[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

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Obbattu is a traditional and lip-smacking sweet dish that is typically made on festival days like Vara Maha Lakshmi Vrata, Ugadi, Ganesh Chaturthi, Dasara and Diwali. This sweet delicacy is also known by such names as holige, bobbatlu or puran poli. Relish obbattu hot with a generous topping of ghee.

The traditional roots of obbattu or holige and its exotic taste should make you keen to know how to make holige. The sweet aroma, which sails through the air, as you prepare this food, should make you and others in your house to crave to taste obbattu.

The two of the ways to make obbattu are: 1. Easy method. This video uses this method. 2. Traditional method.

At the heart of the rich taste of obbattu is the hoorana or the filling for the dough or kanaka. The hoorana will have a soft texture like butter. Everyone, especially children, like to eat hoorana. It melts in the mouth!

To make the hoorana you have to use jaggery and not sugar. The jaggery is one of the ingredients of the obbattu recipe that gives this sweet cuisine a superb taste. The cardamom powder, another of the items of the holige recipe, gives it a fine flavor. The turmeric powder gives an attractive color to this dish.

Jaggery, cardamom powder and turmeric also contribute to the health value of obbattu.

Toor dal, chana dal and coconut gratings also pave the way to make the obbattu delicious and nutritious.

It is not uncommon to enjoy obbattu not only on the day of a festival, but also on some immediate day(s) following it!

For this purpose, you will have to make large quantity of dough and hoorana to prepare fresh obbattu, holige or puran poli. Be sure to keep the additional quantity of dough and the hoorana in the refrigerator.

Whether you relish obbattu on the festival day or also on other days, the great taste of this sweet dish should leave an indelible stamp on your taste buds.

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Step-by-step instructions to make obbattu, holige, bobbatlu or puran poli, easy method:

https://southindianvegrecipes.com/sweets_recipes/obbattu.html

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Step-by-step instructions to make obbattu, holige, bobbatlu or puran poli, traditional method:

https://southindianvegrecipes.com/sweets_recipes/holige_recipe.html

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Step-by-step instructions to make obbattu saaru or obbattu sambar:

https://southindianvegrecipes.com/sambar_curry_recipes/obbattu_saaru.html

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Step-by-step instructions to make ghee at home:

https://southindianvegrecipes.com/miscellaneous_recipes/How_to_make_ghee.html

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