Paneer Bakshalu / Bobbatlu

April 6, 2008 at 5:51 am Leave a comment


Paneer : 1 cup
Sugar : 1 cup
Shredded carrot : Carrot thurumu : 1/2 cup
Maida : 1 cup
Peni ravva or sooji if peni ravva not available : 1/2 cup
Ghee  : 1 tablespoon
Vegetable oil : optional

Preparation :

1. In a wide bowl take paneer, sugar, shredded carrot. Mix well and cook in simmer until it becomes solid. Then add 1 teaspoon ghee and mix it well. Make them into lemon size ball.

2. Take 1 cup maida, pinch of salt, one teaspoon ghee, sooji in a bowl and mix well. Mix required milk or water to make dough. Make dough will make soft (just like bakshala pindy). Add 2 table spoons vegetable to the prepared dough and keep it aside for  one hour.

3. Take maida dough and make in to small lemon sized balls. Grease a thick plastic paper with oil and on place dough on top of it. Press the dough into small size poori. Put the paneer balls in the middle of the puri. Wrap the paneer ball with poori. Close the ends. Press the ball into round poori.

4. Heat a pan or skillet  grease it with oil or ghee when the pan is hot put the above pressed poori. When it gets a little brown spray the oil and fry it on the other side.

Panner baksham is ready to serve. This tastes very good.

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Entry filed under: Sweets, Ugadi Specials. Tags: , , , .

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