Showing posts with label Sweet-Recipes. Show all posts
Showing posts with label Sweet-Recipes. Show all posts

Coconut Jaggery Laddu

How To Prepare Coconut Jaggery laddu 


Coconut jaggery laddu is very simple to make and tasty too. Some places in Andhra called this coconut jaggery as “kobbari louz” and can be prepared with either sugar or jaggery and the main ingredients used for making the laddus are coconut, jaggery, and ghee. This is sweet dessert-snack and Coconut laddus are offered as prasadam for gods during the festival seasons. 

Ingredients required:

•    Coconut -1
•    Jaggery -1cup (grated)
•    Cashew nuts – 1 tablespoon
•    Cardamom powder – ½ tablespoon
•    Ghee – 1 tablespoon







Preparation Method: 

•    Chop the coconut into small pieces and clean it with fresh water.
•    In a blender, add chopped coconut and grate it. Keep it aside in a plate.
•    A cup of jaggery is enough for 2 cups of coconut powder.
•    Now switch on the stove and heat a pan.
•    Now add a cup of grated jaggery and ½ cup of water and melt it on low flame.
•    When the jaggery completely melts, switch off the stove.  
•     Filter the jaggery syrup using a strainer in order to remove the impurities.
•    Now switch on the stove and heat the same thick bottom pan.
•    Then pour the jaggery syrup into the pan and also add grated coconut into the pan, and boil it.
•    Mix it well and adjust the flame to medium.
•    Stir it continuously until the moisture evaporates.
•    Then add ½ tablespoon of cardamom powder into the mixture and mix it well.
•    Cardamom powder gives a nice taste and aroma to the laddus.
•    Then add cashew nuts which are optional and mix it well.
•    Then finally add ghee and mix it well.
•    Continue to cook till all the moisture evaporates and begins to look dry.
•    Then switch off the stove and transfer the coconut mixture into a bowl.
•    Then grease your palms with ghee and roll the mixture into the small sized ball.
•    Repeat the same process for the rest of the mixture.
•    Transfer the laddus to a serving plate.

         Tasty and delicious coconut jaggery laddus are ready now

               Coconut jaggery laddus can be served as an evening snack and can be offered as naivedhyam for the gods during festivals.


Note:
  •    Adjust the jaggery quantity to suit your taste.
  • These coconut jaggery laddus can be stored in an airtight container in cool and dry places and serve.

Nutrition facts:

Servings:  1 laddu

  • Total fat - 2g
  • Cholesterol – 6mg
  • Sodium – 20mg
  • Potassium – 5.8mg
  • Total carbs – 9g
  • Dietary fiber – 0.1g
  •  Sugars – 9g
  • Protein – 1g

Gavvalu Sweet Recipe

How To Make Gavvalu

(Andhra traditional sweet)


Gavvalu means shells. These Gavvalu are famous snack item in Andhra. Gavvalu is a sweet made with Maida flour, little water and sugar syrup. These Gavvalu are easy to prepare.



Ingredients required:

Maida flour – 1 cup
Bombay rava – 1 cup
Sugar – 1 cup
Cardamom powder – 1 tablespoon
Salt – 1 pinch
Oil for deep fry




Preparation method:

In a large mixing bowl, add a cup of Maida flour, Bombay rava and a pinch of salt.
Mix all the ingredients well.
Now heat a pan and add 2 tablespoons of oil and heat it.
Then switch off the stove and pour the heated oil into the maida flour and mix it well.
Now add little water gradually and start kneading the dough.
Don’t add all the water at a time.
The dough should be soft and similar to chapatti dough.
Now take the small portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process until the rest of the dough is done.
Now apply oil to the Gavvalu comb or peeta.
Now hold the Gavvala peeta with your left hand and take a dough ball and press gently it on the Gavvala peeta or comb with your thumb finger.
Carefully roll the Gavvalu little bit to give the shell shape. The ball gets impressions of the ridges of the Gavvala peeta.
Keep it in a plate.
Now repeat the same process and prepare the remaining Gavvalu until the rest of the dough is done.
Now heat a pan and add enough oil for deep frying the Gavvalu.
Once the oil is hot, slowly deep fry these Gavvalu into the hot oil.
Deep fry these Gavvalu on medium flame and stir slowly until it is golden brown color.
Once fried, remove the Gavvalu using spatula or slotted spoon to drain the excess oil.
Take out the fried Gavvalu into a plate.
Now heat a pan on another stove and add a cup of sugar and water.
Stir it slowly till it is sticky.
Once the syrup starts boiling allow it to simmer till the solution becomes thick and is of one string consistency.
Now turn off the flame and keep it aside.
Add a tablespoon of cardamom powder into the sugar syrup and mix it well.
Now add the fried Gavvalu into the sugar syrup and mix it well so that the gavvalu absorb the sugar syrup well.
Then transfer the Gavvalu in to serving plate.
                             
                                    Tasty and delicious Gavvalu are ready
                           Taste of this romatic mixture is simply divine! Enjoy!

Serving suggestions:

Serve Gavvalu at room temperature or chilled as a dessert or sweet.

Note:

Before frying Gavvalu, ensure that oil is sufficient hot.
Based on the size of the vessel and amount of oil, you can deep fry Gavvalu.
Don’t crowd the vessel with too many Gavvalu. Reduce the flame to medium and deep fry the Gavvalu to golden color.
Set them aside to cool completely. Store them in an airtight container and serve.
Adjust sugar to suit your taste.

