Posts filed under ‘Sweets’

Sesame seeds laddu or (Nuvvula vundalu)

Sesame seeds : 1 cup
Jaggery :  1 cup
Water : 3 /4 cup
Poppy seeds : 1 tsp

Preparation :

1. Roast sesame seeds on medium flame until they crackle then remove from the kadai.

2. Take a wide bowl and add water and jaggery. Under medium flame stir the syrup till it becomes to a sticky state. If you put one drop of the syrup in water, it should not get mixed in water (It should become sticky ball). Add sesame seeds and poppy seeds to the syrup. stir it well and take out the pan from the stove. While still it is hot, make round balls. (While making the balls, touch palm with cool water to avoid burning).

Nuvvula undalu will be ready to eat once they cool down. It is very easy to make and take very less time to prepare.

Advertisements

September 30, 2008 at 4:00 pm 4 comments

Pappu bakshalu

Chana dal : 1 cup
Cordamom : 2
Jaggery : 1 cup
Peni ravva or sooji ravva : 1 cup
Maida : !/2 cup
Vegetable oil : optional

Preparation :

1. Cook chana dal in a pressure cooker with 2 to 21/2 cups of water. Cook for 3 whistles. After cooling remove the water. Take cooked chana dal, jaggery and cardamom in a jar and grind it in to smooth paste. Mix well and make dough in to lemon size balls.

2. Take sooji ravva or peni ravva, maida, pinch of salt, some oil in a bowl and mix well. Add requiring water to make dough. ( Make dough a bit loose ). Mix 1 table spoon vegetable oil in the mix and keep the prepared dough aside for one hour.

3. Take maida dough and make in to lemon size ball, press on the thick plastic paper base and grease it with oil and press it to small size poori, put the pappu batter ball in the middle of the poori to make round shape.Press them with palm to make big poori size round shape.

4. Pre heat skillet or pan and grease it with 1 tsp oil, put the pappu batter poori, when it gets a little brown spray the oil and fry it on the other side. Put some poppy seeds on the upper side of the baksham.

Serve with hot or cool. It is very tasty indian sweet. Special sweet for Dasara, ugadi, srirama navami.

June 15, 2008 at 4:40 pm 1 comment

Ravva laddoo (Laddu)

Fine sooji or Bombay ravva : 1 cup
Sugar : 1 cup
Dry coconut powder : 1/2 cup
Ghee : 1/4 cup
Cardamom powder : 1/2 tsp
Cashew-nuts : 1 table spoon
Raisins : 1 table spoon
Milk : To make rounds
Preparation :

1. Sugar and cardamom : Grind in to smooth powder

2. Cashewnuts : Cut in to small pieces

3. Heat ghee in a pan. once the ghee is hot add cashew nuts, raisins and remove from ghee. Keep it aside. In the remaining ghee fry the sooji till crispy and get the good smell or turn to light golden color. Turn off the heat.Add sugar powder, coconut powder, cashew-nuts, cardamom powder, raisins ( kish miss). Mix well. Make the rounds when it is hot only. Apply milk on palm to make rounds easy.

This sweet is very tasty and delicious. This sweet is preserve up to ten days.

April 22, 2008 at 1:14 pm Leave a comment

Paneer Bakshalu / Bobbatlu

Paneer : 1 cup
Sugar : 1 cup
Shredded carrot : Carrot thurumu : 1/2 cup
Maida : 1 cup
Peni ravva or sooji if peni ravva not available : 1/2 cup
Ghee  : 1 tablespoon
Vegetable oil : optional

Preparation :

1. In a wide bowl take paneer, sugar, shredded carrot. Mix well and cook in simmer until it becomes solid. Then add 1 teaspoon ghee and mix it well. Make them into lemon size ball.

2. Take 1 cup maida, pinch of salt, one teaspoon ghee, sooji in a bowl and mix well. Mix required milk or water to make dough. Make dough will make soft (just like bakshala pindy). Add 2 table spoons vegetable to the prepared dough and keep it aside for  one hour.

