On this auspicious occasion I extend my heartiest best wishes to readers, their families and friends – Happpy Dussehra !
Dussehra or Vijayadashami (10th day of navratri) is one of the most celebrated Hindu festivals. People seek blessings from elders and give leaves of Jammi tree. In the evening, huge effigy of Ravan is burnt signifying victory of Lord Ram.
Bakshalu /Poli is a traditional sweet I learnt from my grandma and mom. You should follow the proportion and method carefully otherwise it might tear, burn, stick to pan/rolling-pin etc. Once you get it right, you’ll be delighted. This sweet is prepared usually on eve of Dussehra.
- Chana daal / senigapapu – half cup
- Shredded jaggery – half cup
- Penni rava – one-fourth cup and three tblsp
- All purpose flour / maida – one-fourth cup and three tblsp
- Salt – a pinch
- Oil – one-fourth cup
- Kus kus – one-fourth cup
In a bowl add maida, penni rava, salt and one tblsp of oil. Mix well. Now add little by little water and make a dough. Add four tblsp of oil and make a soft dough.
Keep it aside and covered for two to three hours. Knead one more time and divide the dough into equal parts.
In a sauce pan, add chana daal and water. Boil it on medium heat, until daal is soft. (Daal should not be too soft). Strain and cool it.
Grind jaggery and chana daal together to make poornam (don’t add any water while grinding, otherwise it becomes like chutney consistency). Divide poornam into equal portions (same number as dough portions).
Grease the paper (in Andhra it is called ‘bakshalu paper or cigarette paper’ in grocery shops. If you don’t have this paper you can use parchment paper) and rolling-pin with oil. Hands should also be greased with oil. The pan should also be greased.
On the greased paper, put one portion of dough and spread the edges to make a small round.
Put one portion of poornam in the middle and cover it.
Pour little oil on top and turn it upside down. Sprinkle some kus kus on top and spread the ball gently with hands into a circle.
To spread it even more thin, use a rolling-pin. Roll it very gently. (If it’s not rolled gently then it might stick to the rolling-pin or tear. Always make sure that the rolling-pin is adequately greased. You can roll it as thin as possible or manageable.)
Flip the thin baksham onto a pan such that the paper is facing you. The pan should be on medium flame. Note that the pan should not be too hot, pan temperature and greasing should be same throughout. Slowly remove the paper, starting from one side. It should be done very gently else baksham may stick to paper and tear.
Once this side is cooked, flip it. You should not do too many flips. Transfer it to a plate, ready to serve. Make sure not to pile up all bakshams while they are hot. Keep them separate. You can serve it with ghee or milk or mango puree.
Serves two to three
Three hours (two hours soaking time)