Nutrition facts:

Total fat – 5g
Dietary fiber – 1g
Sugars – 13g
Protein – 1g

Malai Puri Sweet Recipe

How to Make Malai Puri Sweet Recipe


Malai puri sweet is a popular Bengali sweet that can be prepared even by newbies. It is quite simple to make and rich tasting sweet. In kalakand, you can add dry fruits as well flavourings of your choice. It tastes delicious with crumbled texture just like the one sold in sweet stalls.


Ingredients required:

Maida – 100g
Sugar – 200g
Sweet kova – 25g
Cardamom powder – 1 teaspoon
Oil for deep fry
Lemon – ½ slice



Preparation method:

1. In a large mixing bowl add 100g of Maida, 25g of sweet kova, 2 tablespoons of sugar, 1 tablespoon of cardamom powder.
2. Mix all the ingredients well.
3. Add enough water to make smooth dough.
4. Make sure that no lumps are formed and the batter consistency should be like dosa batter and set aside for 1 hour.
5. Meanwhile prepare the sugar syrup.
6. In a heavy bottomed vessel add 200g of sugar and 1 cup of water.
7. Bring that to boil and adjust to low flame, so it turns sticky and one strand consistency.
8. Add lemon juice extracted without seeds into the sugar syrup and add 1 teaspoon cardamom powder and mix it well.
9. Now turn off the stove.
10. Transfer the sugar syrup to the wide vessel.
11. Now heat oil in a flat bottom frying pan under medium flame.
12. Take a small ladleful of batter and pour that in the oil.
13. The batter will spread itself into small puries.
14. Don’t over crowd the vessel with puries.
15. Cook this mixture on medium heat till the sides turn golden.
16. Now flip them over and cook for few more minutes till it turns golden.
17. Once it is done, drain them and drop them in the warm sugar syrup.
18. Repeat the same process and fry them until golden color.
19. Let them stand in the syrup for 2 minutes, drain them and arrange them in a plate.
                                     
                                   Now delicious malpuas are ready
                               
Preparation of kalakand:

Ingredients required:

1. Milk – 1 liter
2. Sugar – 100g
3. Cardamom powder – 1 teaspoon
4. Ghee – 3 tablespoons
5. Lemon salt – 1 pinch
6. Cashew nuts – 5
7. Badam – 5

Preparation method:

Heat half liter milk in a thick bottomed vessel and bring to boil.
Stir constantly to prevent burning.
When milk comes to boil add 100g of sugar and mix it well.
Stir and adjust to low flame and heat till milk is thick and reduced to half.
Now add remaining half liter milk, if you can manage can increase the flame to medium while cooking, but make sure you don’t burn it.
Now add lemon salt to the boiling milk and stir it well.
Stir the mixture often so that it does not stick to the bottom of the pan or vessel.
After a short while, the kalakand mixture will start thickening well and looks like one mass and will begin to leave the sides of the pan.
Add 1 tablespoon of cardamom powder and 2 tablespoons of ghee to the mixture and mix it properly.
Now switch off the stove.
Take a vessel and grease it with 1 tablespoon of ghee.
Now pour the kalakand mixture in the greased vessel.
Shake the vessel gently so that the mixture spreads evenly.
You can also level with a spoon or spatula and rest it for 30 minutes so that kalakand completely comes to room temperature.
Now transfer the kalakand to the plate and after it sets, slice the kalakand into the desired size and shape.
Furthermore slice the cashews and badam into small pieces and garnish the kalakand with these nuts and lightly tuck them in.
Set aside for 5 minutes and slice into desired shape.
Now kalakand is also ready for the malai puri preparation.


                                             Now stuff the kalakand into the malpuas and roll it
                                 Transfer the rolled malai puri to a serving plate and garnish with dry fruits
                                             Delicious and sweet malai puries are ready

Note:

1. When you fry malpuas, if you see them disintegrating in the oil, then the batter is too thin and add more flour to make it thick.
2. If the batter is too thick then the malpua will be denser, so add more milk.
3. The sugar syrup doesn’t need to boil for longer. If you let it cook longer then the sugar will crystalize. Let the syrup boil till it gets little thick and sticky.

Nutrition facts:

1. Calories – 1592
2. Total carbs – 95.9
3. Protein – 33.5
4. Fat – 119.8

Kala Jamun Sweet Recipe

How to Make Kala Jamun Sweet


Kala jamun is a delicious Indian dessert very similar to gulab jamun. The main difference between gulab jamun and kala jamun is the color and texture. While gulab jamuns are golden colored balls, whereas the kala jamuns have a dark color with just some shades away from black. This color is achieved by frying the jamuns at a low flame for some time to get the dark color. Khoya or mawa is used to make julab jamuns or kala jamuns.

Ingredients required:

Instant gulab jamun mix – 200g
Sugar – 600g
Almonds -  6
Pista – 10
Cashew nut – 1 tablespoon
Cardamom powder – 2 teaspoons
Milk – 50ml
Saffron food color – 1 pinch
Refined oil/ Ghee – for deep fry



Preparation method:

Soak almonds and pista for 15 minutes.
After 15 minutes cut the almonds and pista into small pieces.
At the same time cut the cashew nuts into small pieces.
These almonds, pista, cashew nut pieces are used for stuffing purpose in the kala jamun.
In a large mixing bowl add gulab jamun mix (200g) and mix it well.
Add milk (50ml) to the gulab jamun powder and mix the mixture properly.
Use your hands to rub the mixture so that no lumps are formed.
If required add lit bit of water and knead the mixture into dough just like chapatti dough.
The dough must be little bit hard, rest it for some time.

