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Indulge in the authentic flavors of Bobbatlu, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.
In a mixing bowl, combine all-purpose flour, salt, and 1 tablespoon of ghee. Gradually add water, kneading into a soft, pliable dough. Cover and let it rest for at least 30 minutes.
Rinse chana dal thoroughly and pressure cook it with enough water until soft, about 15-20 minutes on medium heat. Drain any excess water completely.
Transfer the cooked chana dal to a pan, mash well, and add jaggery. Cook on low heat, stirring continuously, until the jaggery melts and the mixture thickens. Stir in cardamom powder and 1 tablespoon ghee. Let it cool, then shape into small lemon-sized balls.
Divide the rested dough into equal portions. Flatten each portion with your palm, place a chana dal ball in the center, and gently seal the edges. Lightly oil your hands and roll out each filled dough ball into a flat, thin disc (about 5-6 inch diameter).
Heat a skillet or tawa over medium flame. Place a rolled Bobbatlu on the skillet, cook for 1 minute, then drizzle a little ghee around the sides. Flip and cook until golden brown spots appear on both sides. Repeat with remaining portions, adjusting heat as necessary. Serve warm.
