Kesari - In a pan, heat the ½ cup of Ghee and roast few Cashes and Raisins till golden color and keep aside. Add and roast 1 cup of Sooji/Semolina till the aroma rises. Add ½ cup of Sugar, ½ tsp of Cardamom Powder, 2 cups of Water and few drops of Color to it and keep stirring till the sooji is cooked and leaves the corners of the pan. Add the cashews and raisins to the prepared kesari.
Dough - In a bowl, mix 2 cups of Maida/All Purpose Flour, ½ tsp of Salt and enough Water to make soft dough.
Bobbattu - Take a clean plastic sheet and apply oil to it. Make roti size balls from the dough and stuff smaller ball of kesari inside the dough closing the dough ball. Gently press the stuffed dough with your hands on the plastic sheet and flatten it out as much as possible. Then, fry it on a flat pan with enough oil.
Dough - In a bowl, mix 2 cups of Maida/All Purpose Flour, ½ tsp of Salt and enough Water to make soft dough.
Bobbattu - Take a clean plastic sheet and apply oil to it. Make roti size balls from the dough and stuff smaller ball of kesari inside the dough closing the dough ball. Gently press the stuffed dough with your hands on the plastic sheet and flatten it out as much as possible. Then, fry it on a flat pan with enough oil.
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