Sugar syrup preparation:

In a bowl, add sugar (600g) and water (1 and half cup) and let it come to boil on medium flame.
Once the syrup starts boiling allow it to simmer till the solution becomes thick and is of one string consistency.
Now add cardamom powder (1 teaspoon) into the solution, stir it well.
Turn off the flame and keep it aside.

Ball Preparation:

1. Mix the dough once.
2. Use ¼th part of the dough for the stuffing purpose.
3. In this ¼th part of the dough add almonds, pista and cashew nut pieces along with cardamom powder (1 teaspoon) and sugar (1 tablespoon).
4. Mix it well.
5. Now add water in the saffron food color.
6. Then add saffron food color (2 tablespoons) to the mixture.
7. Mix it well.
8. Make small balls of the mixture or stuffing and keep it aside.
9. Now mix the remaining ¾th part the dough and make round shape, then press flatly between your palms.
10. Then stuff the mixture, cover and roll lightly and not heavily.
11. Grease your palm with few drops of ghee.
12. Now roll the ball again between your palms to give an oblong cylindrical shape.
13. Ensure that your kala jamuns are smooth and even and no cracks are formed because in that case your kala jamun will become limp and might break once it is dropped in the sugar syrup.
14. Roll all the jamuns this way.
15. Now balls are ready to fry.

Frying process:

a. Heat ghee/ oil in a frying pan, fry the balls in it and add 3-4 balls at a time.
b. Fry it on medium flame till it turns brown
c. Now gently slid the kala jamuns. Do not crowd and add the jamuns as per the size of the pan.
d. Keep on turning them in the oil, fry till they turn a shade or too darker than the golden fried color.
e. Once fried scoop them out with a drainer to drain the excess oil.
f. Whilst they are hot, quickly add them to the sugar syrup and mix well.
g. Fry all the jamuns in the same way and add them to the sugar syrup.
h. Cover and allow the jamuns to soak in the sugar syrup for 3-4 hours.
i. So that the jamuns absorb the sugar syrup well.
j. Transfer the jamuns in a serving bowl.

Tasty and delicious kala jamuns are ready
Taste of this romatic mixture is simply divine! Enjoy!

Serving suggestions:

Serve kala jamuns at room temperature or chilled as a dessert or sweet.
Decorate with silver vark and sprinkle with finely chopped nuts or grated coconut and serve.

Nutrition facts:

Sodium – 40mg
Potassium – 79mg
Total carbs – 14g
Dietary fibers – 1g
Sugars – 5g
Vitamin C – 45%
Calcium – 2%
Iron – 4%

Rava Kesari Boorelu/Burelu రవ్వ కేసరి బూరెలు


HOW TO MAKE RAVA KESARI BOORELU


RAVA KESARI Boorelu is one of the famous south Indian festive sweets.  Boorelu are in round shape and having a sweet and soft filling inside like chana dal filling/moong dal filling etc..,the outer covering is little crispy and can be made with maida/dosa batter/idli and dosa mix batter/gram flour batter.

Ingredients Required:

Urad dal – 1 cup
Rice – 1 cup
Bombay Rava/Sooji – 1 cup
Sugar – 2 cups
Cardamom powder – 1 teaspoon
Ghee – 3 tablespoons
Oil to deep fry
Salt as per taste



Preparation Method:

1. Take a bowl and soak urad dal (1 cup) for 6 hours.
2. Take another bowl and soak rice (1 cup) for 6 hours.
3. Pour the water (2 cups) in a pan; add Bombay rava (1 cup) in to the boiling water stir it continuously otherwise it will form lumps which then become very hard to dissolve.
4. Now add the sugar in very low flame mix it well until sugar is dissolved and it appears like a thick paste.
5. Then add cardamom powder (1 tea spoon) which gives a nice taste and aroma.
6. Finally add ghee (2 table spoon), mix it well and then switch off the stove.
7. Slightly cool the mixture.
8. Now wash and grind the soaked urad dal and rice to a thick batter.
9. The batter consistency should be like a thick idly batter.
10. Do not add too much water while grinding.
11. Mix salt to the batter and keep it aside.
12. After the halwa or RAVA KESARI is cooled, make small tight balls.
13. While making balls apply ghee to your hands so that the balls will be soft and comes round in shape.
14. Pour oil in a frying pan and let it boil.
15. Dip the small balls in the batter and drop them in hot oil.
16. The batter coated balls goes down and then comes up and floated.
17. Make sure that they should get fried on all sides, all this process must be done in medium flame.
18. Fry them till golden brown color.
19. Use a drainer for taking out the balls from the frying pan.
20. Transfer them onto the tissue for excess oil to get absorbed.
21. Like this fry all the remaining balls.

Your sweet and delicious Rava kesari Boorelu is ready now.
Serve them when they are hot.

Nutrition Facts: 

               Protein – 2.4g
               Vitamin A- 1.3%
               Copper – 3.4%
               Iron – 4.6%
               Riboflavin – 5.8%
                Zinc – 1.7%
Notes:

1. While grinding the batter do not add too much water, batter should be thick.
2. If you want more sweet then add extra sugar.
3. Mix some idly batter and dosa batter in a bowl and use it for coating.
                Enjoy eating Halwa or RAVA KESARI Boorelu


Bread Halwa Sweet in Telugu బ్రెడ్ హల్వా స్వీట్

HOW TO MAKE BREAD HALWA


The mouthwatering bread halwa is a simple and quickly made sweet dish. This bread halwa is not only easy to make with available ingredients in your pantry but also tastes delicious. Bread is of versatile in character that you can use it in many ways to create delightful dishes.

