Plain Bobbatlu

Recipe by
Total Time:
2.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • For stuffing: 1 cup - Bengal gram dal (channa dal)
  • 1.5 cups - sugar
  • 8 - cardamoms
  • For cover: 1/2 cup - maida
  • 1/2 cup - wheat flour
  • 1 cup - oil

How to Make Plain Bobbatlu

  • Wash the dal and cook it with just enough water. Dal must be cooked very well.
  • Mix together the maida, wheat flour and a pinch of salt with some water.
  • Make a hard dough of it and knead it by adding oil slowly till the dough becomes very soft and pliable.
  • Keep it covered for about 2 hours.
  • Take the cooked dal and drain out any extra water in it. Mash it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt.
  • Heat the mixture on low flame till it is almost dry.
  • Let it cool and then add powdered cardamom to make it into 10 or 12 equal-sized balls.
  • Knead the maida mixture and divide it into equal number of balls.
  • Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand. The ball should be thin at the edges and thick in the middle.
  • Put the sweet ball in the middle and cover it by bringing the edges together.
  • Repeat the procedure for all the balls.
  • Flatten each ball with the hand using a few drops of oil and fry it on low flame on tava.