Kai (coconut) in kannada , Thenga (Coconut) in Tamil. This is a sweet dish (obattu) which has jaggery stuffing. Also known as “Kai Holige”. This is made during all types of functions and festivals. It is a little tedious process but its very delicious. It has a soft texture and jaggery and coconut sweetness. My family just loves this obattu. I made this for Diwali feast at our home.
Prep time : 30 Mins
Soaking time : 1 hr
Cook time : 45 - 1 hr
Ingredients for sweet stuffing
- Thenga / Coconut, grated / Kai thui - 2 cups
- Vellau / Bella / Jaggery - 2 (If you are using aachu ( square ) jaggery its 2 full / using undebella (round jaggery) its 3 cups, grated
- Soaked white rice / Arshi / Akki - 1/4 cup
- Poppy Seeds / Gasgase - 1 tsp
Method
- Thenga/Kai/Coconut, Vellu / bella/jaggery, drian out all the water in the rice, alltogether grind into a smooth paste in the blender
- Transfer sweet mixture into thick pan and in the low flame cook and constantly stir it will come out thick then remove from the fire cool a bit and make a small size balls and keep aside.
Ingredients for obbatt dough
- Chiroti rave / Sojji Rave - 1/2 kg - 500grms
- Maida / All Purpose Flour - 1/4 kg - 250grms
- Oil - 2 spoon
- Mix dough and knead well. Keep aside for few mins. Make a medium size balls
- Roll it (size should be poori) with the help of maida flour
- In the centre put sweet mixture and cover the edges and sprinkle gasgase / poppy seeds roll it like flat just like chapati
- Then heat the tawa place obattu roast on low flame. Cook both the side, apply little ghee / oil
- It will turn on golden color
- Repeat the same for the rest of dough balls and sweet mixture
- Serve with ghee
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