Ingredients Required:

Bread slices – 4
Sugar – ½ cup
Milk – ½ cup
Condensed milk – ¼ cup
Ghee to taste
Cashew nuts a handful
Raisin’s / kismis  - 2 tablespoons
Almonds – 2 tablespoons
Oil for deep fry
Red food color – a pinch
Cardamom powder – 1 tablespoon


Bread Halwa Preparation method:


1. Heat the pan and add the bread pieces.
2. Roast the pieces till it is golden brown. Do not add any oil/Ghee.
3. Repeat the procedure for the remaining pieces also.
4. Cut the roasted bread slices into 4 pieces.
5. Heat ghee in a pan, add some cashews and fry till golden
6. Keep it aside in a bowl.
7. Now fry almonds till golden color and keep it aside in a bowl.
8. Now add ghee in the same pan and heat it.
9. Add in kimis and fry. Remove it and set aside in a bowl.
10.  Now heat sufficient amount of oil in a pan and make it ready for deep fry.
11. Add bread pieces into oil and fry them until they turn to lite golden brown color, under medium flame.
12. Take care while doing the deep fry; the pieces should not turn dark in color. It should be lite golden brown in color.
13. Once fried, remove it using spatula and also drain excess oil.
14. Take out the fry pieces into a paper napkin, so it will absorb extra oil.
15. Repeat the procedure for the remaining pieces also.
16. Now take a pan and add sugar (½ cup) and water (½ cup) mix it well.
17. Boil the sugar syrup and then add fried bread pieces into the syrup.
18. Mix well and switch off the stove.
19. Wait for some time until the bread pieces absorb the sugar syrup.
20. Now switch on the stove, add in milk (½ cup) and condensed milk (1/4 cup) to the roasted bread.
21. Mix it well.
22. Let it cook for few minutes.
23. Meanwhile add little bit water into the food color.
24. Add food color (1 tablespoon) into the roasted bread pieces and mix well, under low flame.
25. Now it’s time to add fired nuts (almonds, cashews, kismis), mix well.
26. Finally Add in ghee (1 tablespoon) and cardamom powder (1 tablespoon). Mix it once until it starts leaving sides of pan and becomes glossy.
27. Then switch off the stove.
28. Now Transfer the halwa to a serving bowl.
29. Garnish the halwa with cashew nuts.

Tasty and delicious Bread Halwa is ready.

Notes:

Don’t compromise on ghee and then you will not get the desired halwa texture and consistency.
You can also add khoya instead of condensed milk.
When it turns into mass. Ghee will start to ooze out at the side, which is the correct time to switch off.
Keeps well for 2 days if refrigerated. Whenever needed, you can reheat it?

Nutrition facts:

Sugars – 38.82g
Dietary fiber – 2.35g
Protein – 12g
Vitamin C – 1.7mg
Iron – 3.3mg
Calcium – 163.5mg





Boondi Mithai Achu Sweet Recipe బూంది మిటాయి అచ్చు చేయడం ఎలా?

How to Make Boondi Mithai Achu


Bellam boondi is most popular Andhra sweet. Crispy boondi coated with jiggery makes you crave for more and more. Moreover, jiggery is healthy compared to sugar. It can be stored for a couple of weeks.

Ingredients required:

1. Gram flour – 1 cup
2. Rice flour – 1 cup
3. Jaggery – 2 cups
4. Crystal salt – 1 pinch
5. Oil for deep fry
6. Cardamom powder – 2tablespoons




Preparation method:

a. Heat oil for deep fry in a pan.
b. In a mixing bowl add 1 cup of gram flour, 1 cup of rice flour, salt as per taste and mix it well.
c. Gradually add water and make smooth batter.
d. The batter should not be thick; it should be like dosa batter consistency and lump free
e. Take a skimmer, place it above the pan.
f. Pour the batter in the skimmer. This batter will then drop into the pan in the form of small circular droplets.
g. You can also tap the edge of the skimmer to allow small droplets to fall into the pan.
h. Stir the boondis in the pan till golden brown under medium flame.
i. Remove boondi using a slotted spoon and place it over slotted vessel in order to drain the excess oil.
j. Prepare the remaining batter in the same manner and keep it aside.
k. Now in a wide large plate pour the boondi mixture into it.
l. Add cardamom powder and mix it properly and spread evenly.
m. For 1 cup of gram flour use 2 cups of jaggery.
n. Now switch on the stove and place a pan and heat it.
o. Add 2 cups of jaggery and 1 glass of water and stir it continuously.
p. Heat until the jaggery melts.
q. Strain the syrup and heat again until it thickens.
r. Now take a cup of water in a plate and drop some syrup into it.
s. If the syrup turns to a soft ball then your syrup is ready.
t. Now add the jaggery syrup to the boondi mixture and mix it well.
u. Immediately press that boondi mixture hardly with a glass all the sides.
v. Now cut the mixture into pieces when it is little bit warm.
w. Now transfer the boondi achu to a serving plate.
               
                                    Sweet and crispy Boondi Achu is ready to eat

Note:

1. You can store it in an air-tight container for at least 15 days and serve it.
2. Hold the skimmer 3 to 4 inches above the pan as the oil is very hot.

