Sweet Potato Sweet Dish

Hi

Coming up today is a sweet dish ie SWEET POTATO SWEET DISH. Generally most of us prepare this dish at the time of Sivaratri festival. As me and my daughter in law perform fasting on that day, I have prepared this simple sweet with sweet potato in the evening. Normally we take boil sweet potato on fasting day along with other fruits.

The mild and different taste and flavor of sweet potato mixed with little jaggery sweetness along with ghee and milk gives tempting aroma while cooking is yummy yum.

OK. Let us go to prepare.

Ingredients

1. Sweet potato                              1/2 kg
2. Jaggery                                      100 gms (depends on sweetness of sweet potato)        
3. Milk                                           1 cup
4. Ghee                                           50 gms
5. Cashew nuts
6. Cardamom powder

How I did it

1. Wash and boil sweet potato. Let them cool.
2. Peel and mash them.
3. Take a wok, heat ghee on low flame.
4. Fry cashews till golden brown and keep aside.
5. In the ghee, add mashed sweet potato, stir well till raw smell goes off. Add little milk for stirring consistency and taste. It takes 2 to 3 minutes.
6. Then add jaggery (powder the jaggery as it melts fast)
7. Give good mix. See it melt and mix well in mashed sweet potato.
8. See the consistency it is just like halwa.
9. Add crushed cardamom powder powder and give fine stir
10. Continue stirring, till ghee starts to leave the sides of halva.     
11. It takes 10 to 12 minutes.      
12. The colour of the sweet also changes.
13. If required add little ghee also.
14. Switch off the stove.

 Finally garnish with fried cashew nuts. Check the taste.

Purnalu

Hi Friends

Today is a big festival in Andhra Pradesh - Sankranthi celebrated for the next 3 days. Kids have holidays during this time and they enjoy eating variety of dishes during this festive season. Today I have prepared a traditional sweet - Purnalu. Very easy to prepare. Generally made as offering Gods at the time of festival.

Let us go to prepare PURNALU

Ingredients

• Channa dal                        1 cup
• Jaggery                              1 1/2 cup grated
• Cardamom powder            pinch
• Oil for deep fry

For the outer layer

• Rice                                     2 cups
• Urad dal                              1 cup
• Salt                                      pinch

How I did it

1. Soak rice and urad dal over night.
2. Wash and grind them into smooth paste. The consistency should be like dosa batter.
3. Add salt and mix well.
4. For prepare Purnam
5. Pressure cook channa dal until whistle. Donot over cook it. Cooked dal should be rigidly soft and not broken.
6. Drain it using colander.
7. Take heavy bottom vessel.
8. Transfer cooked channa dal into it mix grated jaggery and cardamom powder.
9. Cook for 5 minutes, continuously stirring. Within this time both dal and jaggery mix nicely comes together.
10. Turn off the stove and let it cool.
11. Use pappu guthi or a wide bottomed ladel and mash it into a paste. Or you can also use blender to mash it. Donot add any water.
12. Check the consistency. You should be able to make small balls of it.
13. Divide the purnam into small balls like bigger then the marble.
14. Now comes the final stage of cooking of purnaalu.
15. Take a deep fry pan, add sufficient oil, let it heat.
16. When the oil is warm enough, dip the purnam balls into prepared urad dal batter and gently drop into oil one by one and fry till golden brown.

     Remove and serve them with little ghee.

My Note

• Instead of channa dal you can use toor dal also.
• Don't waste drained dal water. One can make it sweet charu.
• You can store this purnam in fridge for 2 weeks.

Sanaga Pappu Bellam Payasam

Hello

Taking little gap, back again to my blog with traditional and simple desert ie SANAGA PAPPU BELLAM PAYASAM. This is one of the payasam verities that can be offered to God as nyvedyam also. It is little bit different from normal  payasam. That chewiness of both channadal and jaggary makes very comforting sweet. It can be enjoyed either hot or cold.

Ok . Let us go to prepare.

