting.

Generally we use orange food colour for this Rava kesari. Traditionally for festivals, when we offer to god as naivedyam / prasadam we will not use the orange food colour. Instead of food colour, we can even use saffron strands during festivals. Even that gives a very nice taste.

Roasted cashew powder is one of the main ingredient in this recipe, this gives an additional taste to this Rava kesari bobbatlu.

When the Rava Kesari is at room temperature, add some ghee, mix it well and divide the rava kesari into equal portions, little bigger than the golf ball size.

Dough should be soft and look like pliable, smear the dough with some ghee or oil, cover the dough and rest it for half an hour. knead the dough well for 2 minutes and then divide into equal portions like golf ball size. dust the dough ball with some flour and flatten it into small puri size by using rolling pin or even smear some ghee instead of flour and flatten it with your fingers or using rolling pin.

Rava kesari ball should be little bigger than dough ball. Now place the kesari ball at the center and pull edges of the dough from all the sides, to cover sweet kesari ball completely. squeeze the excess dough on the top.

Now dust the dough with some flour and roll it gently and evenly from all the sides in a circular direction or even you can grease some ghee or oil to your fingers and then flatten it. If required dust some flour. Roll it as thin as possible as shown in the video but take care the outer layer not to break by rolling it very thin. don't be panic if the poornam comes out while rolling, even that gives very nice taste after roasting it. Keep them cover while and after rolling.

Heat tawa or skillet on medium heat. when the tawa is enough hot, place one ravva kesari bobbatu and let it cook on bottom side, as you see small bubbles on the top, flip it. smear some ghee on top and the sides of bobbatu / poli. Press it gently with spatula, now flip it again, smear some ghee. roast until you get golden spots from both the sides.

Serve it warm or cold with some ghee / clarified butter.

Author: Nagaharisha
Recipe Type: Dessert
Cuisine: Indian
Serves / Yield: 16

Ingredients to make Rava Kesari:
  • Sooji - 1 Cup
  • Water - 2 Cups
  • Sugar - 1 Cup or adjust to your taste
  • Ghee - 2 Tbsps
  • Roasted Cashew Powder - 2 Tbsps (optional)
  • Orange Food Colour - pinch
  • Cardamom Powder - 1 Tbsp
  • Salt - Tiny pinch
Ingredients to make Dough:
  • Whole Wheat Flour - 1 Cup
  • All Purpose Flour - 2 Cups
  • Ghee -  2 Tbsp
  • Water - 1 1/2 or Required Amount
  • Salt - 1/2 Tsp or Required Amount
Procedure to make Rava kesari / Sooji Kesari:
  • Heat a nonstick pan on a medium heat. Once it is enough hot, add a tbsp ghee.
  • Once the ghee is nice and hot add sooji / Rava and roast until light golden colour, while roasting you will get nice aroma from it or even you can roast it for 2 minutes on a medium flame. keep on Stirring Continuously while roasting.
  • Transfer the roasted sooji to other plate.
  • Now to the same pan, add 2 cups water. Once the water starts to boil add a tsp ghee, Sugar, Cardamom powder, pinch of orange food colour, tiny pinch salt and Stir it well. Allow sugar to melt completely.
  • In the meanwhile, add roasted cashew powder into roasted sooji / rava. mix it well. (by adding, roasted cashew powder directly into boiling water it will form lumps).
  • Once sugar melts completely, add sooji / rava mixture. while adding sooji with other hand stir it continuously to prevent lumps. keep on stirring it continuously until the water evaporates completely on a low-medium heat.
  • Now turn the flame to very low, cover it and cook until the mixture starts thickening and starts to leave the sides of the pan. stir in between cooking to prevent sticking to the pan.
  • Turn off the flame, allow rava kesari to cool down completely and divide the rava kesari into little bigger than golf size balls by adding tsp ghee. cover it and set aside.
Procedure to prepare dough:
  • In a wide open bowl, Add All-purpose flour, Whole wheat flour, salt, ghee or oil and mix it well, make sure there is no lumps.
  • Add water little by little and make into a soft dough and look pliable. smear little more ghee or oil, cover the dough and rest it for half an hour.
  • Now knead the dough well for 2 minutes and divide the dough into golf ball size or desired size. The dough ball should be little smaller than rava kesari ball. Cover it and set aside.
Procedure to make Rava kesari Bobbatlu / Sheera poli / Sooji Halwa Obbatu:
  • Dust the dough ball with some flour or even you can use ghee or oil of your choice. Roll it into small puri size by using rolling pin or grease some ghee to your fingers and then flatten it, place the kesari ball and pull the edges of the dough from all the sides to cover sweet kesari ball completely. Remove the excess dough on the top. As shown in the video. 
  • Now dust the dough with some flour and roll it gently and evenly from all the sides in a circular direction or even you can grease some ghee to your fingers and then flatten it. If required dust some flour. roll it as thin as possible but take care the outer layer not to break by rolling it very thin.
  • Don't be panic if the poornam comes out while rolling, even that gives very nice taste after roasting it.
  • Do it in small batch, toast them and then proceed to next batch.
  • When you dust with flour, should proceed in small batch and when greasing with ghee or oil, you can toast at a time but do remember to cover the prepared one for both the methods.
  • Heat the tawa on a medium heat, once it reached certain heat. slowly place the kesari bobbatu and toast it from both the sides by applying ghee till brown spots appear. If rolled properly, the rava kesari bobbatu will puff up.
  • Do the remaining in small batches until it is done.
  • Yummy & Tasty Rava Kesari Bobbatlu is ready now. Serve it warm with some ghee /clarified butter.
Note:
  • You can even store for few days in airtight container or even you can refrigerate.
  • For sweet stuffing, even chana dal, jaggery or shredded coconut and jaggery can be used as your choice.
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