Nutrition facts:

1. Total fat – 4g
2. Sodium – 30mg
3. Total carbs – 52g
4. Dietary fiber – 4g
5. Sugars – 37g

Kova Kajjikayalu Sweet Recipe in Telugu కోవా కజ్జికాయలు చేయడం ఎలా?

How to Make Kova Kajikayalu Sweet


Kova kajikayalu is a south Indian recipe made using cream milk, sugar, ghee and Bombay rava. This dessert recipe is an interesting dish to serve on occasions and festivals. Making kova kajikayalu is so easy at home that even a first timer can make them very well.

Another similar sweet snack made on little bit similar process called karanji or kova kajikayalu are the sweets stuffed deep fried snacks. These are made during festivals. Traditionally these are made with dried copra which lends a unique aroma and taste to the kajikayalu. They can also be made with fresh coconut or desiccated coconut, if using fresh coconut it has to be roasted well and the shelf life is lesser.

Now coming to our kova kajikayalu ingredients


Ingredients required:

Cream milk – 4 cups
Sugar – 5 cups
Ghee – 1 cup
Bombay rava – 1 cup


Preparation method:

In a heavy bottomed vessel add cream milk (4 cups), sugar (5 cups) and mix it well.
Then add Bombay rava (1 cup) and ghee (1 cup).
With addition of ghee, milk curdles and forms a white precipitate (i.e., it forms into a white solid substance which looks like curd).
Stir and mix it well. Cook on a low flame, stir constantly to prevent burning.
Meanwhile grease a pan with some ghee.
After short while, it becomes a thick mass and will begin to leave the sides of the pan.
Now switch off the stove.
Transfer the kova to the greased plate.
Smooth the top evenly.
Allow the kova to become cool completely.
After the kova is cooled, make tight balls.
While making balls apply ghee to your hands so that the balls will be soft and comes round in shape.
Now keep the ball in the kajikayala mould and press it, so that the kova will comes into kajikayala shape.
Make sure you press down well and the edges stick up well.
While pressing remove extra kova for the perfect shape.
Repeat the same process for the remaning kova.
Transfer the kova kajikayalu to a serving bowl.

Sweet and delicious kova kajikayalu are ready
Taste of this kova kajikayalu is simply divine! Enjoy!

Note:

Set them aside to cool completely. Store them in an airtight container and serve.
Adjust sugar to suit your taste.

Nutrition facts:

Sodium – 31mg
Potassium – 142mg
Total carbs – 4g
Dietary fiber – 1g
Sugars – 3g
Protein – 2g

Nuvvula Pakundalu Recipe in Telugu Sankranthi Special Sweet - పాకుండలు చేయడం ఎలా?

How to Make Nuvvula Pakundalu Sweet


Nuvula Pakundalu is a very healthy dish, sesame seeds (Nuvulu) contains minerals, natural oils and vitamins.  Vitamin B6 copper, zinc, manganese, phosphorous are present in sesame seeds. The native forms are in both Africa and India. They can prevent diabetes, low blood pressures and a variety of cancers. It builds strong bones, improve heart health.

People who are allergic to nuts need to avoid it, though it is considered as seed it has nutty flavour. Oil is extracted from sesame seeds which is used in cooking in variety of places. They are especially used in salads, cakes, soups and non-vegetarian dishes for flavour.



Ingredients: 

Jagger – ¼ kg ( cut into small pieces )
Wet rice flour – 1 kg.
Sesame seeds – ¼ cup
Oil – for deep fry
Ghee – 2 table spoons
Coconut pieces – 1 cup ( cut into small pieces)
Water – 1 glass



Preparation method:

First the day before making pakundalu you need to soak rice and in the morning drain water , after 5 minutes grind into flour.
Put a pan on stove and pour 2 table spoons ghee.
Once ghee is hot, put small coconut pieces and fry them on low flame till you get golden brown colour.
Now take them into a bowl, don’t keep it in the pan.
Take another pan and turn on flame.
Now put Jagger in it and pour 1 glass water.
Mix it well till you get thick syrup.
If you have any dust particles in Jagger you can strain it after making syrup.
Take some water in a small plate and put this syrup in it, this syrup should form a ball in water which means the jagger syrup is ready.
Turn off the flame and remove pan from stove.
In this syrup pour 2 table spoons oil and mix it well.
Add fried coconut pieces and mix it.
Add sesame seeds and mix it well in jagger syrup.
Now slowly add wet rice flour and mix it well. You need to add the rice flour till you get a dough.
This dough should be hard to make ball from it.
Put another pan on stove and pour oil for deep fry.
Mean while when oil is heating, make medium balls from this dough.
Apply oil to your hand while making these balls.
Now fry these rice flour balls in oil on medium flame.
Turn them to other side to fry evenly till you get golden brown colour.
You may see cracks on these balls while frying, not to worry they will have a better taste.
Once they are fried take them into a strainer to remove excess oil.

Tasty Sankranti special Nuvvula Pakundalu is ready to serve

Kobbari Burelu Recipe in Telugu Traditional Andhra Sweet కొబ్బరి బూరెలు చేయడం ఎలా?

How to Make Kobbari Burelu


Kobbari burelu is easy and famous recipe in Andhra and few places of Karnataka. When you see those looks wise they are very much similar to Ariselu and in fact even the preparation process is similar but the difference comes in the addition of coconut in this recipe.

