Ingredients with Measurements:
-1 cup split moong dal
-1 cup jaggery
-1/2 cup desiccated coconut
-1/2 cup ghee
-1/2 teaspoon cardamom powder
-1/4 teaspoon nutmeg powder
-1/4 teaspoon saffron strands
-1/4 cup chopped almonds
-1/4 cup chopped cashews
-1/4 cup raisins
Special Equipment Needed:
-Heavy bottomed pan
-Rolling pin
-Plate
Step-by-Step Instructions:
1. Soak the split moong dal in water for about 2 hours.
2. Drain the water and grind the dal into a coarse paste.
3. Heat the ghee in a heavy bottomed pan and add the dal paste.
4. Cook the dal paste on low heat for about 10 minutes, stirring continuously.
5. Add the jaggery and mix until it is completely melted.
6. Add the desiccated coconut, cardamom powder, nutmeg powder, saffron strands, chopped almonds, chopped cashews and raisins.
7. Cook for another 5 minutes until the mixture thickens.
8. Remove from heat and let it cool.
9. Once the mixture has cooled, take a portion of the mixture and roll it into a ball.
10. Place the ball on a plate and flatten it with a rolling pin.
11. Repeat the same process with the remaining mixture.
Time:
Preparation Time: 2 hours
Cooking Time: 15 minutes
Temperature: Low heat
Serving Size: 8-10 Bobbatlu
Nutritional Information:
Calories: 200 kcal
Carbohydrates: 25 g
Protein: 5 g
Fat: 10 g
Substitutions for Ingredients:
-Jaggery can be substituted with brown sugar.
-Desiccated coconut can be substituted with fresh grated coconut.
-Ghee can be substituted with vegetable oil.
Variations:
-The Bobbatlu can be filled with a mixture of chopped nuts and raisins.
-The Bobbatlu can be topped with a mixture of chopped nuts and raisins.
Tips and Tricks:
-Soak the split moong dal for at least 2 hours to ensure that it is soft and easy to grind.
-Cook the dal paste on low heat to ensure that it is cooked through.
-Roll the Bobbatlu into balls and flatten them with a rolling pin to ensure that they are evenly shaped.
Storage Instructions:
-The Bobbatlu can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
-The Bobbatlu can be reheated in the microwave for 1-2 minutes.
Presentation Ideas:
-The Bobbatlu can be served on a platter with a garnish of chopped nuts and raisins.
-The Bobbatlu can be served with a dollop of ghee and a sprinkle of cardamom powder.
Garnishes:
-Chopped almonds
-Chopped cashews
-Raisins
Pairings:
-The Bobbatlu can be served with a cup of hot tea or coffee.
Suggested Side Dishes:
-The Bobbatlu can be served with a side of yogurt or chutney.
Troubleshooting Advice:
-If the Bobbatlu is too dry, add a tablespoon of ghee and mix until it is incorporated.
-If the Bobbatlu is too wet, add a tablespoon of desiccated coconut and mix until it is incorporated.
Food Safety Advice:
-Always use clean utensils and surfaces when preparing the Bobbatlu.
-Always store the Bobbatlu in an airtight container in the refrigerator.
Food History:
Moong Dal Bobbatlu is a traditional Indian sweet dish that is usually prepared during festivals and special occasions. It is believed to have originated in the state of Andhra Pradesh in South India.
Flavor Profiles:
The Bobbatlu has a sweet and nutty flavor with hints of cardamom and nutmeg.
Serving Suggestions:
-The Bobbatlu can be served as a dessert after a meal.
-The Bobbatlu can be served as an afternoon snack with a cup of tea or coffee.
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Region: Indian