Authentic Andhra Bakshalu Recipe: A Traditional Indian Sweet Delight

Ingredients

For the Dough:

2 cups Wheat flour
1/4 teaspoon Salt
2 tablespoons Ghee
Water as needed

For the Filling:

1 cup Chana dal (Split chickpea)
2 cups Jaggery (unrefined sugar)
1 teaspoon Cardamom powder

For the Topping:

1/4 cup Ghee

Steps and instructions

Start by preparing the dough. In a bowl, combine wheat flour, salt, and ghee. Gradually add water as needed and knead into a soft dough. Cover the dough and let it rest for about 30 minutes.
To prepare the filling, rinse the chana dal thoroughly and cook it until it is well cooked but not mushy. Drain the cooked chana dal and let it cool.
Grind the cooled chana dal into a coarse powder. In a pan, add the ground chana dal and jaggery. Cook on medium heat until the jaggery melts and the mixture thickens.
Turn off the heat and add cardamom powder to the chana dal and jaggery mixture. Mix well and let it cool.
Divide the dough and the filling into equal parts. Roll out each dough ball into a circle, place a portion of the filling in the center, and fold the edges over to completely cover the filling. Roll out the filled dough again into a circle of desired thickness.
Heat a pan and cook each bakshalu on medium heat. Apply ghee on both sides while cooking. Cook until golden spots appear on both sides.
Repeat with the remaining dough and filling. Serve the bakshalu warm.

Tools for making

Bowl - For mixing the dough and preparing the filling.
Pan - To cook the chana dal and jaggery mixture.
Rolling Pin - To roll out the dough and shape the bakshalu.
Grinder - To grind the cooked chana dal into a coarse powder.
Spatula - To mix the filling and to flip the bakshalu while cooking.
Brush - To apply ghee on the bakshalu while cooking.
Cover - To rest the dough for 30 minutes.

Recipe variations

Use all-purpose flour instead of wheat flour for a lighter crust.
Replace the chana dal filling with a sweetened coconut filling.
Add chopped nuts like cashews or almonds to the filling for extra crunch.
Make a savory version by replacing the sweet filling with a spiced potato or lentil filling.
Experiment with different sweeteners like palm jaggery or maple syrup instead of regular jaggery.
Add a hint of saffron or rose water to the filling for added flavor.
For a gluten-free option, use a gluten-free flour blend instead of wheat flour.
Make a vegan version by substituting ghee with plant-based butter or coconut oil.
Add a sprinkle of cinnamon or nutmeg to the filling to enhance the spice profile.
Try using different lentils like moong dal or urad dal instead of chana dal for a unique twist.

Recipe overview

Bakshalu, also known as Puran Poli, is a traditional Indian sweet flatbread that's loved across different regions of the country. This delightful treat is usually enjoyed during festive seasons and special occasions. The Bakshalu recipe involves making a sweet filling of chana dal (split chickpea) and jaggery (unrefined sugar), which is encased in wheat dough and cooked to perfection. The dough is typically flavored with ghee (clarified butter), giving it a rich and delicious taste. This recipe will guide you through the process of making Bakshalu from scratch, starting with the preparation of the dough, followed by the sweet filling, and finally, cooking the flatbreads. Though it does involve a few steps, the end result is absolutely worth it. Perfect for those with a sweet tooth, this dish offers a wonderful blend of textures and flavors. Enjoy it warm for the most satisfying experience.

Common questions

Can I use all-purpose flour instead of wheat flour?
While traditionally bakshalu are made with wheat flour, you can use all-purpose flour as a substitute if desired. However, the texture and taste may slightly differ.
Can I replace jaggery with regular sugar?
Yes, you can use regular sugar instead of jaggery. However, jaggery adds a unique flavor and richness to the filling, so the taste may vary.
Can I use a different type of lentil for the filling?
No, chana dal (split chickpea) is traditionally used for the filling of bakshalu. Using a different type of lentil will change the taste and texture of the dish.
Can I make the dough and filling in advance?
Yes, you can prepare the dough and filling in advance. Store the dough in an airtight container in the refrigerator for up to 24 hours. The filling can also be stored in the refrigerator for up to 2 days. Make sure to bring them to room temperature before proceeding with the recipe.
Can I freeze bakshalu?
Yes, you can freeze bakshalu. Once cooked and cooled, place them in an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. Thaw them in the refrigerator and reheat before serving.

Serving dishes and utensils

Rolling Pin - Used for rolling out the dough and flattening the bakshalu.
Frying Pan - Used for cooking the bakshalu on the stovetop.
Spatula - Helps in flipping the bakshalu while cooking.
Brush - Used for applying ghee on the bakshalu while cooking.
Platter - Used for serving and presenting the bakshalu.

Origin stories

Bakshalu, also known as Puran Poli, is a sweet flatbread that hails from the Indian subcontinent, and it's a beloved staple across several regional cuisines. There's a beautiful tradition tied to this dish, as it's typically prepared during auspicious occasions and festivals, such as Ugadi (the Telugu New Year) and Holi (the festival of colors). The harmony of flavors in Bakshalu symbolizes the balance of emotions in life, where the sweetness of jaggery stands for happiness and the mild bitterness of chana dal represents the inevitable adversities. This dessert, therefore, serves as a gentle reminder to embrace life as it comes, with all its sweetness and bitterness - a testament to the philosophical depth of Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.