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Treat for the day
Executive Chef, Novotel Hyderabad Convention Centre and HICC, G Muthu Kumar shares the recipe for scrumptious Ugadi treat, Kukumpuvvukesari Bobbatlu
Executive Chef, Novotel Hyderabad Convention Centre and HICC, G Muthu Kumar shares the recipe for scrumptious Ugadi treat, Kukumpuvvukesari Bobbatlu
Kesari Ingredients
Semolina 250gms
Sugar 400gms
Ghee 400gms
Cardamom 5gms
Saffron 1 gm
Water 750 ml
For dough
Flour 500gms
Milk 300 ml
Ghee 50 ml
Procedure:Kesari
Dry roast rawa using little ghee in a heavy bottomed vessel, keep aside and let cool. In the same vessel boil water add powdered cardamom and sugar.
Add few strands of saffron to the boiling syrup. Now slowly whisk in the roasted semolina by gradually pouring at a slow pace to avoid lumps. Add rest of the ghee to the kesari and let it cool.
Bobbattlu
Knead a soft dough using flour, milk and ghee. Portion it to 50gms each and rest for a while.
Stuff the portioned dough with Kesariand roll into flat pancakes without tearing
Shallow fry on a hot griddle using ghee.
Serve hot with some melted ghee on side.
Makes 20 Bobbatlu.