Ingredients required:

Jaggery – ¼ kg(mash the jaggery into small pieces)
Wet rice flour – ½ kg
(Soak rice overnight and drain the water and dry it for 5 minutes, later blend into powder)
Grated coconut – ½ cup
Oil for deep fry
Sesame seeds – ¼ cup




Preparation method:

Add the mashed jaggery in a pan by adding a glass of water and put it on stove.
Mix well and check whether the jaggery syrup is sticky or not.
Strain through a fine strainer to remove the mud and dirt from it.
Boil the jaggery syrup until reaches the soft ball consistency.
In order to check the consistency, put little syrup in the cold water, when you roll it with fingers you should be able to make a ball out of syrup.
Once you get the soft ball consistency, then remove it from the flame and keep it in a sturdy surface.
Now add 2 tablespoons of oil into the jaggery syrup and add ½ cup of grated coconut and mix it well.
Then add ¼th cup of sesame seeds and mix all together.
Later add rice flour quickly little by little and keep stirring so that it does not form lumps.
Keep adding the flour until the jaggery syrup holds and this is called burelu chalimidi.
Now apply oil to your hand, take little chalimidi and make sure it is neither too loose nor too thick, also it should not stick to the hand.
Now heat a pan and add enough oil and make it ready for deep frying.
Take small quantity of chalimidi and make it into round shape discs on a greased plastic cover or banana leaf.
Now slowly leave one by one into heating oil and fry till golden brown color, flip them and fry the other side too in medium flame.
Once the burelu have turned golden brown on both sides scoop them out with a slotted spoon to drain the excess oil and place them on a vessel to drain excess oil or take out the fried burelu into a paper napkin.
Repeat the same process till the rest of the dough is done.
Transfer the fried burelu to a serving bowl.
                           
                               Tasty, sweet and delicious Andhra Special kobbari burelu are ready

Note:

To store them in a dry container, let them cool down.
They can be stored up to two weeks.
Do not leave all of them into the oil at once, else they will stick together.

Nutrition facts:

Total fat- 4g
Total carbs – 19g
Sugars – 10g
Protein – 24g

Ariselu Recipe in Telugu - అరిసెలు చేయడం ఎలా?

How to Make Ariselu Sweet Recipe


Ariselu is a traditional sweet of Andhra prepared during Sankranthi festival. When you see those looks wise they are very much similar to Kobbari Burelu and in fact even the preparation process is similar but the difference comes with the addition of coconut which make this Kobbari Burelu different from Ariselu.

Ingredients required:

Jaggery – ¼ kg(mashed into small pieces)
Wet rice flour – ½ kg
(Soak rice overnight and drain the water and dry it for 5 minutes, later blend into powder)
Oil for deep fry
Sesame seeds – ¼ cup




Preparation method:

Add the mashed jaggery in a pan by adding a glass of water and put it on stove.
Mix well and check whether the jaggery syrup is sticky or not.
Strain through a fine strainer to remove the mud and dirt from it.
Boil the jaggery syrup until reaches the soft ball consistency.
In order to check the consistency, put little syrup in the cold water, when you roll it with fingers you should be able to make a ball out of syrup.
Once you get the soft ball consistency, then remove it from the flame and keep it in a sturdy surface.
Now add 3 tablespoons of oil into the jaggery syrup and ¼ cup of sesame seeds and mix all together.
Later add rice flour quickly little by little and keep stiring so that it does not form lumps.
Keep adding the flour until the jaggery syrup holds and this is called ariselu chalimidi.
Now apply oil to your hands, take little chalimidi and make sure it is neither too loose nor too thick, also it should not stick to the hand.
Now heat a pan and add enough oil and make it ready for deep frying.
Take one thick plastic cover; apply oil to it for preparing shaping up the dough.
Now take little dough and make into balls and press into a flat circular shape with your hand.
Now slowly leave the circular shaped ariselu one by one into the heating oil and fry till golden brown color, flip them and fry the other side too in medium flame.
Once the ariselu have turned golden brown on both sides scoop them out with a slotted spoon to drain the excess oil and immediately press hard with apaka or with wooden press to extract the excess oil.
Now place them on a vessel.
Repeat the same process till the rest of the dough is done.
Transfer the fried ariselu to a serving bowl.
         
                          Tasty, sweet and delicious Andhra Special ARISELU is ready

Note:

To store them in a dry container, let them cool down.
They can be stored up to two weeks.
Don’t leave all of them into the oil at once, else they will stick together.

Nutrition facts:

Total fat – 5g
Sodium – 3mg
Total carbs – 14g
Dietary – 1g
Protein – 1g

How to Make Eggless Cake at Home Without Oven - ఎగ్ లేకుండా స్పాంజ్ (మెత్తటి) కేకు

Eggless sponge cake at home without oven


Sponge cake is a kid friendly Indian dessert and easy to make a basic cake. This cake can be made easy for your kid’s birthday parties and everyone is going to love this. It is really easy and does not require any special appliances like a microwave oven. While making this cake, try to use the biggest burner on your stove, keeping a low flame, so that the base of the vessel heats up slowly and uniformly.