Ingredients

• Bengal gram(Pachi Sanaga pappu)                      1 cup
• Jaggery                                                                 1 cup
• Suji                                                                       2 tbsp
• Fresh coconut                                                       3 tbsp

For garnishing

• Ghee
• Cashew
• Cardamom powder

How I did it

1. Wash and pressure cook channa dal till it is cooked well. (not get mashed)
2. Melt jaggery with very little water and starain it for any dirt.
3. Boil water and cook suji till it cooks. (like upma)
4. Grind fresh coconut into smooth paste.
5. Mix cooked channa dal, jaggery, cooked suji, cardamom powder and cook again till required consistency. It may take 10 minutes.
6. Add fresh coconut paste and cook 3 more minutes.
7. Check the consistency and switch off the stove.
8. Finally fry cashew in ghee till golden brown and garnish.

Pachi senaga pappu bellam payasam is ready to serve.

My Note

Fresh coconut paste gives thickness and taste to payasam.

.

Panasa Tonalu

Hi Friends

Long time that I have blogged a sweet. My tastebuds are asking me to make a sweet today. Let us make a simple yet delicious sweet 'Panasa Tonalu' today. This sweet got its name from the delicious fruit Panasa (Jack Fruit) as they just look like Panasa Tonalu after we make them them. Let us see how to prepare them.

Ingredients

• Maida                                        2 cups
• Salt                                            a pinch
• Butter or Ghee                           2 tbsp
• Sugar                                         2 cups
• Cardamom Powder                   1 tbsp
• Oil for frying

How I did it

1. Take Maida in a bowl and add a pinch of salt to it. Add the Butter/Ghee to it and mix well.
2. Now add water little by little and knead it into a dough.
3. Now take a small piece of dough and make it into a ball. 
4. Roll it thin like a chapati.
5. Take a knife and put insertions vertically on the rolled chapati without cutting the ends of it.
6. Hold the ends of the chapati and roll it and seal both the ends.
7. Heat a pan and heat the oil. Fry these in hot oil.
8. Meanwhile make a sugar syrup adding the cardamom powder in thread like consistancy.
9. Dip the fried panasa tonalu in sugar syrup and remove them.
10. Enjoy the hot and crunchy PANASA TONALU.

My Notes

• Make the chapati thinly. It will make them more crunchy when you fry them.
• You can powder the sugar and srpinkle them on the fried Panasa Thonalu instead of dipping them in the sugar syrup.

Saggubiyyam Payasam

Hi Friends

Did you plan the menu for festival feast? Make a typical, traditional South Indian sweet ie SAGGUBIYYAM PAYASAM. I prefer to prepare this sweet item because it is easy to prepare , takes less time and delicious in taste. Children like this very much. My grand son called this as balls sweet. Normally I prepare with nylon variety of sabhudana. You can prepare upma, vadiyalu also with this sabhudana.

One should take care while preparing sabhudana payasam. Some times milk curdles when sabhudana cooked directly in milk. To avoid this yous soak and cook with enough water and then add the milk.

OK Let us know how to prepare this sweet item.

Ingredients

• Sabhudana                           1/2 cup(nylon type)
• Milk                                     3 cups
• Water                                   1 1/2 cup
• Sugar                                   1/2 cup
• Ghee                                    1 tbsp
• Kaju & Almonds
• Cardamom powder

How I did it

1. Wash and soak sabhudana with just enough water for 10 minutes, so that it takes little time to cook and would be fluffy.
2. Take heavy bottom vessel, cook soaked sabhudana till turns translucent, soft and shiny texture.
3. Stir well in between, so that it is cooked evenly.
4. Mean time boil milk for 10 minutes, add sugar and cook till sugar dissolves.
5. Then add cooked sabhudana  and cook for couple of minutes. Not to cook too much.
6. Switch of the stove.
7. Meantime take pan, add ghee on low heat and fry kaju and almond and keep aside.
8. Garnish these to sabhudana sweet.
9. Let it sit for 10 minutes, it gives nice creamy texture.

Serve hot or cold and enjoy

My Note

1. If it thickens add warm milk while serving to get desired consistency.
2. If interested you add few saffron strands  by soaking in 1 tbsp of milk.

Rava Kesari

Rava keseri is one famous and quick to do recipe of Indian sweet. Very delicious and tastes good. Sure you fall in love with it. This is a special sweet to reserve for unexpected guests.

