Still settling for ordinary desserts for your festivities? Whether Ganesh Chaturthi or Ugadi, why not savor a slice of tradition instead? Wondering if it`s a modak, ladoo or gulab jamun? No, you`re in for a surprise! Welcome Bakshalu, a lesser known cultural icon from India.
Made with flour, chana dal and a hint of sweetness, Bakshalus are heritage-bearing treats that speak high of nutrition and flavor. Also known as Obatta, Holige and Pooran Poli, Bakshalu has immunity-boosting benefits and is packed with protein, vitamins, minerals, and fiber.
Now, for sweetness, we usually depend on refined or white sugar but that as we know comes with its set of health issues. Hence, as an alternative, jaggery is what we can look forward to!
So, what is a Bakshalu and how is it made? Find out the nitty-gritties as you read through this blog.
Bakshalu - a taste of tradition and flavor
A cherished dish in Indian culinary traditions, Bakshalu is more than just a sweet bread. Symbolizing happiness and prosperity during festivities, Bakshalu represents the essence of wholesome goodness.
The stuffing, called Poornam, is a delicious mix of cooked chana dal and jaggery blended into a fine paste. While modern blenders and pressure cookers can speed up the process, making Bakshalu still takes a bit of time and planning.
Here, we’ll share an authentic Bakshalu recipe straight from ‘My Curry Veda’ to help you create this delightful dish at home. So, let's dive into the ingredient list.
Ingredients To Make Bakshalu With Jaggery
-
Organic jaggery (crushed or powdered)
-
Chana dal, or Bengal gram, 1 cup
-
Cardamom
-
Turmeric
-
Organic whole wheat flour, 1 cup
-
Salt
-
Water
Steps to Prepare Bakshalu
Soak the bengal gram or chana dal for 30 to 40 minutes or overnight.
Preparing the dough
-
Mix whole wheat flour, a spoonful of ghee, and a pinch of salt.
-
Gradually add water and knead into a soft dough.
-
Let it rest.
Preparation of the Poornam (Filling)
-
Soak chana dal for 30-40 minutes or overnight. Cook until soft, strain, and blend with jaggery and cardamom into a smooth paste.
-
Cook this mixture in a pan with ghee until it thickens. Let it cool.
Assembling and Cooking Bakshalu
-
Divide dough into balls, roll into circles, place poornam filling, fold dough over, and roll out thinly.
-
Cook on a hot griddle with ghee until golden brown on both sides.
Now, Bakshalu has journeyed through many regions, evolving with each stop. That means there are plenty of variations for you to explore and discover your favorite version of Bakshalu.
So, let’s dive in and learn how to make Bakshalu with jaggery in the Maharashtrian style, known as Pooran Poli, and the Karnataka version, called Holige, each with their unique twists using coconut and spices.
Pooran Poli
We all know Pooran Poli as a beloved dish in Maharashtra that is enjoyed not just during festivals but on any special occasion. Now, it is quite similar to the traditional Bakshalu recipe, with the main difference being the addition of spices.
Usually, Pooran poli is made of chana dal, jaggery, whole wheat, and spices like dry ginger powder, cardamom, nutmeg powder, and crushed fennel. The spices are added when sautéing the chana dal and jaggery mixture in ghee. Then, once the mixture cools down, it is stuffed into the dough and rolled into thin parathas. Next, cook the paratha on a hot tava using ghee until it turns golden brown. Your Pooran Poli is now ready to eat! Serve it with unsweetened yogurt or a drizzle of ghee, and your ‘niwala’ is ready to savor.
Next up, let's explore how to make Bakshalu with jaggery and coconut, inspired by the flavors of Karnataka and Kerala.
Bobatlu, Holige, or Obattu
What comes to mind when you think about Kerala and Karnataka? Is it coconut? You're right!
So, when the traditional recipe for Bakshalu reached these regions, it naturally incorporated the local favorite - coconut. This gives you a more nutritious version of Bakshalu.
Though the base recipe remains the same, here's how to add coconut to your Bakshalu:
-
If you have fresh coconuts, great!
-
Crush them or cut them into small cubes.
-
Alternatively, you can use readily available crushed coconut powder.
Pro-tip: Fresh coconut will always taste better, but the powder works well too.
-
Blend the coconut cubes or powder with chana dal and jaggery into a smooth paste.
-
The next steps are just like the traditional Bakshalu recipe, i.e., sauté the paste in ghee until cooked, then stuff and roll it into parathas. And you are ready for your feast!
Now that you know the three ways to make Bakshalu with jaggery, coconut, and spices, here are some tips to make the process a little easier.
Secret Sauce:
These tips come from home chef Dassana, the author of the popular cooking blog ‘Veg Recipes of India.’ So, you can trust that these will help you achieve the best results:
-
Take your time and knead the dough thoroughly.
-
Add plenty of ghee to the dough for a melt-in-your-mouth texture.
-
Ensure the chana dal is well-cooked, (Pro-tip: undercooked dal can make the jaggery hard and ruin the stuffing's texture).
-
Make sure the stuffing is smooth and lump-free to prevent the dough from breaking while rolling.
-
Don’t overcook the Bakshalu or Pooran Poli.
FAQs
Q: What is the difference between Holige and Obbattu?
A: Holige and Obbattu are just different names for Bakshalu and Puran Poli. The key difference is that Holige often includes coconut, while Obbattu does not.
Q: What is Puran Poli called in Karnataka?
A: In Karnataka, Puran Poli is known as Obbattu. In Andhra Pradesh, it goes by Bobbatlu or Holige.
Q: Which state is famous for Puran Poli?
A: Maharashtra is renowned for its Puran Poli, a sweet treat traditionally made during Makar Sankranti and Ganesh Chaturthi.
Q: Is Holige made of maida?
A: Holige can be made with maida (all-purpose flour) or whole wheat flour. Whole wheat flour is recommended for its additional health benefits. You can also use a mix of both for a balanced texture and added fiber.
Q: Is Obbattu good for your health?
A: Yes, Obbattu (Bakshalu/Puran Poli) is healthy. It’s a good source of protein, vitamins, and minerals thanks to the jaggery and chana dal used in the recipe.
Q: What is frozen Puran Poli?
A: Puran Poli is a traditional Indian sweet flatbread made by stuffing a wheat dough with a sweet filling of chana dal, jaggery or sugar, and spices. The filling is called "puran." Frozen Puran Poli is simply Puran Poli that has been prepared and then frozen for preservation, making it convenient to enjoy later.
Conclusion
As you prepare for your culinary journey with Bakshalu, remember it's more than a dessert. Infact, it's a journey into India's rich cultural heritage. Thus, whether celebrating a festival or simply craving a taste of tradition, Bakshalu with Jaggery promises to delight your senses and warm your heart.
So, ready to savor the authentic taste of Bakshalu? Check out the Two Brothers Organic Farms website for the finest organic ingredients that ensure every bite of your Bakshalu is a testament to quality and flavor. Order now and bring home a piece of Indian tradition to share with friends and family.
This blog captures the essence of Bakshalu with Jaggery, inviting you to indulge in its timeless flavors and nutritional benefits. Therefore, cheers to sweetness and joy in every bite!
