Happy Chandramana Ugadi everyone🙏🙏Hands down one of my all time favorite desserts!! Just thinking about it takes me back to my childhood and all the fun I had with my family growing up. So I decided to ring in this UGADI with OBATTU (with a twist, Of course) I tried adding dates, pumpkin seeds, sunflower seeds and chia seeds to the original recipe (tried it out for the first time) and its Bang On Baby!! Simply Love it!! Do give it a try.

Ingredients

For Filling

Fresh Coconut-1 cup (grated)

Pitted Dates-1/2cup

Chia Seeds-2 tbsp

Sunflower Seeds-1 tbsp

Pumpkin Seeds-1 tbsp

Sesame Seeds-1 tbsp

Cardamom-2

Jaggery-1/2 cup

For Dough

Fine Sooji-1 cup

All purpose flour-1/4cup

Salt-1 pinch

Turmeric-1 pinch

Water-1 cup

Oil-1 cup

Method

To make the dough:

Mix together Sooji, all purpose flour, salt and turmeric with required amount of water to form a dense dough ( chapati dough consisitency) and let the soak in water for 2 hrs.After 2 hrs take the dough out of water and knead it well and top it with oil and let it soak for at least 2 hrs in the oil. Make small lime sized balls and set aside.

To make the filling:

Dry roast all the seeds separately till crisp and golden brown and make a fine powder. Grind coconut, dates & cardamom into a fine paste adding very little water.

In a heavy bottom pan add jaggery and 1/2 cup of water and let it come to a boil, keep stirring till it forms a soft ball consistency.Now add the coconut paste and seeds powder to it and mix well.Keep stirring constantly till it thickens (you should be able to form balls with this filling) Make small lime sized balls and set aside.

Heat a skillet on medium flame, take one dough ball and flatten it a little and add the coconut filling to it and seal it well.Now, roll it very softly using a rolling pin( roll in-between 2 plastic sheets or parchment paper ) to a medium thickness and gently transfer it to the skillet and cook on both sides till golden brown.

Enjoy it with warm topped with a tsp of ghee.