What you need: Makes 20 medium sized breads/obbattus
For the stuffing:
3 cups raw almonds, whole
2 Tbsp ghee
1 cup white sugar
1 cup khova/condensed milk cake, grated
2 whole green cardamoms, peel the skin and powder the seeds.
For the covering:
1 cups all purpose flour/maida
1 cup chirotee rava/ fine semolina
1 cup warm water, more if needed
1/4 cup oil
1/8 tsp turmeric
1/4 tsp salt
Making the outer shell:
Using a dough blade in the processor, add in the all purpose flour, chirotee rava, turmeric, salt and 2 tsp oil. Pulse it 3 times. Now add in 3/4 to 1 cup water and turn it on, to form a crumbly dough consistency. It should be elastic (like soft chewing gum). Now add in 1/4 cup oil and finish it with 3 -5 quick pulses.
Knead it out on a flour surface, cover and set aside. You can do the whole process by hand, you will have to knead it with greased hands, for a really long time, say 15 minutes, to get the same elasticity. Place it in an airtight box and let it rest for 3 hours or overnight.
Making the stuffing:
In a grinder, powder the almonds. In a large skillet or wok on low heat, add the almond powder; roast it with ghee until it is aromatic; about 3 to 5 minutes. Add sugar, let it melt and cook for about a miute; toss in the grated khova. Cook on low heat. At first the mixture will become runny, and then thicken, it should take about 5 to 8 minutes.
Sprinkle the cardamom powder. Stir constantly, watching not to burn it. This requires a little patience. Once the mixture gathers to a pulp, or super soft dough consistency, turn off the heat. Let it cool. The mixture will thicken to a soft dough. This will make the stuffing.
Stuffing and rolling out the bread:
Take the stuffing, divide it into 20 equal sized balls and place it on a plate.
The same way, divide the elastic flour covering into 20 equal portions and set on a plate. Cover the stuffing and coat with a damp towel, so it does not dry and crack.
On a rolling surface, dust flour generously.
Take one portion of the covering dough, flatten it out in your palm and roll it a little bit, to from a small patty.
Place the sweet filling on the center of the flour dough. Using both hands, stretch the outer flour dough so it covers the carrot stuffing. Once your reach teh top, twist teh dough, and pinch off any excess. If it’s your first time, be patient, till you get the hang of it.
Dip this stuffed dumpling in a little flour. Invert the sealed side face down, and gently pat it down, flattening it out evenly to look like a patty.
Using a rolling pin, roll it out into a 4 to 6 inch flat bread, constantly dusting it with flour.
Heat up a griddle on medium heat. When it starts to smoke, gently and quickly, invert the flatbread on to the pan. Let it cook on low heat.
Slightly lift the edges, if it’s a golden brown, make a quick and gentle flip. Cook it the same, on the other side. It can be served with warm ghee/clarified butter or warm milk. Yum!