Kajjikayalu Recipe

 

 Ingredients

• Maida - 3 cups
• Ghee - 2 tbsp
• Puffed Chana Dal - 1 cup
• Khus-Khus - 1/4 cup
• Grated Dry Coconut - 1 cup
• Elaichi - 1 tsp
• Sugar - 1 cup
• Jaggery - 1 cup

Preparation

1. Make stiff dough with maida, ghee and a pinch of salt, pouring water and milk equally.
2. Shallow fry khus-khus .Powder Chana dal, khus-khus and sugar.
3. Add grated coconut , Elaichi and jaggery to the powdered ingredients.
4. Make equal (lemon) size of balls with maida dough.
5. Make thin and round shaped puris, put a tbsp full of powdered ingredients and fold at center.
6. Close edges (if edges are dry, apply a drop of water with a finger at inside edge of puri), pinch slightly with thumb nail or decorate at pressed edge for nice finishing and cover with damp cloth.
7. Take a pan with refined oil for deep frying, on a medium flame.
8. When oil is warm, fry Kajjikayalu 3 at a time.
9. While they turn light brown in colour, turn to fry other side also.
10. When they fried well, take out and fry remaining Kajjikayalu also same as. Turn off the flame.

Banana Halwa Recipe

 

Ingredients

• Ripped Banana - 4
• Ghee - 1tbsp
• Sugar - 1/2 cup
• Fresh Cream - 1/2 cup
• Chocolate Essence - 1/4 tsp
• Elaichi Powder - 1/8 tsp

Preparation

1. Peel and cut bananas into small pieces.
2. Take a thick-bottomed pan with ghee on low flame.
3. Put banana pieces in the pan. Fry and mash well (while frying bananas mash easily).
4. Now add sugar and stir the mixture.
5. When sugar has mixed well, add fresh cream and stir the mixture continuously.
6. When mixture thickens, turn off the flame and cool the banana Halwa.
7. Add chocolate essence and Elaichi powder to Halwa when it is little warm.

Coconut Barfi Recipe

 

Ingredients

• Grated Coconut (Narial) -2 cups
• Jaggery - 1 cup
• Sugar - 1 cup

Preparation

1. Mix all the ingredients together and cover for 1 hour.
2. Take the mixture in a pan and put it on low flame.
3. Stir now and then. When the mixture thickens, turn off the flame.
4. Pour the mixture in a greased plate. Let it cool and cut into pieces.

Fruit Custard Recipe

 

Ingredients

• Milk - 500 ml
• Mixed Fruits - 2 cups
• Cream - 1/2 cup
• Sugar - 1cup
• Vanilla Essence - 1/2 tsp
• Corn Flour - 2 tbsp

Preparation

1. Cut fruits into small pieces.
2. Take 1/4 cup of milk with corn flour to make paste.
3.  Boil milk in medium flame, continue for about 5 min. and add sugar stir now and then.
4. When sugar dissolves, add cream and corn flour paste stir it, now reduce flame.
5. Stir continuously, when mixture thickens, turn off the flame.
6. When custard is little warm, add essence and fruits, mix well.
7. Pour fruit custard in the moulds and deep freeze to set.

Kudumulu - Modak Recipe

 

 Ingredients

• Rice Flour - 1 cup
• Water - 1 cup
• Salt - A Pinch
• Ghee - 1/2 tsp
• Coconut - 1 cup
• Jaggery - 1 cup
• Sugar - 1 tbsp
• Elaichi - 1/4 tsp
• Milk - 1 tbsp

Preparation

Filling

1. Take a thick bottomed pan and put grated coconut, jaggery, sugar and milk in it.
2. Keep it on medium flame. Jaggery starts melting. Keep on stirring till the mixture thickens and comes together.
3. Cool the mixture. Add Elaichi and make equal sized balls.

Covering

1. Pour water in a vessel. Keep it on medium flame.
2. When water starts boiling, add Ghee, salt and rice flour stir to make dough.
3. Make equal sized balls and equal number of coconut balls.
4. Apply ghee to the palms and flatten the rice balls (covering) with fingers.
5. Keep the coconut ball (filling) in flattened rice ball and close it to make Modak or Kudumu.
6. Repeat same procedure with remaining covering and filling balls.
7. Steam cook all Modaks about 10 minutes.

Gulab Jamun Recipe

Gulab Jamun is one of the most popular desserts in India.  It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature. It is a dessert often eaten at festivals or major celebrations such as marriages.

Here, I have used milk powder as a substitute for khoya.