Let us go to prepare it

Ingredients

• Bombay rava                            1 cup
• Water                                        3 cups
• Sugar                                        3/4 cup
• Ghee
• Raisins
• Cashew nuts
• Elaichi powder
• Cardamom powder
• Kesar essence                            2 drops (Optional)

How I did it

1. Take a wide non-stick pan add ghee and heat it low flame.
2. Fry kaju, drain the excess ghee, keep aside.
3. Add raisins, let them puff and keep aside.
4. Roast the rava with 2 tbsp of ghee on low flame till it turns golden, stirring frequently.(take care not to burn)
5. Take water in thick bottom vessel, boil water add rava slowly and stir frequently to avoid lumps. Cook for 3 to 4 minutes.
6. Add sugar and ghee  elachi powder to cooked rava and stir well till sugar mix well with cooked rava.
7. Finally add essence and garnish  on the top with cashew nuts and raisins.

 Serve hot . Enjoy the mouth melting rava kesari.

My Notes

1. Don't compromise on  ghee. Add little more if you prefer.
2. This recipe purely depends on ghee for taste and flavour.
3. You can powder the sugar and use.
4. Make sure that rava is fully cooked before adding the sugar.
5. Kesari color is optional. I like natural color of rava kesari.

Sogasu Polilu

Hi Friends

Today I am making a traditional and occasionally prepared dish ie SOGASU POLILU in my blog. One can make lots of verities of polilu / bobbatlu. Taste and filling is different of each poli / bobbatlu but method of preparation is same.

I am interested to explore new recipes from different sources. First time I have tasted this sogasu poli in mother-in-laws place. I learnt from her. The name sogasu polilu suits for it as looks nice to see.

Try this on one of these Sankrati festival days and enjoy. Let us go to prepare this delicious polilu.

Ingredients for filling

• Rice flour                                   1 cup
• Grated fresh coconut                  1 cup
• Milk                                            1cup
• Sugar                                          1 cup
• Ghee                                            2 tbsp
• Elachi  powder                           pinch       

For outer layer

• Maida                                          1/2 kg
• Salt                                              pinch
• Oil for deep fry

How I did the filling         

1. Take a bowl, add rice flour, sugar, grated coconut, milk and ghee.
2. Mix with your hand with out any lumps.
3. Take thick bottom vessel add the mixture and cook on low flame. Stir continuously. If it is too thick add little milk.
4. The consistency should be like rava kesari/ halwa like to form into ball.
5. It generally takes 10 minutes to cook.
6. Finally add elachi powder and mix well.
7. Let it cool and make small lemon size balls and keep aside and cover it.

For outer layer

1. Mix maida with pinch of salt and make soft dough.
2. Hit the dough to make it softer.
3. The consistency the dough should be little loose for preparing like poories.
4. Keep it in the vessel and pour oil around dough. Let it rest for 1 to 2 hours.

How I did sogasu poli

1. Take plantain leaf or plastic sheet on smooth surface or kitchen platform. 
2. Grease with oil.
3. Pinch small lemon size dough, place on the leaf, flatten with your fingers into small size like poori.
4. Place small size of prepared filling halwa , seal the edges properly.
5. Again grease your hands with oil and flatten gently to get like small poori.
6. Not very thick, should little thick like poori.
7. Take oil in kadai, add oil for deep fry, let it heat on medium flame.
8. Drop sogasu poli gently into oil.
9. Deep fry them until turns golden brown.
10. Drain the excess oil by using kitchen napkin.
11. Repeat the same procedure for remaining  dough also.

See the taste. Arrange nicely for serving.

My  Notes

1. You can add dry fruits, nuts coarse powder to the filling texture.
2. If you like the taste of coconut, add little more grated coconut while preparing filling texture. 
3. If you are health conscious you can fry on tava like we did for roti with little oil. No need to deep fry.

Try by yourself and let me know suggestions and comments.

Yours  Kusuma of Kusumas Abiruchi                     

China Grass / Agar

Hi Friends

Today I will present you with a delicious sweet recipe i.e. CHINA GRASS. As we had a small get together in our house with my brothers and sister's families, I preferred to prepare this sweet along with other items. This is very easy to prepare and takes very little time. This is a vegetarian gelatin and used for making deserts also.