Ingredients required:

Maida flour – 1cup
Sugar – ¾th cup
Baking soda – ½ tablespoon
Baking powder – 1 tablespoon
Condensed milk – 100ml
Vanilla Essence – 1 tablespoon
Melted butter – ¼ cup
Milk – ¼ cup




Preparation method:

In a blender add ¾th cup of sugar and grind to a fine powder and keep it aside in a bowl.
Place a mixing bowl beneath a sieve.
Add 1 cup of Maida flour, ½ tablespoon of baking soda, 1 tablespoon baking powder and sift it once.
Now take another mixing bowl and then add sugar powder, 100ml of condensed milk and mix it well.
Then add melted butter and mix together.
Now add 1 tablespoon of vanilla essence to the condensed milk paste and mix it.
Now add the flour mixture to the above paste in 2 additions and keep whisking gently until no traces of flour remain.
Now add the remaining flour mixture and mix it properly.
Furthermore mix all the ingredients well by gradually adding water.
While mixing you will come to know if the batter is going to be thick or too thin.
Whisk to a smooth batter, but don’t overdo the mixing.
Now take a wide bottomed vessel and grease it with butter.
Now pour the batter in the vessel and gently tap the sides.
Then take another wide bottomed vessel and fill ¾th part of it with sand and place it on the stove.
Allow it heat for 15 minutes, then place the vessel containing the batter and cover it with a plate and bake it for about 1 hour.
Then check if it done, insert a tooth pick in the center of the cake, it should come out clean or with a few cake crumbs.
Let the cake become warm or cool down at room temperature then remove the cake gently from the vessel.
Gently invert the cake on a plate.
Cool completely, slice and serve.

           Tasty and delicious sponge cake is ready now

Note:

If you want you can also frost the cake with any icing of your choice.
Refrigerate the leftovers.

Nutrition facts:

Total fat – 57.3g
Sodium – 678.5mg
Total carbs – 211.4g
Protein – 31.1g
Fiber – 0.3g
Vitamin A – 1861.7mcg
Vitamin C – 6.2mg
Vitamin B1 – 2.3mg
Vitamin B2 – 1.1mg
Vitamin B3 – 3.1 mg
Calcium – 706.mg
Iron – 3.4g

Milk Cake Kalakand Sweet Recipe Telugu కలాకండ్ (మిల్క్ కేకు) చేయడం ఎలా?

Kalakand (Milk Cake) Sweet


Kalakand is a very traditional delicious desert. Kalakand can be made with full cream milk or with condensed milk. To get the traditional taste of the kalakand you can prepare it by using full cream milk. In kalakand you can add dry fruits as well flavorings of your choice. This kalakand is a quick process. It requires only a few ingredients like full cream milk, sugar, Ghee and lemon juice. Milk is curdled a bit with the use of lemon juice.

Ingredients required:

Full cream milk – 1 liter
Sugar – 100g
Cardamom powder – 1tablespoon
Ghee – 2tablespoons
Few almonds
Lemon juice – 1tablespoon(juice extracted without seeds)
Few Cashew nuts




Preparation method:

Pour 1 liter of full cream milk in a heavy bottomed pan and warm up on a low flame.
Stir and mix well. Cook on low fire, stirring constantly to prevent burning.
Heat till milk is thick and reduced to half.
Meanwhile, add water to the lemon juice and mix it well.
As the milk comes to boil and then add the lemon juice gradually and stir the milk gently.
Stir constantly as the curd starts separating from the whey.
Now add 1 cup or 100g of sugar and continue to cook and stir until the mixture becomes soft lump.
After a short while, the kalakand mixture will start thickening well and looks like one mass or a soft dough consistency and will begin to leave the sides of the pan and switch off the stove.
Now take a vessel and grease it with little ghee.
Add cardamom powder to the kalakand mixture and mix it properly.
Now pour the mixture into the vessel and let it set.
You can level the kalakand mixture with a spoon or spatula.
Rest it for 1 day so that kalakand comes to room temperature.
After a day gently invert the kalakand on a plate.
Then slice the kalakand into the desired size and shape.
Furthermore, transfer the kalakand to a serving plate and garnish with almonds and cashew nuts.
                         
                               Tasty, sweet and delicious kalakand sweet is ready now.
                                        Serve kalakand as a sweet or as a dessert

Notes:

Kalakand keeps good for 6-7 days if refrigerated.
Adding a few spoons of water in the vessel before milk reduces burning the milk.
Make sure to frequently stir the milk as the milk burns easily in the bottom of the pan.

Nutrition facts:

Total fat – 9g
Sodium – 414mg
Potassium – 293mg
Total carbs – 35g
Sugars – 33g
Protein – 15g

Boondi Laddu Sweet Preparation in Telugu (బూంది/మిటాయి లడ్డు చేయడం ఎలా?)

How to Make Boondi Laddu Sweet


Ingredients
  1. Gram flour -  one cup
  2. Sugar - 1 cup
  3. Cooking soda -  A Pinch
  4. Cardamom powder -  1 tablespoon
  5. Oil -  for deep fry
  6. Salt -  A Pinch
  7. Cashew nuts -  20 r 1/4th cup
  8. Kiss miss -  20 r 1/4th cup


