Bobbatlu

Ingredients	Quantity
Chana dal	1 glass
Jaggery	1 glass
Cardamom powder	1 table spoon
Maida	1 glass
Oil or ghee	To taste
Salt	Pinch
Sooji rava	1 table spoon

Preparation method

1. Knead maida to a soft dough ,add 1 table spoon semolina and add 3 table spoon of oil,pinch of salt.Mix it well and prepare a soft dough and keep it for 30 minutes.
2. Wash and cook channa dal in a pressure cooker for 3 to 4 whistles and let it cool. Drain the excess water and mash it well.
3. Take the cooked Chana dal and add jaggery to it and blend it in a mixy. Now put the mixture in a thick bottomed pan. Add a spoon of oil to it and cook in a medium flame until mixer becomes thick.Add cardamom powder and mix it well. Now make small lemon size balls and keep it aside.
4. Now make small balls out of the Maida dough. Take a poori presser (chapatti presser) place a plastic sheet on it. Apply oil to it.
5. Now take a maida ball spread it like a small poori with hands (it should be thick in the middle and thin at the edges) and then place sweet ball on it.Cover it by bringing edges together.
6. Press it in the chapatti presser. If you don’t have chapatti presser roll it into a circular chapatti
7. Now fry it until golden brown in a medium flame by adding 1 to 2 table spoon ghee to each bobbatlu
8. Sweet yummy Bobbatlu are ready.Serve hot. Very tasty.