OK Let us go for making this simple, quick and yummy sweet.

Ingredients

• China grass                       1 cup( (cut into pieces)
• Sugar                                 1 1/2 cup
• Milk                                   3 cups
• Water                                 2 cups
• Nuts for decoration

China grass dried strands

How I did

1. Cut dried china grass strands into small pieces with kitchen cutter.
2. Soak with cup of warm milk for 10 minutes.
3. Meantime take 5 cups of milk and water (3:2) keep it for boiling.
4. Add sugar and stir well.
5. Let the flame in simmer and cook till completely dissolve.
6. Pour soaked china grass in boiled milk.
7. Pour this liquid in ice cream cups or mud parts.
8. Cut kaju and badam in fancy shape  with cookie cutter and top them on the cups. Put aside to set and let it cool. It will set well within 10 to 15 minutes.

Taste this delicious sweet.

My Note

• You can pour this china grass liquid in colourful ice cream moulds also. Kids like this much.
• You can add any of your favourite flavour .
• Instead of sugar you can add Nu Nuturals Venilla Stevia liquid also. You can get it any bakery shop.

Gajar ka Halwa

Today I am coming with a delicious rich sweet - Gajar ka Halwa. I don't know why but in my blog there are lot of savories and curries and less number of sweets. Ofcourse I like hot snacks very much.  My son likes this Gajar ka halwa very much. I thought of preparing gajar ka halwa as Sunday Special.

Generally this humble root vegetable taken as boiled, cooked, steamed and put in juices soup etc. Many people like to have carrot juice which contain Vitamin A , B and E and many minerals. It improves eye sight also. This is used in skin creams and for its healing powers.

We can make this gajar halwa in 2 or 3 types depending on your preference. I can go for prepare on my own style which I learnt from my mother.

Let us go for prepare.

Ingredients

• Gajar (grated)                            2 cups
• Sugar                                         1/2 cup
• Ghee                                          1/4 cup
• Cardamom  powder                   pinch
• Cashew nuts
• Raisins
• Pista                                                         
• Sugarless  khoa                          2 or 3 tbsp

How I did it

1. Wash, peel and coarsely grate the gajars. Measure it loosely but heaped.
2. Take a wide pan and add ghee, let it heat on low flame.
3. First add raisins, let them fry and remove them into a bowl. Then fry cashew nuts and pista and keep aside.
4. Add the grated gajars into the pan and mix well.
5. Stir in between, fry it for 8 to 10 minutes in ghee on low flame. See the colour changes into pale, orangey mush.
6. By that time raw smell of gajar also goes off.
7. Add sugar. Turn the flame into lowest setting.
8. Stir well and cook till content gets together.
9. Leave the vessel uncovered.
10. Finally add sugerless khoa and mix well. By adding sugerless khoa it tastes good.
11. Switch off the stove.

Gajar ka halwa is ready to serve. Take separate bowls, decorate with nuts and serve. Best combination with ice cream.

My Notes

• Low heat and constant stirring is key to this dish success.
• If you don't get sugarless khoe add kalakandh. You can get it in sweet shop and reduce the quantity of sugar.
• Reduce the amount of sugar because gajar are naturally quite sweet. Fell free to adjust the sweet  depending on your taste.

Kobbari Boorelu

Kobbari  Boorelu  is a coastal Andhra recipe generally made as offering for Gods at the time of festival. This is traditional sweet. I think most us might not be familiar of this as kobbari poornalu. This is a delicious item and melts in mouth immediatley. This is an item that gets finished in minutes after cooking.

