Thengai Obbattu (Coconut Poli): Authentic South Indian Sweet Recipe
50 minutes
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About Thengai Obbattu (Coconut Poli): Authentic South Indian Sweet Recipe
Indulge in the delightful taste of Thengai Obbattu, a cherished South Indian sweet also known as Coconut Poli, Thengai Poli, or Kayi Holige. This traditional treat, often made during festivals like Bogi, features a melt-in-your-mouth coconut filling encased in a delicate golden dough.Our easy-to-follow recipe guides you through creating this iconic dessert. The fragrant coconut and spice filling, perfectly complemented by soft, ghee-cooked dough, is a true celebration of South Indian flavors. Prepare to be amazed by how simple it is to bring this taste of tradition to your kitchen.Whether you're a seasoned baker or a culinary novice, this recipe is designed for success. Get ready to impress your family and friends with this irresistible and authentic Thengai Obbattu!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
- 1/2 cup All-Purpose Flour or flour flour
- 1.5 tsp Salt of, or as per taste
- Batter or water water prepare
- Oil for deep frying
- 2 spoons Ghee
- 2 cup Coconut grated fresh
- 1 spoon Cardamom Powder elaichi
- 1 cup Jaggery crushed
Instructions
Prepare the Dough
- Combine all-purpose flour and salt in a bowl. Gradually add water while mixing until a soft, pliable dough forms. Knead for 2-3 minutes, adding a tablespoon of ghee to the dough for added softness. Cover and let rest for at least 30 minutes.
Make the Filling
- Heat ghee in a pan. Add the grated coconut and fry until golden brown, stirring frequently to prevent burning. This takes about 8-10 minutes. Stir in cardamom powder and continue to fry for another minute. Add jaggery and mix well until completely melted and combined with the coconut.
Assemble and Fry
- Once the coconut mixture has cooled slightly, form small balls. Roll out small portions of the rested dough into thin circles. Place a coconut ball in the center of each circle. Gently pleat the edges of the dough to form a parcel, pinching the edges to seal completely.
Deep Fry
- Heat oil in a deep frying pan or wok. Carefully drop the sealed parcels into the hot oil. Fry them, turning occasionally, until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- Your delicious Thengai Obbattu is now ready to be served warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Thengai Obbattu
- For a richer flavor, use homemade ghee.
- If your dough is too sticky, add a little more flour. If it's too dry, add a teaspoon of water at a time.
- Don't overcrowd the pan when frying. Fry the obbattu in batches to ensure even browning and crispiness.
- Adjust the amount of jaggery according to your preference for sweetness. You can also experiment with adding other spices like nutmeg or cinnamon to the filling.
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Recipe Nutrition
Calories: 410kcalCarbohydrates: 8gProtein: 1gFat: 42gSaturated Fat: 1gPolyunsaturated Fat: 12.3gMonounsaturated Fat: 24.6gSodium: 570mg
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4 Comments
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I’m in love with this recipe already!
This is perfect! Can’t wait to taste it.
Looks so yummy! Excited to make it.
Looks so incredible! Thank you for sharing.