Modak is a speciality for the festival of Lord ganesh
chathurdhi. However, the traditional way to make is with cashewnut powder.
Milk
1liter
sugar
6½tsp
cashewnuts
8tsp
cardamom powder
Saffron
modak mould.
The covering: 2 cups rice flour (of
good quality rice, washed & dried in shade)
Butter
1tsp
oil
1tsp
salt
milk
1\2 cup
Method:
Filling: -
Fresh coconut
1cup grated
(remove the brown part)
jaggery (grated finely)
2 cups
1\2 tsp nutmeg powder and CardamomsPowder the cashew nuts.
cashewnut ,saffron & cardamoms powder.
Roast the grated coconut for
some time and add jaggery.
The stuffing should be dry enough to be filled in
the modak.
Boil the milk to 1\3rd& add the sugar,
Boil till it turns to a thick paste.
Use the mould to make modaks.
Boil 1 cup water &
keep aside half the quantity.
Add same proportion of
milk add salt and oil.
Remove from fire and add the
rice flour. Add water if necessary.
Steam for 4 minutes.
Apply water and oil on palms
and knead the dough while still warm to avoid lumps.
Suggestion:- Mix the flour with 1 tsp
allpurpose flour / corn flour to make it soft,then you get the pleats in a good shape.
Fill the stuffing in the rice flour covering &
shape them into modaks.
Steaming the modaks: Boil water in a large skillet
& place the modaks in a plate.
Take the dough, roll into small balls. Take a ball
flatter it on your palm, make neat pleats, and then fill in the stuffing.
Close all the pleats & join together at the head.(like
garlic pods)
Dip these in water & place on a light muslin cloth
(This keeps the modaks soft).
Serve with ghee, spread on the modak.
UNDRALLU(RICE SEMOLINA BALLS)
Everybody prepare them in the vinayaka
chathurthi festival.
These are steamed rice semolina balls and
Lord Ganesh favourate food.
At south(andhra pradesh)one variety,madras style another
variety etc..
Rice
1cup
Bengalgram
1/2 cup
OR
Greengram(mungdal)
Salt
Method:-
Wash&drain rice.Grind coarsely as semolina (resemble).
Donot sieve flour.
For one cup rice,boil 2 cups of water,add salt,when
it is boiling,add semolina.
Simmer,cook semolina until done.
Keep the lid and check ocassionally.
Remove and transfer into a wide bowl.
add partly cooked bengal gram to the above,suji.
Mix well and make round balls(wet your palms)
Heat water in a skillet,cover with a thin cloth around
it.
When water is boiling make two rows with the balls and
cover it.
Or use pressure cooker without WHISTLE.
Boil until done.
Serve with ginger chutney or onion karam
(onion.coconut,salt,little tamarind,redchillies-grind
raw things and add little raw oil,serve).
MODAK(SWEET BALLS WITH RICE & FILLING)
This is favourate item to sri
lord ganesh and everybody make this on ganesh chathurthi.
The cover is with steamed riceflour
and filling with the mixture of
fresh coconut & jaggery OR sugar.
It is tasty prasad from Lord ganesh.
2 cup shredded Fresh coconut
3cups
1 cup jaggery or sugar
11/2 cups
pistachios & cashews.
3tbsp
- Milk 3/4
cup
- cardamom powder
- Method:-
- Combine coconut,milk,sugar or jaggery(whatever
you select),cook on a low heat.
- Add the nuts and ,cardamom powder and continue
to cook
- till the mixture turns caramelized.Cool it.
- For modak crust
Rice
flour 2cups
water 2cups
Ghee 2tsp
salt little
Method:-
Pour cup of water in a skillet,bring
to boil.
Add ghee,salt
and oil too.
Add the riceflour and mix well without
forming any lumps.Keep a lid for 3-4 min.Stir ocassionally.check the lid.
Remove from stove and transfer into
a wide bowl,knead well,kepp aside.
For modak shapes,do like this..
You can get nice modaks when
the dough is warm .
- Grease the palms of
your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling
into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the
cup. Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod. .
Place the modak on a pre greased plate.
- Make the rest of the modaks. Place them
on a pre-greased plate. Steam for about 15 minutes. Serve with ghee.
CARROT
HALVA
Category : Vegetarian - sweets
Yield
: 5 portions
Preparation:10 min
Cooking time: 15 min
½ kg Fresh carrots
150 gms khoya (cova- thick milk)
½ kg sugar
½ cup ghee
½ cup milk
1 tbsp pistachios (chopped)
1 tbsp cashew nuts (chopped)
2 tbsp cardamoms seeds (not powdered)
METHOD:
Warm ghee and add peeled & grated
carrot to it.
Fry it for
3 minutes on low heat.
Add milk,
cook it for 3 more minutes.
Remove from the heat
& add khoya (grate it) mix well, keep it again on the stove. Stir constantly, add sugar.
let it cook for 5 minutes or till
it becomes a thick paste.
Remove from the heat
and transfer to a wide pre-greased plate. Flat it evenly and decorate with pistachios & cashew nuts.
RAWA KESARI
catagory :sweets(deserts)
servings: 10
preparationtime:5min
cookingtime: 15min
250gms Bombay rawa(fine
suji)
50gms Ghee
Cashewnuts 15
Sulthanas or kissmiss 10
1½cup- boiled water
1cup boiled milk
300 gms- sugar
60gms- ghee(clarifiedbutter)
10 in no.s- cardadmoms
4 in no.s- cloves(lavang)
kesari or saffron strands
METHOD:
Roast rawa with 50gms ghee without
burning.
Roast cashewnuts,kissmiss for a while
in a tsp ghee.
In a skillet add water
& milk, boil together.Simmer.
Add roasted rawa, cardamoms powder
(Ensure that there are no lumps).
Cover it with a lid until it is
properly cooke
Add the saffron (which is dissolved
in a1 tsp milk).
Stir well.
Add sugar &ghee and the
roasted nuts and raisins or sultanas(kissmiss).
Keep the lid.
Stir well.Allow for 5 minutes
more.
Pour it (halwa) on a pre- greased
plate and cut into desired shapes.
