MOKKAJONNA BURELU(SWEET CORN FRITTERS)

INGREDIENTS  :
Corn kernels          :3 cup
sugar                      :1 cup
cardamom              :3
oil                           :to deep fry

METHOD  :
Grind the corn kernels,sugar to a thick paste if needed add a little water and keep the batter a side.(if the batter is too watery keep it in the fridge for some time).
Make small lemon size balls from the batter and  pat them into small circles on a aluminium foil or on a wet cloth.
Heat oil in a pan and drop them in it and fry them till golden brown color on both sides and repeat the process for the remaining.
Mokkajonna burelu are ready.

GULAB JAMUN WITH THE MIX

INGREDIENTS :
Gulab jamun mix         :1 cup
milk                              :1/4 cup                                                       

cardamom powder        :1/4 tsp
sugar                              :1 cup
water                              :1 cup
oil                                   :deep frying

METHOD  :
Take gulab jamun mix in a bowl and add milk to it and knead it gently into a smooth dough and keep a side.
Apply oil on both palms then shape  the dough into small balls.
Heat oil in a pan,deep fry the small balls made from the dough on a medium heat until they turn golden brown color on both sides.
Remove from the oil and keep a side.
In a heavy bottomed pan add sugar and water  boil them until it forms a sugar syrup (slightly thick syrup). Turn off  the heat and add cardamom powder to it.
Add the fried gulab jamun to the sugar syrup and keep a side ( so that they absorb the sugar syrup).
Serve hot or cold.

GUD PAPDI (SUKHDI RECIPE)

INGREDIENTS :
Wheat flour       :250 gm                                                                        
grated jaggery    :500 gm
ghee                    :3 tsp
cashew nuts        :a few

METHOD       :
Heat ghee in a pan,add wheat flour on medium heat.
Mix well and roast until it become pinkish brown.
Add grated jaggery to it,mix well and let it cook till it becomes a thick mixture and turn off the heat.
Grease the plate with ghee and pour the mixture into the plate.
Spread with flat it with a spatula.
Cut into pieces and let it cool.
Decorate with cashew nuts.

BANANA BURFI

INGREDIENTS :
Bananas   :2
milk          :1/2 cup
sugar         :1/2 cup
grated coconut   :1/4 cup
chopped walnuts  :1/4 cup
oil                         :1 tsp

METHOD  :
Peel the bananas,mash them and keep a side.
Take a heavy bottomed pan add mashed bananas,milk and let them cook till the milk has dried up.Add
sugar and let it cook until they change to a brown color.
Now add grated coconut, chopped walnuts and let it cook for 2 min.
Grease a plate with oil,remove the mixture from the pan and pour it into the greased plate.
Allow it to cool and cut into diamond shape.
Garnish with the nuts.

PURNALU(CHANA DAL SWEET)

INGREDIENTS :
urad dal            :1 cup(soaked overnight)                                    

rice                    :2 cup(soaked overnight)
chana dal           :1 cup
jaggery               :1 and half cup
cardamom powder :1/2 tsp
grated coconut        :2 tsp
salt                          :a pinch
oil                            :to deep fry
METHOD :
Grind the urad dal,rice together by adding enough water  to  form a batter with a slightly thicker consistency than a dosa batter.
Add a pinch of salt to this batter and mix well.
Wash and soak the chana dal for 30 min.
Pressure cook the chana dal by adding 3/4 cup of water to it and cook it up to 4 whistles.
If there is excess water after cooking remove the water and add the jaggery (mashed or grated)to it and let it cook for about 5 min by mixing well.
Add cardamom powder,grated coconut to it and mix well and make small ball and keep a side.
Heat oil in a pan.
Now dip each ball in the batter and slowly drop it in the oil and fry it till golden brown color.Repeat the process for the remaining.
Place them on a paper towel to remove the excess oil.

MOONG KA SWEET(CHANDRAKANTHALU)

INGREDIENTS :
Moong dal       :1 cup
sugar                :1 cup
grated coconut  :1 cup
cardamom powder :1 tsp(approx)
oil                          :to deep fry
salt                          :a pinch
cashew nuts           :1/2 cup

METHOD :
Wash the moong dal and soak for 2 hours and grind it into a fine paste by adding enough water to it.
 Take a heavy bottomed pan add sugar,grated coconut,finely chopped cashew nuts,moong dal paste and cook it on low flame until it becomes thick paste(consistency should be like halwa).
Add cardamom powder,pinch of salt to it before turning off the heat.
Make small balls from the paste and press them like vada.
Heat oil in a pan,and fry them in it until they turn golden brown color on a medium heat.Repeat the process for the remaining.

Moong ka sweet is ready to serve.

