SUJI HALWA-BOBBATTU

SUJI HALWA-BOBBATTU/ SOJIAPPAM SHALLOW FRY

Suji halwa bobbattu tastes yummy,we shallo fried it due to calorie conscious.Previously we used to deep fry it,then it was called as Sojiappam.

Materials:

For Halwa:

Suji 1 cup

Sugar 1 cup

Ghee 3 tbsp

Water 2 cups

Place a heavy bottomed vessel on the stove,add 1 tsp ghee and roast the suji ravva in med temp till light brown .Keep it aside.

Add sugar and water in a seperate bowl and let it boil,after it is boiled add suji ravva slowly and cook in a low temp.

Now add ghee and cook till it turns in to a halwa paste,leaving the sides.

Switch off the stove,cover with a lid and allow to cool.

After it is cool,make small portions into round balls n keep them covered.

For Poli/bobbattu:

Maidha-2 cups

Salt a pinch

Water

Oil 2 to 3 tbsp

Mix maidha  well with water into a smooth  dough  ,like we prepare for puris.

Lastly pour 2 tbsp oil and mix n pat with the hands.It will be smooth .Keep it aside for more than one hour..it should be done before preparing the halwa.

After one hour make small portions into balls n keep them covered.

Method:

Taka a plantain leaf/plastic foil spread a few drops oil with your hand,take a small ball of maidha and spread it with your hands,in to a small puri.

Then take one halwa round ball,and keep it in the puri and cover from 4 sides.

Now again press with your oily  hand and spread it ,and place directly on tawa and shallow fry with oil/ghee as per your choice..

If you are not calorie conscious deep fry in ghee /oil.

A sweet item which we can offer as prasadam,children love them..This recipe is straightly from my sister padmas kitchen..