·serve hot or cold.
MIXED NUTS SWEET
150gms -cashewnuts
(broken are o.k)
150 gms - groundnuts (without
peel)
100gms - sulthanas( kissmiss)
15ogms - soaked&peeled almonds
50 gms pistachios
50 gms -walnuts
10 in no`s cardamoms (only seeds)
300 gms- sugar
100 gms- sesame seeds
METHOD:
§ Roast cashewnuts, pistachioes, almonds,
sesame
§ Seeds,groundnuts,sulthanas and
walnuts for few minutes.Donot burn them.
§ In skillet add 200gms of water
to the given measured sugar and boil it.
§ Make a fine syrup till it gets
two thread consistancy.
§ Simmer.
§ Add one by one nuts to the syrup.mix
well.
§ Pour it immediately on a greased
plate.Cool it.
§ Cut into desired shapes.
DEVARA LADDU(MOTHICHOOR LADDU)
-
(½kg)2 glasses-
Fresh gram flour(sift)
-
1½ glasses Sugar
-
o
8 in nos. - cardamoms
-
o
1 glass -water for syrup
-
o
1tbsp - Honey
-
o
2 tsp -saffron strands
-
o
1tbsp -kissmiss
-
o
3 tsp - almonds(broken-white)
-
o
½ cup cashewnuts
-
o
1½ pinches yellow colour
-
§
Oil -½ kg
-
§
Ghee- ¼ kg
-
o
10 in nos - (square bits) sugar candy
-
METHOD:
-
a. Sieve the gram
flour.
-
b. Deseed the cardamoms
neatly.
-
c. Fry cashew
nuts & almonds,kissmiss for 1 minute.
-
d. Make a medium
thick batter with gram flour, adding sufficient water without any lumps.
-
Prepare syrup mixing sugar &
water(measured).
-
The syrup should be less than
one string
-
Consistancy.
Take 1 tsp of milk to the yellow
Colour & add to the prepared syrup.
Add the honey and stir well.
Remove the heat & allow the syrup
to stay On the stove only.(putoff)
Now heat the combination of ghee &
oil.
( We have to use two ladles
with holes,
These are special ladles for
laddus,
.We can get in the supermarket.)
Now take the batter with a big
spoon and pour In the one of the ladle.
The gramflour batter drops will
fall through the ladle in to the hot oil,called as boondi.
Deep fry them to light brown
colour & transfer them (using 2nd ladle) to the warm syrup.
Use & finish with the whole
batter like this.
Now add nuts&cardmoms(not powder),kissmiss&Saffron
strands.
Mix well.
Keep the lid and let it stay for ½
hour to 1 hour.
Now make laddus as your desired size.
Can be stored for one month.
Because of adding honey, they could
be very soft for some more time.
SEMOLINA LADDOoS (RAWA LADDOO)
Can be prepared with fresh coconut or without.
o
500gms Semolina (bombai rawa or suji)
o
1 in no. - Grated fresh coconut
* 1 full cup - milk
o
400 gms- sugar
o 250 ml - water
o 30 gms
khissmiss
o 50 gms Cashewnuts
o 30 gms
- peeled almonds
o 10 in no- cardamoms(deseeded)
o
1½ tbsp ghee
METHOD:_
Deseed all cardamoms,grind
them coarsely.
.Roast rawa in the ghee (without burning)
for 2 minutes,keep aside.
Take a little ghee for roasting
cashewnuts & almondsAnd khissmiss.Keep aside.
Remove the black part of the coconut
and grate it with a grater.
Add milk to the roasted rawa &grated
coconut.
Press together and cover with
a damp cloth for ½Hour.
Make the syrup with given ingredients
(water & sugar)
To a two string consistancy.
Now add the roasted nuts &
khissmiss.
Add soaked rawa mixture to the
syrup and stir well until
it mixed properly.
Mix the coarsely ground
cardamoms and saffron strands.
Make laddos as you
desire.
POHA LADDOOS
Roasting rice flakes and mixing with jaggery.
300 gms rice flakes(poha)
170 gms- jaggery (light
brown)
135 ml- water for syrup
100 gms coarsely ground peanuts
4 tsp -
powdered cardamoms
Oil for frying.
METHOD:-
Fry the rice flakes in oil without
burnig.
Roast the peanuts crush to a
pink brown colour.
Make 2 threads consistacy syrup.
Add the fried
rice flakes,peanuts & cardamom Powder,stir well.
Now
make round balls as your desired shape.
PURI LADDOOS
Laddos
made of crushed puris & syrup.
250 gms allpurpose flour(maida)
1tsp- salt
300 gms sugar
200 ml - water for syrup
3 tsp cardamom powder
2 tbsp Any crushed
nuts
METHOD:-
Mix the puris dough
with flour & water.
Make
the syrup with given ingredients toTwo string consistancy.
Add crushed nuts &
cardamom powder,stir well.
Now make round balls(laddos)according
to your desired shape.
Note:-can
be stored for 1 2 weeks in the air tight container
BEETROOT
HALWA
2 medium size beetroots(red)
2 tbsp
- coconut powder
15 in nos
- cashewnuts
1½ cups
- sugar
½ cup
- ghee
METHOD:-
Peel the beetroots thoroughly.Wash them.
Grate them (through small holes of the grater).
Take ½ amount of the ghee and roast the grated Beetroot for 3-5 minutes,stirring
constantly.
After getting fine
flavour, remove from the heat And roast the cashewnuts for a while
Add sugar to roasted beetroot
and cook on a lowFlame untill it becomes thick paste.
Allow to cook till the water absorbs.
Add the nuts & cardamom powder
& stir well.
( It is like a creamy substance can
be eat with spoons.)
COCONUT
BURFI
A combination of fresh
grated coconut ,sugar&khoya(milk)
1 full fresh coconut
250 gms -.sugar
10 in nos cardamoms
15 in nos almonds(soaked & peeled)
200 gms khoya ( thick paste of milk-kova)
1 gm - saffron stran
METHOD:-
Remove the black part of the coconut.
Grate it finely.
Remove almonds skin and cut
them length wise.
