Kobbari Bhakshalu | Coconut Bhaksham / Poli

Kobbari Bhaksham – Is a South indian dessert recipe made with coconut, jaggery and chiroti rava/semolina. This is the simplest and quickest among other bhaksham/poli recipes. Unlike other traditional poli recipes, this poli’s struffing is made with coconut and jaggery, no lentils are used. No cooking needed for stuffing.

Just follow the tips and enjoy this delicious sweet within minutes. No experience needed. I am making these for the 1 st time. But they came out great.

Other Bhaksham/Poli recipes:

Step by step photo instructions

Dough:

Add 1/2 cup semolina, pinch of salt and 1 tsp oil in a mixing bowl. Add 1/4 cup water to make dough. Rest it for 4-5 hrs or overnight.

  • Before making, add 2 tsp oil, knead again.

Stuffing:

  • Boil 2 tbsp water in a small sauce pan, add 1 tbsp sooji rava, cook till it gets thick. Keep aside.
  • Heat a pan, add 1 cup coconut and fry on low flame until the water evaporates. Let it cool.
  • Transfer it to a blender jar, add 3/4 cup jaggery. Blend to a smooth paste.
  • Take this paste in a bowl, add 3-4 tbsp roasted chickpea powder(pappula podi) and mix.
  • Now add cooked sooji rava and mix once again well. Stuffing is ready.

Making Bhaksham/Poli:

  • Take a butter paper and apply 1 tsp of oil.
  • Place a piece of dough and spread it lightly with your hands.
  • Place a ball of stuffing and seal the stuffing with dough.
  • Press it a little, turn it over and add 1 tsp oil.
  • Cover it with a plastic film/sheet, spread it as thin as you like by applying a little pressure with your hand.
  • Remove the plastic film and pour 1 tsp oil.
  • Transfer it onto a heated pan, cook both sides on low flame.Serve Bhakshams with ghee.

How to make Kobbari Bhakshalu | Coconut Bhaksham / Poli

PREP TIME: 15 MINS  COOK TIME: 6 MINS  TOTAL TIME: 21 MINS  SOAKING TIME : 4 -5 HRS COURSE: DESSERTS/SWEETS CUISINE: INDIAN SERVINGS : 3

Ingredients

  • chiroti rava / semolina – 1/2 cup
  • fresh grated coconut – 1 cup
  • jaggery – 3/4 cup
  • sooji/rava – 1 tbsp
  • pappula podi(roasted chickpea powder or putnala pappu podi) – 3-4 tbsp (adjust)

Instructions

  1. Dough:
    • Add semolina, pinch of salt and 1 tsp oil in a mixing bowl. Add 1/4 cup water to make dough. Rest it for 4-5 hrs or overnight.
    • Before making, add 2 tsp oil, knead again.
  2. Stuffing:
    • Boil 2 tbsp water in a small sauce pan, add 1 tbsp sooji rava, cook till it gets thick. Keep aside.
    • Heat a pan, add coconut and fry on low flame until the water evaporates. Let it cool.
    • Transfer it to a blender jar, add jaggery. Blend to a smooth paste.
    • Take this paste in a bowl, add roasted chickpea powder(pappula podi) and mix.
    • Now add cooked sooji rava and mix once again well. Stuffing is ready.
  3. Making Bhaksham/Poli:
    • Take a butter paper and apply 1 tsp of oil.
    • Place a piece of dough and spread it lightly with your hands.
    • Place a ball of stuffing and seal the stuffing with dough.
    • Press it a little, turn it over and add 1 tsp oil.
    • Cover it with a plastic film/sheet, spread it as thin as you like by applying a little pressure with your hand.
    • Remove the plastic film and pour 1 tsp oil.
    • Transfer it onto a heated pan, cook both sides on low flame.
  4. Serve Bhakshams with ghee.

Tips

  1. If the stuffing is still too soft, add some more pappula podi.
  2. Roasting the coconut helps to reduce the moisture from the coconut. This step helps to get the stuffing in the right consistency.
  3. 1/2 cup semolina is enough for this stuffing quantity.
  4. Adding the cooked sooji rava into stuffing makes it easier for you to make poli without breakage.
  5. You may also use dry coconut, but using fresh coconut is more tastier.

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