POORAN POLI (BOBBATLU)

INGREDIENTS  :
chana dal            :1  cup
jaggery                :1 cup                                                                    

fresh coconut       :1/2 cup(optional)
cardamom            :3
all purpose flour(maida)  :2 cups
salt                                   : a pinch
oil                                     :as needed
METHOD :
Pressure cook the chana dal with enough water (do not over cook the chana dal). Drain the excess water from the cooked chana dal and keep it a side and let it cool.
Transfer the chana dal,grated jaggery,cardamom (shell removed cardamom) to the blender and grind it to a paste.Taste it and if needed add the jaggery to it.
In case if its more soggy ,cook it on stove top on medium heat for 5 to 10 min by stirring it continuously and let  it cool.
Make the purnam balls with it.
Take a bowl add the maida,salt,2 tsp oil and knead the dough like a chapati dough.
Make chapati with it,place the purnam ball in the middle and cover it by bringing the edges together,with your hands flatten the ball starting at the edges gradually pressing it towards the center into a thin flat,circular shape.
Repeat the process for the remaining dough .
Heat the pan add  a tsp oil to it and place the bobbatu to it and cook it until they turn golden brown color on both sides and keep a side.
Bobbatlu are ready to serve.

MADATHA KAJA

INGREDIENTS :
All purpose flour(maida) :3 cups
baking soda                      :a pinch
sugar                                 :1/2 cup
water                                 :3/4 cup
oil                                      :to deep fry
METHOD :
Take a bowl add maida,baking soda,2 tsp oil and knead it to a dough by adding water slowly.Make it like a chapati dough and keep it a side for 15 min.
Take a heavy bottomed pan and add sugar,water to it and make a light sugar syrup by stirring it continuously on a low flame.Turn off the heat and keep the sugar syrup to a side.
Make small ball with the dough and do thin chapatis with it.
Now place 2 chapatis one on each other and spread some oil,flour in between and roll them.

Cut the roll into pieces and press it with a chapati making stick.Repeat the process for the remaining dough.
Heat oil in a pan and fry them until they turn golden brown color and keep a side.
Add the fried kaja into the sugar syrup and keep them a side until they absorb the sugar.
Remove from the syrup and serve.

 

COCONUT SWEET (KOBBARI BURELU)

INGREDIENTS  :
Rice        :1 kg
jaggery    :750 gm                                                     
cardamom   :6
Raw coconut grated  :1 full
butter           :4 tsp
METHOD :
Soak the rice for 8 hours or overnight,drain the rice and grind it into a fine powder.
Grate jaggery,add a cup of water in a heavy bottomed vessel and melt it on a low flame.Make a syrup by stirring it continuously and add the grated coconut and cardamom powder to it and mix well.
Add the flour slowly as much as  the syrup can take  by stirring it continuously and turn off the heat.
When slightly cool,make medium size balls by smearing a few drops of butter to the palms.
Heat oil in a pan,flatten each ball on a plastic sheet and fry them until they are golden brown.Repeat the process for the remaining dough until it is completed.
Let them cool and store them in a air tight container.

DOUBLE KA MEETHA

INGREDIENTS :
bread slices       :4
sugar                  :1 cup
milk                    :1 cup                                                     

water                   :1/2 cup
cardamom powder  :1/2 tsp
cashew nuts             :4
raisins                      :5

METHOD :
Toast the bread in a toaster until it turns brown color and keep a side.
Heat milk in a pan  and keep a side.
Now add the toasted bread slices to the milk soak it for 1 min and remove the bread slices and keep aside.
Take a pan add water,sugar and make a sugar syrup.
Now add the sugar syrup to the bread slices and cardamom powder,roasted cashew nuts,raisins to it  and keep a side.
 Yummy double ka meetha is ready to serve.

RAVA KESARI (SOOJI HALWA)

INGREDIENTS :
sooji         :1/2 cup
sugar        :1 cup
water         :1 cup
cashew nut    :5(approx)
ghee                :2 tsp                                                               

cardamom powder  :1/2 tsp
raisins                     :4
food color :a pinch (optional)
 METHOD :
Heat ghee in a pan roast the cashew nuts,raisins in it until brown color and keep a side.
In the same pan add sooji and roast it for 2 min on a low flame so the aromatic smell begins from sooji.
Try to roast with without any lumps.
Take a bowl add water to it and boil it.
Add this water to the sooji slowly by stirring it continuously so that the sooji  it will not form  into lumps.Let it cook on a low flame by stirring it.
The sooji should be completely cooked and it will soft to touch.
Now add the sugar,cardamom powder  only when sooji is well cooked.
Keep stirring while the sugar melts and comes together into a thick pudding.
Now add the food color(optional) ,roasted cashew nuts to the pudding.
Remove from pan and serve it with garnished cashew nuts,raisins.