Add the khoya to
the grated coconut and mash it With the hands.
Add the sugar to
the above mixture and cook on a low Heat & stir continuously till it becomes
like a fine paste.
Now transfer into a wide pre-greased
plate.allow to cool
Decorate with almonds and saffron
strands.
Cut in to desired shapes.
Suggestion:-
**If you want more decorative,soak almonds in green or
Yellow colour for instance (and let them dry),decorate
With colour almond bits also!!
***Instead of adding khoya, condensed milk also can
be used.(sweet)
½ tin condensd milk,1 tbsp sugar and other
measurements are all same quantities.
BADAM
BURFI
400gms-almonds(badam)
200gms-sugar
½tin -condensed
milk(sweetend)
20 gms- almonds(for decoration)
100gms.milk
2tbsp- cardamom powder
Method:-
Soak almonds for 1 hour.
Remove the peel.
Spare 20 gms aside for decoration.
Grind them along with milk,sugar to
a fine paste.
Add condensed milk&mix thoroughly.
Stir continuously on low flame
till it gets thick paste.
add cardamom powder and mix well.
Transfer the burfi to a greased
plate,allow to cool.
Cut it into desired shapes,decorate
with chopped
almonds.
CASHEWNUTS
SWEET(KAJU KATLI)
500gms - cashewnuts
50 gms - milkpowder
100ml
- Fresh milk
35ogms - sugar
200ml -
water for syrup
50 gms - cashewnuts(cut
into lengthwise)
1 tsp
- vanilla powder(for flavour)
METHOD:-
Grind cashewnuts coarsely.
Cut 50 gms cashewnuts
legnthwise for decoration.
Mix milk & water
along with sugar.
Make 1 string syrup
and add ground cashewnuts.
Simmer.
Stir constantly
until it becomes paste (a thick mass).
Add vanilla powder &
mix well.
Transfer the sweet to a greased plate and decorate with chopped nuts.
Cut it into desired
shapes.
MILK SWEET(DOODH PEDA)
1 tin - sweetend condensed milk(400ml)
250 gms- milk powder
200 gms - cottage cheese(paneer-fresh)
3 tbsp - cardamom powder
12 in nos - pistachios(cut into legnthwise)
1tbsp -ghee(pure)
METHOD:-
Empty the condensed milk tin, transfer into a
big skillet.
Add the milk powder and the crushed paneer into
a fine batter.
Ensure that there are no lumps.
Cook it on a low heat, stirring constantly.
Make it to a fine thick paste.
Add the ghee and beat it vigorously to get smooth,
fine paste.
Pour it on a greased plate, and use different moulds for shapes.
Press pistachios on every "peda" and serve it.
Note:-No need of adding sugar (condensed milk
is sweet).
Suggestion: This dish can also be made in
the microwave.
Mix all ingredients(exept cardamom)in a micro
bowl & cook in the micro.
Check every 4 th minutes, remove from the micro
& stir it.
Keep again in the micro to continue to cook.
It takes up to 8-10 minutes to get a dough-like
consistency.
DATES SWEET(KARJOOR HALWA)
200 gms - Fresh dates
150 gms - pistachios
50 gms - sugar &vanilla mix(ground)
1 sheet -silver foil
METHOD:-
Deseed the dates.
Chop all pistachios lengthwise.
Grind sugar and vanilla powder.
Mix dates with fingers to a fine dough.
Mix pistachios with the above dough.
Make a big roti with a rolling pin.
Roll the roti like a mat.
Now cut it 2-3cm size bits.
Spinkle sugar mix over each sweet.
Decorate with silver foil finally.
Note:-it is healthy and easy to prepare
This sweet can be made with cashew nuts
or peanuts(gound coarsely).
SWEET VADAS(Bellam garelu)
500gms- black gram(urad dal)
1 kg -
jaggery(light brown)
10- cardamoms
Oil
for deep frying
Method:-
*soak
blackgram(with peel) for 4 hours.
*Remove
the peel & grind it to a fine paste.
*Add
750 ml of water to the grated jaggery.
*Stir
it and boil untill it gets one string consistancy.Keep aside.
*Heat
oil in a non-stick (kadai) deep frying pan,
make
vadas&deep fry them to golden brown colour.
*Dip vadas for 30 min.and serve
hot OR cold!
MYSOREPAK
2cups: Gram flour(besan
2½cups sugar
2 cups- ghee
10 -cardamom pods
1
cup-water
METHOD
Melt ghee and add
besan.
Fry for 2 minutes without
changing colour.
Melt the sugar with given amount water.
Add besan to that dissolved sugar and
Stir all the time on a low flame.
Assure that mixture is not burned.
Stir all the time till it becomes frothy.
Add
the remaining hot ghee to the
Besan mixture and stir vigorously,add
Cardmoms.
Transfer the mixture
immediately into a greased plate,spinkle 1tsp of water over.
Cut the
mixture with a greased knife
to desired pieces
MILKMYSOREPAK-2
1½cup bengal gram flour(besan)
1½ cups- condensed milk(sweetend)
1 cup-ghee
1½ cup - sugar
½cup -water
2 tbsp- cardamom powder
10 in no.s -
pistacjhioes(choped)
METHOD:-
Mix½ cup ghee to the basin and fry till It gives fine
flavour.
Dissolve
sugar in given mesured water.
Warm
the ghee all the time.
Add the condensed milk to the besan mixture&cardamoms.
Add the mixture to the syrup and keep on stirring allthe time on low heat
without burning.
When
the mixture is getting thick,add the remaining hot ghee and stir till it becomes frothy.
When the ghee leaves side of the vessel,remove
from the heat&transfor to a
greased plate,decorate with chopped nuts.
Cut in to desired pieces.
DOUBLEMEETHA KA BREAD
½kg- sugar
12
pieces - bread
300gms-
ghee
450ml
milk
1cup
- all varieties of nuts
150gms- Khoya
2tbsp- cardamoms powder
METHOD:
Boil
milk&sugar and ½ cup of water.
Mix
khoya & milk well.
Add
khoya mixture to the sugar liquid.
Mix
well.
Roast
bread slices to golden colour.
