Ingredients

Maida (Plain Flour),
1 cup Chiroti Rava (Soji, Fine Semolina),
1 cup Butter,
2 tablespoons Kobbari (Copra, dried coconut),
1 cup (Powdered) Sugar,
1 cup (Powdered) Gasagasa (Khus khus, mildly roasted),
1 teaspoon Cardamom,
6 Saffron,
a dozen strands Pachakarpooram (edible camphor) tiny piece.

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Methods

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Dough: Mix the dough of maida and rava with a little turmeric and salt, after rubbing in the butter, with water as needed. Let the dough rest for 30 minutes or so.

Stuffing: Mix grated and powdered coconut with sugar powder, khas khas, cardamom, saffron and pachakarpooram into a dry powdery stuffing.

Make small balls of the dough and roll it with a rolling pin like a chapati. Put a tablespoon of stuffing on the round, cover fully with another round (or fold in half) and roll again, carefully, as you would a stuffed parantha, so the stuffing doesn't not ooze out. Pan fry both sides without adding any ghee. Kobbari Obbattu, a lovely Crisp biscuit, is ready to be offered.