Ingredients 

• Rice                               1/2 Kg
• Jaggery                          1/2 Kg
• Fresh grated coconut     1/2
• Elachi powder               1/4 tbsp
• Ghee                              little
• Oil for deep fry

How to prepare

1. Soak rice for 6 to 7 hours.
2. Wash and drain the water through a colander completely.
3. Lay it on the clean cloth, so that the remaining water is soaked.
4. Rice should not dry completely.
5. Grind it into a soft powder in a mixie and sieve it well. Keep it aside.
6. Take heavy bottom vessel, add 1/4 cup of water and grated jaggery. Let it melt on a low flame and keep stirring continuously.
7. Let it melt completely.Turn off the stove.
8. Strain the jaggery syrup to remove the mud.
9. Again transfer the filter jaggery syrup into a heavy bottom vessel, keep stirring on low flame till thick consistency  reaches.
10. In order to check the consistency/pakam put a little jaggery syrup in cold water, roll it with your fingers, you should be able to make a soft ball out of jaggery syrup. This is the right consistency/ pakam and important to prepare Kobbari Boorelu.
11. Then add grated fresh coconut and elachi powder into syrup and cook for 2 minutes.
12. Keep stirring , add little by little rice flour as much as syrup can take .
13. See now it looks like soft dough. Cover it , other wise it will be dried.
14. Take sufficient oil in kadai and heat it.
15. Take a plastic sheet or plantain leaf, apply oil.
16. Take lemon size dough, smearing a few drops of ghee on your palms and pressed gently with your fingers.
17. Drop gently into oil. It will puff like a puri.
18. Flip it and fry both sides  till turns brown.
19. Repeat the same process for the remaining dough also.

See the yummy yummy and Delicious taste of kobbari boorelu

My Notes

• By adding fresh  grated coconut  it gives a nice taste and softness to boorelu.
• Dough should be soft, other wise boorelu will became hard.
• After deep fry the boorelu you should not press them like Ariselu.
• Let them cool and store them in air tight container.
• It's shelf life is about 10 days.

Bellam Pongali

Bellam pongali  is a authentic sweet prepared on festive days. This along with Tamarind pulihora is a great combination. It is prepared with raw rice, jaggery and with little milk. My son likes it very much. Lets us quickly see how is it made.

Ingredients

• Raw rice                                         1 cup
• Jaggery                                           1 cup (grated)
• Water                                             2 cups
• Milk                                               1/2 cup
• Cardamom powder                        pinch
• Fresh coconut pieces                      1 tbsp (chopped nicely)
• Kisimis (Raisins)                             1 tbsp
• Cashew nuts                                   15 (make it halves)
• Ghee                                              4 to 5 tbsp

How to prepare

1. Wash and cook the rice in the rice cooker.
2. Take thick bottom vessel, add grated jaggery and 1 tbsp of water.
3. Let it melt over slow flame.
4. After it is completely melted strain the jaggery liquid with strainer and keep aside.
5. Mean time heat a pan add ghee, toast kismis and kaju till golden brown. 
6. Remove the cooked rice from the cooker and transfer into a wide bowl.
7. Add jaggery syrup, toasted kismis and khaju with ghee, chopped fresh coconut pieces,cardamom powder boiled milk and mix well.
8. Keep it on the low flame for few minutes and mix well.

Serve garama garam bellam pongal in a cup with spoon of ghee on the top.

My Note

You can prepare this sweet pongal without milk also.
You can use sugar instead of jaggery

Atukula Laddu

Hi Friends

Today, I am writing about a very simple but highly nutritious sweet - Atukula laddu. Atukulu - flattened rice can be found in any grocery shop. I am sure you must have made different varieties with it already like Atukula upma, mixture with Atukulu etc. You must have heard or made different versions of Atukula laddu as well. It can be made in so many different ways. Oats have become very popular these days with its varied health benefits. Today, I am making this Atukula laddu with Oats. Lets start!!!

Ingredients:

Atukulu                           1 cup
Oats                                1/2 cup
Pesarapappu                   1/3rd cup
Sugar                              1 cup
Ghee                               6 tbsp
Cashew                           few according to your taste

How to prepare:

1. Fry Atukulu, Oats, Pesarapappu separately in 1 tbsp of ghee for 4-5 minutes each in a medium flame. Make sure you don't burn any of them. Let them cool.
2. Break the Cashew into small pieces and also fry them in ghee and keep them aside
3. Grind the fried Atukulu, Oats, Pesarapappu separately into a fine powder.
4. Grind Sugar also into fine powder.
5. Take a wide bowl and mix Atukula powder, Persarapappu powder, Oats powder, powdered sugar, fried cashwes.
6. Warm the remaining ghee and add it to the mixture.
7. Now make them into balls of your desired size.
8. Add some more warm ghee if you are not able to make the balls

Relish as an evening snack for kids or as a desert after meal.