3. Take maida dough and make in to small lemon sized balls. Grease a thick plastic paper with oil and on place dough on top of it. Press the dough into small size poori. Put the paneer balls in the middle of the puri. Wrap the paneer ball with poori. Close the ends. Press the ball into round poori.

4. Heat a pan or skillet  grease it with oil or ghee when the pan is hot put the above pressed poori. When it gets a little brown spray the oil and fry it on the other side.

Panner baksham is ready to serve. This tastes very good.

April 6, 2008 at 5:51 am Leave a comment

Kobbary bakshalu / Bobbatlu (Coconut)

dscn3212.jpg

Peni ravva : 1 cup
Maida or allperpose flour : 1/2 cup
Coconut powder : 1 cup
Jaggery ( Bellam ) : 1 cup
Cordamam : 3
Salt : A pinch 
Vegetable oil : 3 to 4  table spoons

dscn3205.jpg

dscn3208.jpg

Preparation :

1. Take peni ravva or sooji, maida, pinch of salt, some oil and mix well. Add required water to make dough. Make dough a bit loose.  Mix 1 table spoon of oil in the mix and keep the prepared dough aside for one hour.

2.  Take coconut, jaggery and cordamom in a jar and grind it in to smooth paste. Mix well and make dough into small lemon size balls.

3. Take maida dough and make in to lemon sized balls. Press on the thick plastic paper base and grease it with oil and press it to small size poori. Put the coconut ball in the middle of the poori to make round shape. Press them with palm to make poori size round shape.

4. Pre heat skillet or pan and grease it with 1 tsp oil. Put the coconut batter poori, when it gets a little brown spray the oil and fry it on the other side.

5. Coconut bobbatlu or Bakshalu ready to serve.

April 5, 2008 at 3:55 am 1 comment

Peanut jaggery balls

palli-undalu-finel.jpg

Peanuts : 1 cup

Jaggery : 1 cup

Water : 1/2 cup

Preparation :

palli-undalu-1.jpg

palli-undalu2.jpg

1 . Roast peanuts on medium flame. Remove the upper thin layer and split into two pieces.

2 . In a wide bowl add water and jaggery. Put bowl on the flame. Stir the syrup till it becomes sticky. If you take one drop of the syrup in the water, it should solidify. Then add the peanuts to the syrup. Stir it well and take out the pan from the stove and make rounds. ( Tip: while making the balls dip the palm in the cool water to make fine balls). Make sure you make balls while the contents are hot but be careful with hands 🙂

It is very healthy and tasty snack to the children also children like these balls very much.

Drop me a line if you try and like my recipe 🙂

March 19, 2008 at 3:48 am Leave a comment

Poha coconut payasam or Atukula payasam

poha-sweet-final.jpgpoha-sweet-1.jpg


Poha : 1 cup
Wet coconut : 1 cup
Jaggery : 1 cup
Milk : 1 1/2cup or optional
Ghee ; 1 table spoon
Cashewnuts : 2 table spoons
Raisin (Kishmis ) : 1 tablespoon

Preparation :

1. Dissolve jaggery into 2 cups of water to make liquid.

2 . Rinse Poha with water.

3 . Take a medium size bowl, heat ghee on medium flame and add cashew nuts, kishmis (Raisin), wet or dry coconut powder and fry for one minute. Add jaggery liquid prepared above, milk and cook in simmer for about 5 to 10 minutes until the liquid becomes medium thick. Add rinsed poha and cook for 2 minutes. Close the lid. Turn off the flame.

It is very easy to make, takes very less time and it is very tasty.

March 9, 2008 at 3:11 am 6 comments

Older Posts


Categories

December 2017
M T W T F S S
« Jul    
 123
45678910
11121314151617
18192021222324
25262728293031

Recent Posts

Pages

Top Clicks

  • None

Blog Stats

  • 495,496 hits

Feeds