Place
them on a wide plate,and pour khoya mixture over them.
Boil for 2 minutes.
Remove from the heat.
Roast
all nuts and spill them over bread slices and serve chill.
BENGAL GRAM SWEET BALLS (POORNAALU)
Bengalgram-1cup
Cardamoms-6(peel
Blackgram -1 cup
Rice
- 2cups
Jaggery - 250gms
Grated freshcoconut-200gms
Oil for deep frying.
METHOD:-
Soak blackgram&rice separately for 3-4
hours.
Boil bengalgram in a pressurecooker.
Mash to a fine paste.Mix it with grated jaggery.
Cook it until it gets thick paste.
:add
ilaichi crystals and coconut scrap.cool it.
Make
it equal sized (walnut)balls.
Clean&grind blackgram(white) ,rice together to a smooth batter.
Heat
oil.Dip the prepared balls in the uraddal batter.
Deep
fry them to golden brown.
Pour
1tsp warm ghee over sweet balls,
Before you serve to get extra taste(optional)
MAWA
KARANJI
This is very sweet in taste.Those who likes more sweet,they
can enjoy.If we want to less sweeter than this,we can reduce the measurements.
Temparature:200¤c time: 8-10
For
cover:
·khoya(mawa)-350gms
sugar- 200gms
milkpowder - 50gmso
ghee -
2tsp
§ For stuffing:
Scraped
fresh coconut - 4 cups(only
white Part)
Jaggery(bellam,goor) -grated 3 cups
Cardamoms
- 2 tsp ·
Saffron - 2tsp(strands)
METHOD:-·
For cover:
Crush the mawa as bread Crumbs.·
Add sugar to milkpowder&ghee ·
Heat
together in a skillet and cook ·
It on a moderate flame,
stir ·
Constantly,till it becomes thick Consistency.
Ensure that,it is not burnt.
For stuffing:·
Grate the jaggery finely.
Crush cardamoms coarsely.
Add scraped coconut to jagg
Cook it on a medium heat and sti Constantly.
Allow to cook till it becomes paste
Add cardamoms,saffron strands.
Cool it and make as walnut sized
balls.
Now make ( using cover dough) Small pooris,place
1 ball inside
And prepare it as karanji shape.
( Note:No frying,no
cooking.)
Suggestion: The cover can be made as round balls also.
Prepare small pooris & place One jaggery sweet and cover the
Edges,rotate
as ball again.
SWEET
SAMOSA WITH PASTRY SHEET
Temperature:200¤c time:8-10min.
1 packet- puff pastry sheet(5)
2 tbsp - pooppy seeds
1 cup -
khoya(mawa)
1 cup - cashewnuts
1cup - almonds
(peeled)
½ cup -kissmiss(raisins)
1 cup
-pistachios)
1tbsp cucumber seeds
2 cup - sugar powder
2tsp - vanilla powder
½ cup groundnuts(peeled)
½ cup Dry coconut(grated)
METHOD:-
Remove (2 hours before using) pastry sheets from the defreezer.
Cut
them to desired squares for samosas.
Powder khoya & add to the powdered sugar.
Cut
all nuts to small bits.add vanilla powder.
Mix all nuts and khoya mixture and
cucumb Seeds
.Add grated coconut and make a fine Mixture.
On baking tray place all cut pastry sheets Squares,place on one side 1½tsp sweet fillingAnd
fold it as samosa(triangle)
Apply little water to the edges and press with a fork.
Brush with milk over samosas.
Sprinkle poppyseeds over.
Place the tray in pre-heated
oven and bake them
(In the centre part of the oven) for 8 to 10 minutes.
Or untill they get fine (golden) colour.
BADHUSHAS(baked)
Everybody know to make badushas, try this easy way&enjoy!!
Tempearture:200¤c time:8 to 10min. oven: middle frame.
1
packet-puff pastry sheets(5)
½ cup -crushed cashew or pistachios
1tsp - cardmom powder
150 gms- sugar
100ml -water
METHOD:-
Make (round discs) badushas,cutting with using moulds.
Add cardamom powder to crushed cashew nuts.
Make /(one string consistacy)syrup with sugar and water.
Keep aside.
Take one badushaw &place a little amount of nut mixture &cover with another badushaw,
Attach the edges.
Prepare all in the same way.
Brush
with beaten egg over,or with milk.
Place all badushawa
on a baking tray and bake them
in a pre-heated oven at 200¤c,8
to 10 min.
Or till gets golden brown.ENJOY!!
RASAGOLLA
2½
litres milk (thick)
200 gms
curd Or yogurt
100 gms cottage cheese
For syrup:-
800 gms sugar
1 litre water
For flavour:-
Rose essence Or
Vanilla essence
1 tsp ghee
1 tsp siji(
semolina)
METHOD:-
Boil
milk on a high flame in abig thick bottomed vessel.
When it bubbles,add yogurt or curd to it.
Then the milk curdles, (turn to low heat) allow to boil for 2 more minutes.
Remove from the flame,and let it stay without stirring for 10 minutes.
Keep a lid.Let the paneer(chenna) settle.
Drain it and wash the paneer over running(tap) cold water.
Drain again till whole water will drainoff.Or
use hands to get rid off the
Remaining water. Keep aside.
Crush the (mashed) cottage
cheese to the paneer and make a fine dough.
lid
(or use pressure-cooker without whistle)for 40 minutes.
The balls should 3
times bigger than before!.Turnoff the stove.
Meanwahile prepare syrup with
gi
Add the semolina to the above paneer and rub thoroughly for 5 minutes.
Or use a rolling pin for 3-4 minutes.Make walnut size balls without any splits(Apply ghee
to the palms.
Cover them with a damp cloth.Keep aside.
Now Take a big thick bottomed skillet,fill with 1/3 of water and boil.
When it give bubbles, add the paneer
balls to it.and cotinue to boil on high flame
With a tight fiting ven ingredients.
The syrup should be more thicker than gulab jamoons syrup!.
Now transfer all paneer balls to the syrup, (using a spoon) with extra
care.
Now boil the balls again
in the syrup for 20 more minutes.
Cool it and add the essence.