Ingredients

• Jamun Mix - 1 cup
• Milk Powder - 2 tbsp (enhance taste)
• Lukewarm Milk - 1/4 cup
• Refined Oil - For Frying
• Sugar Syrup

           Sugar - 2 cups

           Water - 2 cups

           Lukewarm Milk - 1 tbsp

           Saffron - Few Strands

Preparation

1. Mix Jamun Mix, milk powder and lukewarm milk to make soft dough.
2. Add sugar and water in a vessel to make sugar syrup. Put this vessel on medium flame.
3. Put saffron in lukewarm milk (1 tbsp) to blend.
4. Keep on stirring until you get thread like syrup. Add blended saffron milk to it.
5. Put a pan with oil on medium flame.
6. Make round or oval shaped structures with Jamun Mix dough.
7. Put Jamun one by one when oil is warm.
8. When Jamun turns dark brown remove from oil and place it on a tissue paper. 
9. Put all fried Jamun  in sugar syrup and soak them.

Boorelu - Poornalu Recipe

 

Ingredients

• Urad Dal (Black Gram)-1cup
• Rice-1/2cup

For Filling

• Chana Dal (Bengal Gram)-1cup
• Jaggery-1cup

Preparation

1. Soak Chana Dal, Urad Dal and rice for about 3 hours.
2. Grind Urad Dal and rice and make thick batter.
3. Boil Chana Dal and drain water.
4. Take a thick bottomed pan, pour cooked Chana Dal and Jaggery and put it on stove.
5. Keep on stirring till the mixture thickens.
6. Make equal size balls with Chana Dal mixture.
7. Keep a pan on stove with oil on medium flame.
8. When oil is warm, dip each Chana Dal ball in Urad Dal batter and put it in the oil.
9. When Boore turns golden brown, remove it from oil.

Sweet Pongal - Bellam Pongali - Vellam Pongal Recipe

 

Ingredients

• Rice -1cup
• Milk-2cups (1+1)                                                                                                                  
• Water-1cup
• Jaggery-1.5cup
• Sugar-1spn
• Elaichi-1/4tsp
• Ghee-1tbsp
• Dry Fruits-1/4cup

Preparation

1. Fry dry fruits in ghee.
2. Cook rice with 1 cup water and 1 cup milk.
3. Add the remaining milk and cook for another 3 mins.
4. Add jaggery and sugar stir now and then.
5. When cooked, add dry fruits and Elaichi.

Payasam - Sevaiyan - Semiya Payasam - Vermicelli Porridge Recipe

 

Ingredients

• Semia (Vermicelli) - 1cup
• Dry Fruits - 1/2cup
• Sugar - 1.5 cups
• Milk - 2 cups
• Elaichi Powder - 1/2tp
• Saffron - Few strands
• Water - 2 cups

Preparation

1. In a pan, pour 1 tbsp of ghee and heat it on a flame.
2. Fry dry fruits and Semia in ghee till the Semia turn light golden brown.
3. In another pan boil water. While boiling, add Semia. Stir and cook till the water gets absorbed.
4. Add sugar and mix well. When sugar melts, add milk. Stir and cook for another 3 mins.
5. After removing from the stove, add Elaichi and saffron.

 

Jangry (Imarti)

Jangry or Jaangiri (called Imarti in North India) is a sweet dish prepared by deep frying Urad Dal-Rice paste and then soaking it in sugar syrup.

Ingredients

• Urad Dal (1 Cup)
• Rice or Rice Flour (1 tbsp) 
• Ghee (1 tsp)
• Sugar (1 Cup)

Preparation

Sugar Syrup

Mix sugar and water in 1:1 ratio. Heat till there's one thread consistency (till sugar has dissolved in water). 

Jangry

1. Soak Urad Dal and rice overnight.
2. Grind into a fine and thick paste. Add Ghee and stir well. 
3. Put the batter in Jangry bag (with a nozzle).
4. Heat oil or ghee in medium flame. When oil is warm, press Jangry into the oil.
5. When Jangry becomes golden brown take it out from the oil and put it into sugar syrup. Soak for 1/2 an hour .

Rava Laddu Recipe

 

Ingredients

• Suji (Chiroti Rava) - 2 Cups
• Powdered Sugar - 2 Cups
• Fried and Skinned Groundnuts - 1 Cup
• Roasted Chana dal Powder - 1 tbsp
• Sesame Seeds Powder - 1tsp
• Grated Coconut - 1 Cup
• Elaichi Powder - 1/4 tsp
• Milk - 1/4 Cup
• Ghee - 1 Cup

Preparation

1. In a thick bottomed pan, pour ghee and Suji. Fry on medium flame till the mixture turns light brown.
2. Add groundnuts, roasted chana dal powder, sesame seeds powder, grated coconut, sugar, milk and elaichi powder. Mix well.
3. Remove from stove sprinckle tsp of ghee over mixer and make laddus.

Note - If Chiroti Rava is not available make powder to Suji in thin grains.