Sunday, January 31, 2016

Til Ubatti

Til a che ubatti or Obattu / Puranpoli is one of most awesome sweet served hot and drizzled with little Ghee /Clarified butter is such a lovely treat isn't it....I usually try ubatti with chanadal and Jaggary like how its traditionally done this lovely recipe was shared by my mom it was awesome to taste and so easy to prepare as well can be made quickly and it gave such a lovely flavour of til that I simply loved this variation ....too good to taste and this is definitely one of those sweets which I loved making as well as feasting on it....made you drool right ....try it and love it ...Happy cooking is the recipe :)


1 cup Maida

2 tbsp oil (hot)

pinch of salt 

Little sugar

large pinch of Haldi /turmeric powder

For the filling 

1/4 cup white Sesame seeds / til 

2 tbsp Khus Khus (roasted)

3 tbsp desiccated coconut 

2-3 tbsp Jaggery 

1 tbsp cashews 

1 tbsp groundnuts /peanuts (roasted)

4-5 elaichi / green cardamom seeds (discard the outer peel)

Other ingredients 

2 tbsp oil + 1 tbsp ghee  for roasting on chapathi tawa


  • Take a pan and roast sesame seeds on a low flame when it splutters switch off the flame and keep aside.
  • Dry roast Khus Khus and keep aside.
  • In Grinder add roasted sesame seeds, Khus Khus, Desiccated coconut (pls use only desiccated coconut here ),  jaggary , cashews, groundnuts, elaichi and give one whizz in mixer grinder .
  • Remove the mix shape in round ladoos and keep aside ( Actually they are so tasty you could serve just like that :D
  • Now in a mixing bowl add Maida, oil (heat it which its hot pour this on maida), pinch of salt, sugar, haldi and mix well add in little by little water to make a smooth dough . punch the dough and keep kneading for 2-3 mins Add little water and keep mixing again . Keep it aside . Now smear your hands with oil and knead the dough one last time and keep aside  covered with with moist muslin cloth for 15 -20 mins.
  • Pinch out balls of this dough and take a roller pin roll it once dust with little flour (some people do smear it with oil and do it but frankly I feel it consumes lot of oil so on a healthier note i dust with flour...choice is your's here )
  • Now take one filling and keep it on the small round shaped chapathi which you had rolled just once place the filling and close the edges (just like how you do for paratha).
  • Now repeat it with the remaining pinched balls when you have added the filling in all of them dust a little with flour and roll into thin chapathis.
  • Heat the tawa on a high flame when its hot place the rolled ubbati and and roast on both side for a min. 
  • Keep in a stored in container . Serve it Drizzled with ghee.

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