Whole Wheat Halwa (grains)

Hi Friends

Today we will learn how to make wheat halwa using whole wheat(grains) not wheat rava or wheat milk. This yummy yummy wheat halwa is prepared when newly married bride comes to her in-laws house first time after marriage. I have tasted this wheat halwa first time in my younger sisters house at the time of her sons Karthik's bride Ramya came to my sister's house. My sisters mother-in-law who is nearly 80 years old explained me how to prepare this delicious wheat halwa. I think most of us don't know  about this sweet. Normally we prepare this sweet with wheat rava. This being a traditional dish needs time and effort for preparation. But tastes so soft ,delicious and tasty.

OK. Let us go to prepare and tastes this yummy yummy and delicious whole wheat halwa.

Ingredients

• Wheat                                                1 cup (whole wheat)
• Rice                                                    1 fist full
• Sugar                                                  3/4 cup (can vary according to your taste)
• Kaju                                                    few
• Peanuts                                                few
• Ghee                                                   1 tbsp

How to prepare               

1. Take 1 cup of whole wheat. Clean them.
2. Sprinkle little water on wheat.
3. Leave them for 5 minutes.
4. Then blind them for 2 minutes.
5. See that the outer layer (pottu) of the wheat separated at the time of blinding. Let them dry for 10 minutes.
6. Separate the outer layer of the wheat with the help of maggot (chata).
7. After the outer layer is removed, the wheat just looks like rice in shape and colour. 
8. Soak wheat over night.
9. Next day pressure cook them by adding 1 fist of rice.
10. Cook till 10 to 12 whistles.
11. Take away from pressure cooker after it cooled to the room temperature.
12. Mean while grind kaju and palli into smooth paste.
13. Take thick bottomed vessel.
14. Add cooked wheat and sugar.
15. Keep on low flame by adding 1 tbsp of ghee.
16. Stir gently and frequently . Other wise whole wheat becomes paste.
17. Finally add kaju palli paste. to this wheat halwa.
18. Cook for 2 more minutes.
19. Switch off the stove.
20. At final stage it looks like thick liquid form like sabhudana halwa.

See the yummy yummy taste of WHOLE WHEAT HALWA.
When wheat grain falls in between your teeth it tastes just like corn. 
Nothing can beat this halwa in taste.

My Note

Rice, kaju and peanuts hold the halva toghther. They act like binding agent.


  ENJOY YOUR COOKING WHILE EXPERIMENTING WITH VARIOUS COMBINATIONS.

Dry fruit laddu

Today let me go to the recipe, the simple and quick preparation with highly nutritious with zero fat and tasty delicious dry fruit laddu. Most of dry fruits can be eaten just like that. This dry fruit laddu has good source of minerals and keeps us healthy.
Do try this delicious and rich in taste dry fruit laddu, follow my recipe and try by your self.

Ingredients

• Seed less dates                                    20
• Almonds                                             10
• Cashew nuts                                       10
• Raisins                                                10
• Pistachios                                           10
• Peanuts                                              15
• Ghee                                                  1 tbsp (optional)

How to prepare

1. Chop the seedless dates and raisins into small pieces.
2. Soak the almonds for 30 minutes and remove the skin and keep aside.
3. Take kadai, add ghee and heat it on very low flame and roast chopped almonds , cashew nuts, pistachios and peanuts for 2 to 3 minutes. Let them cool .
4. Crush them slightly so that it will mix well in laddu.
5. Finally combined crushed dry fruits with chopped raisins and chopped dated.
6. Mix well till dry fruits gets combined  well.
7. Shape into round balls.

     Store them in air tight tin.

Note
Ghee is optional. You can dry roast the dry fruits also.
Children like peanuts very much. Finally add roasted peanuts (without crushing) for making laddu.