Chill and serve.
Suggestion:-It can be prepared without
cottage cheese also, but the measurements and method is same as above.
BESAN
SWEET
Besan 1
cup
Pistachios 1 cup
Pure ghee ½ cup
Cardamoms 8
Dry coconut powder 1tbsp
Sugar
1½ cup
METHOD:-
Roast
besan in a non-stick pan till it gets pinkish brown(should not burn it).
Powder
cardamoms.
Crush
pistachies (not powder).
Make light syrup with sugar and 1 cup water.
Add besan and stir constantly for
4 minutes.
Add crushed pista bits and cardamom.
Pour the ghee little by little and stir well.
Let it cook until the sweet gets
thick paste.
(The ghee leaves in the edges)
Remove from the heat and tranfor into a greased plate,let it set for 2 minutes.
Cut into desired bits.
SEMOLINA BOBBATLU
Called also as Rawa bhachyam
It is Andhra sweet and easy to prepare, specially for festivals/ like Dssara/ Pongal / ganesh chathurthy etc..
Some people like to deep fry them in oil,but both are tasty,even we roast on the griddle,I use to make on griddle.
Allpurposeflour 2cups
Sugar 11/2 cups
Ghee 1/2cup
Semolina 2cups
Water 3 cups
Cashewnuts& Kismis
Cardamoms crushed
Method:-
Mix sieved flour, little salt and make to a pliable dough,finally add tsp oil to the dough, keep aside.
In a nonstick skillet pour ghee and saute’ for 1-2 minutes.
Add semolina and fry for a while,add hot water and cook on low heat till it cooked.
Add sugar and stir well,cook until the water is evaporated and the mixture gets thick creamy substance.
After cooled, make equal sized balls,make same number dough balls too.
Roll small discs with dough,and keep a sweet semolina ball in the center,pull from all sides and attach the edges,if you
feel extra,remove!
Roll as a ball again,and press on a flat,smooth surface,(using oil),as a round disc (puri,the filling should not come out,so,
careful!).
Roast both sides with tsp ghee on a griddle/Tawa to golden brown,
Place them side by side (otherwise they stick each other!!),when they become cold then we can keep them one by one for
storing.
Storage tips:-can be stored for 4-5 days., serve warm/cold.
ARISELU(RICE SWEET)
Rice
½ kg
Dry coconut 1 cup(grated)
Sesame seeds 4
tsp
Jaggery
½kg
Poppyseeds
2 tsp
Ghee
6tsp
Oil for deep frying
METHOD:-
Soak rice for 4 5 hours.
Drain and spread them on a neat cloth.
After (¾ th) drying grind them and sieve it
With smooth powder.Saute`for 1-2 minutes in the low flame.
(If it is maskin flour we can not prepare with that).
Grate the dry coconut finely.
Roast the poppy seeds,sesame seeds and coconut lightly.
Grate the jaggery and add some water,stir continuously.
When the syrup is sticky add cardamompowder,poppyseeds ,sesame seeds and
coconut.
Add ghee to the syrup and mix the rice flour slowly to the syrup.
Stir constantly.The flour consistancy should be like bajjis consistancy.
Remove from the heat.
Cover with tight lid.
Heat oil/ghee .
Make walnut size balls with the above dough.
Use one plastic paper or banana leaf to make ariselu.
Press the balls like a small puri and deep fry them to golden brown colour.
Place them separately otherwise they stick together,when they are hot.
Allow to cool and store them in the air tight container.
They can be stored for 1 month.
It is a festival sweet in andhra pradesh in pongal, Dasara time.
SANDESH
Fresh thick milk
2 litres
Yoghurt OR
curd 2 litres
Sugar
2½ tsp
Varieties of nuts
Cardamoms
6-8 pods(powdered)
METHOD:-
Boil the milk,simmer.
Add yoghurt,now we get paneer from milk.
Keep the lid and let it stay for 20 minutes.
Drain and keep the paneer in a neat cloth,and press over
with 2 kg weight.
Allow to stay for 1½ hour unti it removes extra water.
Cut the paneer into bits
Add sugar to the paneer bits, and cook on low heat stir
constantly.
Let the sweet becomes thick(as your desired consistancy),remove
from the heat
And transfor
into a plate.
Garnish withnuts& cardamom powder.
Cut into diamond shape bits.
KHOYA SWEET
Sugar
1 cup
Water
1cup
Milk powder
350 gms
Almonds
1tbsp
Tartaric acid
½tsp
METHOD:-
Cook the sugar and water for 5 minutes.
Add milk powder,tartaric acid and nuts and cook it until the water absorbs,
And the mixture becomes thick paste.
Transfor into a greased plate.Decotare with nuts.
Cool it and cut into desired shapes.
BALUSHAHI(BADUSHA) 3
Allpurpose flour
250 gms
Yoghurt
150 gms
Ghee
100gms
Sugar
300gms
Baking powder
1 pinch
Sodium-bi-carbonate
1pinch
All nuts
Ground coarsely
METHOD
For dough: Sieve and mix allpurpose flour,yoghurt,warm ghee
to make soft dough
Without any lumps.
Knead it well.
Make 12-16 balls and make a thumb impression in the middle
of each balushahi.
Make with whole dough as same manner.
Cover them with a damp cloth.
Meanwhile make thick syrup with sugar and water,add rose
essense.
Heat oil mixed ghee and cook(deep fry) them on slow heat
till inside of the badushas cooked well.
Let them cooked till they become golden brown colour.
Place them on a wide bowl and pour the hot syrup over them.
Garnish with the nuts.
Variation;-For garnishing use dry grated coconut or coloured them.
MYSOREPAK-3
Ghee
6 tbsp
Gramflour
1 tbsp
Allpurpose flour
1tbsp
Soaked almonds
10 (peeled&powdered)
Almonds
10 (peeled&chopped)
METHOD
Smelt 4 tbsp ghee.
Sieve 2 flours and fry in ghee.
Add mandel powder and cardamom.
Mix sugar with water till it
becomes thick syrup.
Add to the flour and mix well.
Add gradually the remaining hot ghee to the above mixture.