CARROT HALWA

INGREDIENTS  :
carrots    :3
sugar      :1 cup
ghee       :2 tsp
cashew nuts :5                                                 
raisins        :10
milk           :1 cup
cardamom  :2

METHOD :
 peel the carrots and grate them and keep a side.
Take a heavy bottomed pan heat  ghee in  it  add cashew nuts,raisins to it and roast for 1 min and keep aside.
In the same pan add some ghee if needed and add the grated carrots to it and let it fry for 5 min .
Add milk,sugar to it and let it cook for 10 min by stirring continuously.
Add the crushed cardamom to the halwa and let it cook for 2 min.
Garnish with the roasted cashew nuts,raisins.

BOONDI LADDU

INGREDIENTS  :
gram flour    :2 cups
sugar            :2 cups
cardamom    :8
cashew nuts  :50 gm
raisins            :50 gm        
ghee               :2 tsp
water              :1 cup

METHOD  :
Take a bowl add water,sugar to it and heat it until the sugar melts.To check if the sugar syrup is ready
take a drop of syrup and drop it in water if it remains intact and does not dissolve right away in water then the syrup is ready.
Add cardamom powder to it and keep a side.
Add water to gram flour and make it like dosa batter without lumps.
Take a pan add ghee to it and fry cashew nuts,raisins in it for 1 min and keep a side.
Heat oil in a pan,hold boondi maker with one hand and with the other hand pour some of the gram flour batter  all over the holes.
Tap gently till all batter has fallen into the oil.
Stir with another strainer and remove when they turn light golden brown color and keep a side.
Repeat the process until the batter is finished.
Now mix boondi in syrup and add cashew nuts,raisins to it.
Make laddu's  and let them cool and keep open to dry before storing in a container.

KALAKAND

Ingredients:
8 cups  milk
1/2 cup sugar
2 to 3 tablespoons lemon juice (for making paneer)
1 tablespoon sliced almonds or pistachio for garnishing

Method:
Making Paneer:
Mix lemon juice in ¼ cup of hot water and put aside.
Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer. 
knead the paneer.
Making Kalakand:
Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups. 
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
Pour it over greased plate .
Let it cool and cut the kalakand in squares

GAVVALU

INGREDIENTS   :

Ingredients:

500 gm Maida (all purpose  flour)                                                                                       

100 gm butter

1 tea spoon salt

400 gm  jaggery or sugar

1 tea spoon cardamom powder

oil for deep fry

 gavvalu mould (you can use a fork or a new comb too)

METHOD  :

Take the flour into a large plate.  Add salt and butter to it and mix well.  Then make stiff but smooth dough adding sufficient water. (like poori dough) Cover it and leave it for half an hour.

Make small marble size balls with the dough. 

Above you can see the gavvalu mould.  If you do not have this mould you can make on a fork or a new comb.

Apply oil the mould.  Now take the maida ball and gently press with your thumb it on the mould.

Make shells in the same manner with the remaining balls.

Now heat oil in a pan and deep fry the shells until golden brown.  Remove and drain them on a kitchen paper.

Now grate jaggery and take it into a thick bottomed vessel.  Add 2 cups of water.  Heat until the jaggery melts.  Strain the syrup and heat again until it thickens.  Take a cup of water and drop some syrup into it.  If the syrup turns to a soft ball then your syrup is ready.  Add cardamom powder to it and add the shells to the syrup.  MIx carefully to coat the syrup properly.

Allow to cool and then store them in a airtight container.  Tasty Gavvalu  are ready..........

SUNNUNDALU(URAD DAL LADDU)

INGREDIENTS   :
 
• Urad dal – 2 cups
• Sugar – 1 ¼ cup
• Ghee – ¾ th cup                                  
• Cardamom-2 (optional)

METHOD :

Roast the urad dal in a low heat till golden brown. Stir continuously, it takes about 20 minutes. Let cool of completely.
Mean while, melt the ghee and let this cool also.

Now take the roasted urad dal and grind it to a smooth powder using a mixer or a food processor. Make sure it’s nice and smooth. It’s very important that the mixture is smooth and super fine. Keep it a side.

Now add the sugar and grind it to a fine powder. Now return the urad dal mixture to the food processor and grind again. This helps the sugar and the urad dal mixture to incorporate well. At this point you can also add some crushed cardamom.
Remove this mixture to a skillet; little by little add the melted ghee till you get a consistency where you can mold them in the form of laddu.
 

KAJJIKAYALU

INGREDIENTS  :

500 gms maida (all-purpose flour)         

enough water to knead the maida
salt  a pinch
oil for deep frying
For the filling:
1/4 dry coconut finely grated
1 cup  putnala pappu
1 cup sugar
1 tsp cardamom powder

METHOD :

Mix the maida with salt and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls . Keep aside covered for half an hour.

Powder the putnalu,sugar and mix with the dry coconut powder, cardamom powder. The filling is ready. Keep aside.


Now, roll each ball with the rolling pin into a thin puri.
Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya .

Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.

 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.