Preparation of boondi laddu sweet

  1. Take a bowl, add gram flour and add Pinch of salt, Pinch of cooking soda mix them with your hands.
  2. Make a batter of the flour by adding water little by little just as need.
  3. The batter has to be free flowing yet neither too thick nor too thin.
  4. Boondi to make laddu is not fried too crunchy, it should be partially cooked.
  5. Switch on the flame, take a pan and heat the oil for deep fry.
  6. place Bondi seiver or Boondi Jhara above the oil pan and When the oil heated up, add little batter to the seiver try with just one tablespoon of mixture
  7. Oil has to be hot (not smoking hot), otherwise boondi may not hold shape and may turn flat they should be fried on a medium flame.
  8. Pour one tablespoon of butter or mixture to the boondi seiver.
  9. This recipe needs spreading the batter throughout the boondi seiver or jhara with another ladle to help the batter drop off easily into the hot oil.
  10. when the bubbles begin to cease, remove the boondi to the tissue or kitchen towel.
  11. In the same pan fry cashew nuts and when they are half done add the kiss miss as well.
  12. Switch off the stove and remove the dry fruits from the oil and transfer them to empty bowl.
  13. Pick another fresh pan onto the flame, add one cup of sugar along with small cup of water.
  14. make the sugar syrup by boiling on a medium flame until it reaches one string consistency.
  15. Check the string consistency by taking little sugar syrup with the spoon in between your thump and forefinger.
  16. Check until it get string consistency, then switch off the flame and move the pan a side.
  17. Take a big plate and add fried boondi next add fried cashew nuts and kiss miss and mix well with your hands and add cardamom powder to the boondi mixture mix whole the boondi mixture again properly.
  18. Now add sugar syrup totally to the boondi mixture mix them together finely. 
  19. All the sugar syrup will be observed In a short time.
  20. Take a small portion of mixture and make round shape laddu with your hands.
  21. Make them look like round balls.
  22. After preparing laddoos take them into your plate.
  23. Now boondi laddu sweet is ready.


Goru Meetilu Popular Andhra Sweets (గోరు మిటీలు చేయడం ఎలా?)

How to Make Goru Meetilu Recipe


Ingredients:

·        Maida – 1 cup
·        Sooji rava – 1 cup
·        Sugar – 1 cup
·        Oil – for deep fry
·        Salt – pinch
·        Cardamom powder – 1 table spoon




Goru Meetilu Recipe Preparation method:


1.      Take a mixing bowl with Maida, sooji rava
2.      Add pinch of salt and mix it well.
3.      Put a pan on stove, turn on flame and add 2 table spoons oil.
4.      Once oil is hot turn off flame and pour this hot oil into mixing bowl.
5.      Mix all these flours with oil when it is hot. You can use Vanaspati instead of oil here.
6.      Mix this mixture into a dough by pouring water as required.
7.      Now put a pan and pour oil to deep fry.
8.      Take some dough and make into medium size balls.
9.      Roll this ball between two hands and press it in the middle (like straight line) and apply oil.
10.  Now put your thumb finger in middle where you have pressed as a line and press the thumb finger nail between next two fingers making like a U shape structure till the end.
You might not get it at once, practice it to get perfect shape.
11.  Oil is hot now, now place goru meetilu in oil and deep fry them. You need to fry them on medium flame, if you fry them on high flame they will get burnt on low flame oil will be absorbed.
12.  Once they are slightly fried one side turn them till you get golden brown colour.
13.  Take them into a strainer so that no oil remains in them.
14.  Now take a pan and turn on flame.
15.  Pour 1 cup sugar, ½ cup water and keep stirring.
16.  Mix till you get a sticky syrup.  
17.  Turn off the flame and place goru meetilu one by one into sugar syrup and dip it well.
18.  Take them into separate plate and pour remaining sugar syrup on them.
19.  Sprinkle cardamom powder on Goru meetilu.


Tasty, popular Andhra Goru Meetilu are ready to serve.



Easy Rava Laddu Preparation in Telugu (రవ్వ లడ్డు చేయడం ఎలా)

How to Make Rava Laddu Recipe


Ingredients :
Upma rava / sooji – 1 cup
Sugar – 1 cup
Cashew nuts – 3 table spoons
Kismis – 3 table spoons
Musk melon /Water melon seeds – 3 table spoons
Badam – 6
Elachi powder – 1 tea spoon
Ghee – 5 table spoons




Preparation method :
First we need to fry all the ingredients one by one on a low flame in ghee.

1. Put a pan on stove and turn on flame.
2. Once pan is hot, pour 3 table spoons ghee.
3. Fry cashew nuts in ghee on a low flame till you get golden brown colour.

If you fry cashew nuts on low flame they will not get burnt but will fry evenly.

4. Take fried cashew nuts into a bowl.
5. Now fry 3 table spoons kismis in ghee on a low flame, kismis will swell once they are fried.
6. Take these fried kismis into a bowl.
7. Now fry badam in ghee on low flame till they get golden brown colour.
8. Take them into a bowl.
9. Now fry watermelon seeds or musk melon seeds till they get golden brown colour. Take them into a bowl.
10. In the same pan now pour a cup of Upma rava or sooji and fry till the colour changes to light brown.
While frying sooji you need to keep sting it continuously to fry sooji evenly without sticking to pan. Take into a bowl.
11. Now put another pan and pour sugar.
12. Add half cup water to sugar and keep string it till sugar get dissolved in water and water boils.
13. Now adjust flame to low and add 1 tea spoon elachi powder to this syrup and mix it well.
14. Now add fried sooji into sugar syrup and mix it evenly.
While mixing sooji should not form like balls.
15. After mixing add fried dry fruits one by one except badam into this sooji mixture.
16. Mix this once again and transfer into a flat bowl to cool.
17. After half an hour the water will be absorbed by sooji and this mixture is ready to make balls.
18. To make balls apply ghee to both hands.
19. Take some sooji mixture into hand and press into round balls.
Garnish sooji laddu with fried badam and keep in a serving bowl.



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