Stir continuously.
The sweet becomes thicker than before and looks like paste
consistancy.
Remove from the stove and spread on a greased plate and
cool it to settle.
Decorate with almond
bits.
Cut into square bits.
BANANAHALWA
Bananas
5(riped)
Ghee
2½ tbsp
Sugar
150 gms
Saffron
1pinch
Yellow colour
1 pinch
METHOD
Peel the bananas and chop them
Fry for 5 minutes and crush them
Add sugar and
¼ tsp water.
Allow to cook until water is absorbed.
Mix saffron and colour in a tsp milk.Mix to the sweet,stir
well.
Pour it into a greased plate,decorate with nuts&cardamom
seeds.
PUMPKIN HALWA(YELLOW)
Pumpkin
½(peeled& deseeded)
Milk
150ml
Almond flakes
2 tsp
Sugar
220gms
Raisins
as per taste
Ghee
4tsp
METHOD:-
Chop the pumpkin and boil in a skillet with
milk for 10 minutes.
Mash it,add sugar and cook till it gets thick consistancy.It
takes 8-10 minutes.
Add raisins,cardamomseeds and cool it in a greased plate.
Decorate with almond flakes.
KARACHI HALWA
Sugar
600 gms
Water
500gms
Maizena
110 gms(maize powder)
Yellow colour
½ tsp
Lemon juice
2 tsp
Oil /ghee
2tbsp
Almonds
10(soaked& peeled)
Pistachios
10 (chopped)
Cardamoms
12 ( seeds)
METHOD:-
Boil sugar and water for 5 minutes.
Mix maizena with
1tsp water and add to the sugar syrup.
Stir continuously till it becomes gele consistancy.
Ensure there are no lumps in that!!.
Add lemon juice
and stir constantly.
Now add hot ghee slowly(little by little) to the sweet.
Stir continuously to avoid burning in the bottom of the
vessel.
Add nuts and
other ingredients.
Transfor into a greased plate and cut into pieces.
GREENGRAM HALWA((MOONGDAL SWEET)
Split and husked greengram 250 gms
Ghee
½ cup
Sugar
250 gms
Milk
600ml
Saffron
1tsp
Cardamoms
6 pods(powder)
Almonds
Soaked&chopped
METHOD:-
Soak
greengram over night.
Grind it to a fine paste without adding water.
Fry in ½ amount
of ghee to golden brown.
Make light syrup with milk and sugar.
Add moong dal paste and stir continuously on low flame.
Afetr 4 5 minutes it gets thick and leaves ghee around the dal mixture.
Now the sweet is ready to transfor to a greased
plate,cool it.
Cut into desired bits.
Sprinkle the almonds bits for decoration.
Serve hot.
WHEATRAWA HALWA(BROWN)
Wheat semolina 1 cup
Pure ghee
1½ cup
Water
2½cups
Nuts and almonds chopped
Raisins and sultanas as per desire
Sugar syrup
1½ cup(light)
Cardamoms
10 pods(seeds)
METHOD:-
Boil water and add ½ cup ghee.
Saute`semolina(suji) in 1tbsp
ghee for 2 minutes.
Saute`nuts and raisins for 1 minute.
Make one string syrup and add
remaining ghee to it.
Simmer.
Add semolina to the sugar syrup
and stir continuously.
Cook on a low heat till it is done.
Stir occasionally.
Add ½ cup ghee,nuts and raisins.
Serve hot.
Note:- This is another
type of satyanarayana swamy prasad.in INDIA
They prepare whenever they do this pooja(vratham).
KAJU BARFI
Cashewnuts
600gms
Sugar 3oogms
Water for syrup 60ml
Full cashewnuts 10 in no.s
METHOD:
on each sweet.
Clean and grind cashewnuts coarsely.
Mix water and sugar in a big skillet, boil
it until it gets 2 string consistancy.
The consistancy should be like cream.
Switch off the heat and pour directly in a
wide and greased plate.
Allow to stay for 5 minutes to settle and cool.
Now cut into diamond shape bits.
Garnish with cashewnuts
PISTACHIOS BURFI
Pistachios
400 gms
Sugar
300gms
Water for syrup 100ml
Pistachios
12 in no.s
METHOD:-
Clean pistas and saute`for
2 minutes.
Add water and sugar.
Boil for making 2 sring consistancy syrup.
Grind pistachios coarsely.
Add them to the syrup and cook until thickens.
Cool it and garnish with pista and cut into squqre
bits.
Suggestion:- To get rich look add green colour
and cover with
silver foil over each sweet .
GRAMFLOUR AND ALMONDS BURFI
Almonds
200gms
Bengalgram flour 1 cup (sieved)
Almonds
10gms
Vanillapowder
2½tsp
Fresh ghee
25gms
METHOD:-
Saute`gram flour in 20gms ghee for 2 minutes(the
colour should not change into black).
Soak almonds in water for 1 hour.Peel them
and grind them to a fine paste.
Soak 10 gms almonds in water and peel them.Cut
lengthwise.Keep aside.
Mix almonds paste and gramflour.Add vanilla
powder.
Make syrup with sugar and water to 2 string
consistancy.
Add the flour mixture to the syrup and cook
until it turns to a thick paste.
Remove from the heat and place it ina wide
plate ,cool it.
Decorate with chopped mandel and cut into pieces
with a sharp knife.
COCONUT BURFI
Fresh&grated coconut
1big
Condensed milk
½tin
Sugar
1 cup
Mixed nuts
1cup
Water
100ml
Cardamoms
12
METHOD
Break the coconut and remove the hard&black part.
Grate it and keep aside.
Add water to the sugar and make a thick syrup.
Add condensed (sweetend) milk to the grated coconut.
Add sugar syrup,mix well.
Simmer.
Stir continuously till it gets thick consistancy.
Add cardamom powder and remove from the heat.
Place it on a greased plate,cool it and cut into desired size bits.
MILK BURFI
Milkpowder 300gms
Sugar
240gms
Water
100ml
Cardamoms 10
Nuts
1tbsp
METHOD:-
Make 3string consistancy syrup
with water and sugar.