Sunnundalu

Today I am blogging delicious sweet ie Sunnundalu made with blackgram  also called as minapasunni. The preperation of this Traditional Andhra Sweet is very easy and simple. My daughter in law very often prepares this sunnundalu  with unique taste. My grand son who is 4 years likes these. She  makes few very small bite sized ones especially for him as he likes small laddus.

Ingredients

• Whole black gram dal                            2 cups
• Sugar                                                      1cup
• Ghee                                                       3/4 cup

How to prepare

1. Dry roast the whole black gram on medium flame till you get aroma of black gram dal. Keep stirring as they fry. Otherwise it will burn.
2. Grind the black gram dal into fine powder. It is best to grind with old stone grinder (called tiragali in telugu). My grand mother used to grind black gram dal with this old stone grinder only. When we are small we used to sit around this stone grinder and put  handful of dal  in the grinder. You can grind it in the mixey. After grinding you have to sieve. The final powder should be fine.
3. Grind the sugar in the mixey.
4. Then mix this black gram powder and powdered sugar in a wide basin. 
5. Meanwhile melt the ghee. 
6. Add melted ghee and mix with hand till the mix hold together. Make this mix into round balls and the sunnandalu are ready.

  Store it air tight tin. You can store for 15 days.

My tips:

You can add half jaggery and half sugar or complete jaggery.
In my mother in laws house they prepare with pottu minapappu.

Rava laddu

Today I am featuring  the easy made and delicious rava laddu. This rava laddu is very tasty and hugely popular. Yesterday when I connected  skype to my daughter who is London. She told me that she has prepared rava laddu as her  kid likes this very much. So I inspired of that and today I am blogging this yummy sweet. Follow and try by your self.

Ingredients

• Rava                                                  1 cup
• Sugar                                                 1 cup
• Ghee                                                  1/4 cup
• Milk                                                    little
• Grated fresh coconut                           2 tbsp(option)
• Cardamom powder                  
• Kaju                                                    pieces
• Raisins                                                 10

How to prepare

1. Take thick bottom tawa add ghee and heat on a low flame.
2. Fry kaju till it turns golden brown and keep aside.
3. Then add raisins and fry till they puff up. Take care about raisins as they immediately puff up.
4. In the same tawa add rava and fry it on very low flame, go on stiring  until nice aroma of rava and ghee coming out.
5. Take vide plate add rava and sugar and mix well.
6. Then add cardamom powder, roasted kaju and puffup raisins and mix well
7. Add required milk, make sure that you are able to make laddus. If too dry add little milk and ghee and  make together as balls..

  Store these yummy rava laddu in air tigt tin.

My tip

Make laddus when the mixture is little warm. Otherwise it becomes dry and  the laddus will break.
Don't over roast the  rava.
If you are experienced while doing these laddus, aviod  using milk and coconut so that you can shelf more days.  
Add oats and rava in equal proportions for a variation.

Semiya and Sabhudana Kheer

Normally I have prepare this traditional delicious sweet with semiya combained with little quantity of sabudana/saggubiyyam. This most often made, delicious keer/pudding is simple and can made any festival time or any occassion. I planned to prepare this keer tomorrow ie June 9th is my daughters birthday. Let us see how to prepare. As I already told method is simple although it is traditional dish, years passed,
method has not changed.

Ingredients For 4 to 5 persons

• Fine semiya       1 cup
• Sabudana          10 tbsp
• Whole milk        1 Ltr
• Sugar                 100 gms (adjust according to )
• Kaju/cashew nuts and kismis
• Cardamon          3 (powder the seeds)
• Fresh ghee          2 tbsp

How to prepare

1. Take little thick bottom vessel.
2. Add ghee, heat it on low flame . Roast kaju and kismis separately. Keep it in the plate separately.
3. In the same vessel add  semiya. Fry this on low flame till it turns golden brown and give off raw smell.
4. Keep it aside.
5. Add milk in the same vessel. Let the milk oil.
6. Then add semiya and sabhudana . Boil for 10 minutes. See the semiya floats and sabhudana becomes transparent.
7. Now add sugar and powdered cardamon. Stir well on low flame till  for 5 minutes. See the consistency. Switch off the stove when you feel the consistency is right.
8. Finally mix the roasted kaju and kismis to the keer .

I served hot kheer with poori for my daughters birthday.