SESAME LADDU (NUVVULU LADDU)

INGREDIENTS:

1 cup sesame seeds
1 cup jaggery
2 tsp milk (optional)

METHOD:

1. Take a pan and dry roast sesame seeds till they are light brown. Keep aside and let it cool to room temperature

2. Grind the sesame seeds into coarse powder. Add jaggery and grind again.

3. Make into laddu's. Add milk if the powder is too dry.

Enjoy this quick and healthy sweet!

APPAALU (WHEAT FLOUR)

Ingredients:

1 1/2 cup wheat flour
1 cup jaggery
1 cup water
2 tbsp ghee
pinch of salt
oil for frying

Method:
1. Add jaggery, salt and ghee in boiling water

2. Let the jaggery dissolve in hot water

3. Add wheat flour and mix well into a fine batter (without lumps)

4. Switch off the stove immediately

5. Let the batter cool to room temperature

6. Apply ghee to hands and make into round balls and press as patties

7. Deep fry in medium heat oil

POORNAM BURELU

Preparation time: 2 hours

Ingredients:

Chana Dal - 1/2 cup
Sugar - 1/2 cup sugar
Elaichi(cardamom) powder - 2 tsps

for the batter

Rice -1/4 cup Urad dal (Minapappu) - 1/2 cupsugar


Preparation method:

1. Wash and soak rice and urad dal in water for about 2 hrs.

2. Soak chana dal for about half an hour. Pressure cook dal in 1 cup of water till 4-5 whistles. Set Aside.


3. Grind rice and urad dal to smooth paste adding sufficient water. It should be ground to thick dosa batter , set aside for 4 hours.

4. Heat a kadhai, add cooked dal, sugar, elaichi powder and on medium heat keep stirring till the dal turns thick enough to make a ball.

5.Stirring continuously helps dal not to stick to the pan.

6. Allow the paste to cool. Grease your hands with oil or ghee and roll the paste to lemon size balls

7.. Add sugar to the fermented batter.. Adding sugar gives a mild
sweet taste when compared to adding salt.

8.heat oil in a deep pan. Reduce the heat to medium.

8. Dip each ball into the batter, so that it evenly gets coated. Drop them gently into oil and fry them till golden brown.

RAVVA LADDO

Preparation time 30 min

Ingredients :

1 cup - rava / semolina
1 cup - sugar
25 g - ghee
25 g - grated fresh coconut
25 ml - milk
10 cashew nuts


Preparation method :

1 . Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.

2.Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done.

3.Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

4.In a bowl, take all the roasted Rava, Nuts, Coconut Then add the sugar. Mix well.

5. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos

6.Then immediately make balls or laddos

SUNUNNDALU (WITH PUTNALA PAPPU)

Preparation time :20 min

Ingredients :

1 cup putnala pappu (chutney dal)

1/2 cup sugar

1/2 cup ghee

kismis

cashew nuts

Preparation Method:

1. Fry putnala pappu for five minutes, untill the raw smell disappears

2. Grind the sugar into fine powder and keep aside

3. Grind putnala pappu into fine powder

4. Mix both the powders and add cashew pieces and kismis and keep aside

5. Heat ghee in a bowl and add to the powder and make into balls

6 MINUTE KALAKAND

Ingredients:

1 Milkmaid tin (200 gms)

2 tbsp curd

2 tbsp ghee

Preparation method:

1. Pour the Milkmaid contents into a microwavable glass bowl

2. Add curd and ghee to the mixture and mix well for few minutes

3. Turn microwave into high and heat the mixture for 6 minutes (stir the mixture inbetween, every 2 minutes)

4. You observe that milk splits into kalakand. You can microwave for more time, if milkmaid is still seen in the mixture.

Tip:

1. Do not use ready made yoghurt.

2. Nestle milkmaid is ideal for preparing this.