(When you place the syrup drop
in cold water bowl
it can be rolled as a ball).
Add milk powder,cardamom,mix well.
Pour on a greased plate,allow
to cool.
Decorate with nuts and cut into
pieces.
NOTE: Rose water also can be added
to the sweet.
GULABJAMOON
This method is with milkpowder.
Milkpowder
250gms
Allpurpose flour
1½tbsp
Baking powder
1tbsp
Ghee
For
deep frying
Milk
1tsp
Sugar
1cup
Water
2ooml
Rosewater
2tbsp
METHOD:-
Sieve milkpowder and flour,baking powder together.
Add 10-12 tbsp milk to get pliable dough.
Allow to stay for 1 hour.
Make one string consistancy syrup with sugar and water,maintain
the heat.
Make it into walnut sized balls.
Deep fry slowly in the ghee to golden brown(do not
burn them).
Dip the jamoons directly into the syrup.
Soak them for 3 hours.
Garnish with fried nuts before you serve.
Stuffed jamoons:
Stuff with little khoya in the jamoons (when you are making balls)
Fry them and soak in the syrup as normal procedure.
Ensure that there are no cracks on them.
KAALA JAMOON
Khoya
350gms
Ghee
For frying
Paneer
200gms
Allpurpose flour
50-60 gms
Sugar
500gms
Water
4-5 cups for syrup
Cardamoms
½tsp powder
Milk 1tbsp
METHOD
Make light syrup with sugar and water.
Mix khoya and paneer.Add kardamom and allpurpose flour.
Mix thoroughly to a fine dough.
Make oval sized balls,cover with a damp cloth.
Deep fry them in the ghee on slow
flame to golden brown.
Dip them directly in the hot syrup(remove
the heat).
Allow
them soak for 1-2 hours.
VARIETIES OF LADDOS
Laddoo is a
sweet catogery recipe everybody
like this sweet.
Use pure ghe to get fine taste and flavour.
RAWA LADDO
Semolina
2 cups
Sugar
2§ups
Water
1½ cup
Ghee
1cup
Nuts
3cups(mixed)
Fresh coconut
1½ cup(grated)
Milk
½cup
Cardamoms
8(powdered)
METHOD:-
Sieve semolina and fry it in 1tbsp ghee to pinkish brown colour.
Saute`all nuts in tsp ghee or 1 minute,keep
aside.
.Grate the coconut (avoid the black part).
Add it to the roasted semolina,pess it and cover
with a tight lid for ½ hour.
Meanwahile
Make 2 string syrup with
sugar and water.
Add semolina mixture to the syrup and stir well.
After getting thick consistancy remove from the heat.
Add roaste nuts and cardamoms.Mix well .
Make lemon size balls (using tsp milk) with whole dough.
Allow them to cool.Store them in a airtight
container.
They can be stored for 2 weeks.
COCONUT LADDOO
Fresh coconuts
3
Sugar
200gms
Cardamoms
12
Cashewnuts
12(bits)
Condensed milk
½
tin( 200ml)
Ghee
1tsp
METHOD:
Remove the black part from the coconuts and great the white part only.
Make thick syrup adding
with water and sugar.
Add sweetened condensed milk
to the grated coconut.
Mix well. Add this to the syrup.Simmer.
Stir continuously till it becoms thick paste.
Add cardamoms.
Pour it into a greased plate and garnish with nuts.
Cut in to desired bits.
CASHEWNUT LADDOo
Cashwnuts
300 gms
Sugar
200
gms
Milk
3tsp
Yellow colour
1 pinch
METHOD:-
Saute`cashewnuts for 1 minute in the ghee(2 tsp).keep aside.
Make thick syrup with sugar and water.
Mix yellow (sweet)colour in tsp milk.
ADD to the syrup
Add cashewnuts to the syrup.
Transfor it into a greased plate.
Cut into pieces.
BASIN LADDO O (GRAMFLOUR)
Gramflour
2cups
Sugar
2cups
Pure ghee
2cups
Cardamoms
8
Cashewnuts
6(broken)
Rosewater
2 drops
METHOD:-
Sieve gram flour.Heat ghee.
Fry flour in ½cup
ghee till it gives aroma flavour.
Grind sugar to a fine smooth
powder.
Powder the caradmoms.
Heat remaining ghee.
Take a big bowl and mix all ingredients together to a fine dough
(adding hot ghee.).
Make walnut size laddos immedietely ,when the dough is warm.
Cool for 5 minutes, keep them in air tight container.
They can be stored for 3 weeks.
GROUNDNUT LADDOo
Groundnuts
300gms
Jaggery(goor)
250gms
Dessicated coconut
50gms
Little rice flour
or gramflour
METHOD:-
Roast ground nuts until it gives fine flavour.
Stir continuously when they are roasting.
Remove the peel,grind ½
portion coarsely.
Grate jaggery and place it ina big skillet.
Add 2 cups of water
and make thick syrup.
It should be 3 string consistancy (approx).
Switch off the heat and add roasted nuts to the syrup,mix thoroughly.
Add rice flour also.Mix well.
Make walnut size laddos,cool them and store them for 3 weeks.
SESAME LADDO o (TIL KALADDOO)
Sesame seeds
3 cups(husked)
Sugar
2 cups
Cardamoms
2 pods(seeds)
METHOD
Roast sesame seeds for 2 minutes till they get pinkish brown.
Make thick syrup with sugar
and 1 cup water.
Powder the cardamoms.
Remove the syrup from the heat and add the seeds and cardamoms,mix
well.
When it is warm make walnut size balls.cool it and store for 3 weeks.
PURI LADDOO
Allpurpose flour 2 cups
Milk
½cup
Little salt
Sugar
1½ cup
Water
1 cup
Cardamoms
8 pods
Oil/ghee
For deep frying
METHOD:-
Make puri dough with flour
and milk,salt.
Prepare thick syrup with sugar and water,keep aside,
Make medium size puris (should be thin than normal thickness)
And deep fry them to
little crispy brown.
Make all puris with the whole dough.
Grind them coarsely.
add the ground puris to the syrup and mix well.
Make laddos and store
them after they get cold.
