Kobbari / Coconut Bobbatlu

For Stuffing :

• 11/2 cup grated fresh Coconut / Pachi Kobbari
• 1 cup grated Jaggery
• 1 pinch Elaichi Powder

For Dough :

• 1 cup All Purpose Flour
• 1 pinch Salt
• 2 sp Oil
• 5 sp Ghee 

Preparation :

• In a bowl add little salt, oil to the maida and it mix well.
• Add enough water and make a soft dough, cover it & keep the dough aside for 1 hour.
• Add the grated jaggery in a pan with 1/4 cup of water & bring it to a boil.
• The jaggery dissolves completely, filter the jaggery water.
• In the same pan add jaggery syrup, grated coconut, elaichi & cook on medium flame.
• Keep stirring frequently, once the mixture starts to leave the sides of the pan turn off the flame.
• Remove from fire and pour on a plate for cool, let it cool for some time.
• When cool divide the coconut mixture into lemon size balls, divide the dough into the same.
• Take a dough ball on your palm & flatten into a round puri & place a stuffing ball & cover it carefully.
• Grease on a plastic paper and role out to thin round and cook both sides with little ghee.
• Now yummy yummy kobbari bobbatlu are ready to eat.