This sweet resembles flower sampenga ( champak ) , hence it is named like that. it is popular in Andhra Pradesh.
- Wheat Flour – 1 cup
- Maida – 1 cup
- Sugar – 100 grams
- Suji – 1 cup
- Ghee – 1/2 cup
- Take a bowl and mix wheat flour, maida, sugar, ghee well and make it into dough by adding little water.
- now, make round balls with the dough, just like you make for chapathi.
- now roll the balls like chapathi.
- now, make slits like cuts on the rolled dough.
- now, hold both the ends of the rolled dough and roll it, just like you unwrap a chocolate. [ reverse process ].
- now, take a pan and deep fry them, until they become golden brown.
- keep them aside.
- now, boil water in another pan and add sugar to make sugar syrup.
- once sugar syrup is made, dip the roasted sampengalu in it.
- yummy tasty sampenga puvvu sweet is ready 🙂
This recipe is known with various names all over India. In Andhra, it is called bobbattlu, in Maharashtra, it is called Puran Poli, in Karnataka, it is called holige and Boli in Tamil/Malayalam.
- Maida – 150 grams
- Jaggery – 50 grams
- Grated Coconut – 50 grams
- Ghee – 1 cup
- Take maida in a bowl and add ghee and mix nicely and keep it aside for 2-3 hours.
- take jaggery, grate it and put in a kadai and start cooking.
- keep stirring until jaggery becomes soft.
- to this jaggery, add the grated coconut and mix nicely.
- Now, take the maida and ghee dough and make small balls and roll like poori/chapati.
- now, place the jaggery – coconut mixture on the rolled dough and mix nicely.
- now, roll again like poori/ chapati.
- Take a pan and pour ghee on it and let it become hot.
- now, toast the rolled dough until it becomes slightly golden.
- serve hot 🙂
- yummy bobbattu/puran poli/ holige/boli is ready 🙂