RICEFLAKES LADDO(POHA)
Rice flakes(thin)
3 cups
Sugar
2 cups
Water
1½ cups
Cardamoms
8
Milk powder
50 gms
METHOD:_
Roast the riceflakes for 3 minutes.
Make thick syrup with sugar,keep aside.
Powder the cardamoms.
Grind the flakes coarsely.
Add the ground flakes,milkpowder and cardamoms together.
Mix well,when it is warm make laddos and cool it.
Store them in the airtight container for 2 weeks.
RICEPUFFS LADDOO
Called as "murmura" also
Ricepuffs
¼ kg
Jaggery
150gms
METHOD:-
Ricepuffs should be crispy.
Just saute` them for 2 minutes on a tawa.
Cool them.
Make a thick syrup with jaggery.
Add immedietely ricepuffs to the syrup and make laddos at once.(lemon
size).
Coll them and store them.
Insert one cashewnut
in each kaala jamoon,before serving.
Variation:-Slit each jamoon and Press a little cream inside(using with a plastic bag and make
a little hole at one edge.Make it like a cone.
Fill cream and squeeze in the
jamoons) before serving.
BOONDI LADDOO
Gramflour(fresh)
500gms (2cups)
Sugar
400gms(1½ cup)
Ghee
4tsp
Raisins
12
Cashewnuts
12
Cardamoms
10(powder)
Almonds
12(chopped)
Refined oil+ghee
For deep frying
Yellowcolour
1 tsp
Saffron strands
10
METHOD:-
Mix water and sugar. Boil for 12 to
14 minutes till it turns to light syrup.
(the syrup consistancy
should be sticky)
Mix colour in a tsp milk and add to the syrup.
Roast nuts,raisins in tsp ghee for 1 minute.Keep aside.
Add gramflour(sieve it) with water as bajjia consistancy.
Use boondi ladles(2).
1) for preparation of boondi.
2) To remove from the oil.
Prepare boondi as normal process.Use whole batter for boondis.
Add directly to the warm( switch off the heat) syrup, add whole boondi to the syrup.
Mix well.Add warm ghee to it,stir well.
Add nuts,raisins and saffron strands (without diluting) to the above.
Allow to stay it for 20 minutes.
Make laddos as your desired size.
Cool them and store them for 2 -3 weeks.
Suggestion:-To get fresh laddos all the time just add 1 tbsp of Honey to the hot syrup(do not boil).
Do not add sodium bi-carbonate to the gramflour batter.
BANDAR LADDOO (THOKKUDU LADDOO)
Gramflour
2 cups
Sugar or jaggery 2cups
Ghee&oil
For deep frying
Sodium bi-carbonate 1 pinch
Cardamoms
15(powder)
METHOD:-
Make batter for sev with sieved gramlour and sufficient
water.
Heat ghee & oil.Use the
big size sev frame (in the machine) and make thick sev.
Deep fry them to crispy brown,use whole dough for thick sev.Finish
the whole dough.
Allow them to cool.
Grind them in mixi coarsely.Add cardamoms powder
Add 1½ cups of water to the sugar/jaggery and make 2 threads consistancy syrup.Remove from the heat.
Mix the coarsely ground sev
and mix thoroughly.
Make laddos using little ghee to your palms.
Cool them and store them in air tight container for 2 weeks.
MALAI LADDOO
Codensed(sweetend)milk
½ tin(approx 210 ml)
Milk powder
150gms
Cardamoms
8(seeds)
Almonds
(soaked&mashed)
Cornflour
1½tbsp(if needs)
Sugar
2tbsp
METHOD:-
Mix condesed milk and milk powder,sugar and mashed almonds paste
in a bowl.
Take a thick bottomed skillet and pour this mixture and cook on a low flame .
While cooking stir continuously (to avoid sticking to the bottom
of the skillet).
After 10-12 minutes the mixture becomes as thick paste.
Add (if necessary- if the cosistancy is thin) corn flour to it.
Stir well.
Add cardamoms and nuts.
Make desired size laddos.Allow to cool for 15 minutes.
Store them in a plastic container.
They can be stored for 2 weeks.
PISTACHIOS LADDOO
Pistachioes
2cups
Sugar
2cups
Water
1cup
Cashewnuts
10
METHOD:-
Roast pistas for 3
minutes.Roast cashewnuts.
Grind pistachioes coarsely.(not powder)
Add water and sugar.
Boil it for 10 minutes to prepare 2 thread consistancy.
Add ground pistas to the syrup stir well.
Make walnut size laddos when it is warm.
Press one(½ part)cashewnut on each laddo for decoration.
Note:-To get rich look add 1 pinch green(mithai) colour to the
sweet and mix well.
THICK SEV SWEET
Bengal gram flour
400gms
Jaggery(white&fresh)
300gms
Cardamoms
12
Oil for deep frying
METHOD:-
Sieve gram flour.Add cooking soda(1 pinch) and make a fine dough (thinner than chapathi dough)
Adding with water.
Use thick sev frme in the sev machine.
Make thick sev and deep fry in the hot oil to crispy brown.
Use whole dough like this.
Make the sev to 6-7cm bits.
Add 150ml of water to the grated jaggery ,stir well.
Make it into thick (more than 2 thread consistancy) syrup and remove
from the stove.
Add the thick sev and cardamom seeds and mix well.
Allow to cool for ½ hour.
Store them in a airtight container.
ALMOND LADDO (BADAM)
Almonds
3 cups
Sugar
2 cups
Vanilla sugar
2tsp
Almond flakes
1 tsp
METHOD:-
Soak ½portion
of almonds.Remove the peel.Grind to
thick paste.
Take the other ½ portion and grind it coarsely.
Make thick syrup with 1½ cups water and sugar,add vanilla sugar to it,mix well.
Remove from the stove and add the two almonds paste & ground
powder.
Mix well.
Make walnut size balls(laddos) when the dough is warm.
MOONGDAL LADDO(GREENGRAM)
Green gram(moongdal split) 1
cup
Fresh ghee
2 cups
Cardamoms 10
Sugar
1½ cup
Dry coconut powder
½ cup
