Besan Ladoo recipe

Very easy and quickly preparing sweet item.This is one of the famous diwali prasadams in norh india.Making this laddu, roasting chick pea powder(besan)is very  important.Do not burn the chick pea powder that change the taste of the sweet.Add sugar syrup powder for better taste.You have no time than add sugar powder.

Ingredients

Besan                               1 cup
sugar                                 1/2 cup
Ghee                                 1/4 cup
elachi powder                    pinch
dry fruits                            few

Method

Fry the dry fruit pieces in the ghee.

Preparing sugar syrup powder

• Take vessel and add sugar and 1/4 cup of water and put this vessel on the flame.
• Put the flame in medium.
• When sugar melted stir the mixture continuously.
• When syrup become to thick consistency then add 2 spoons of ghee and  put off the flame.
• Keep to cool the syrup at  room temperature.
• For this continuously stir the mixture.
• When sugar syrup become to cool then it become as powder.
• But cooling the sugar syrup we have to stir the mixture continuously then syrup become to powder. 

Making ladoo

• Take a thick bottom pan and put on the flame.
• Add besan and roast for 10 to 15 minutes on low flame.
• stir continuously then besan should not burn.
• When besan roasted well then nice aroma coming from the it.
• Then add ghee and stir the mixture.
• Fry the besan until ghee started to leave the besan.
• Then put off the flame.
• Keep to cool the mixture.
• Add sugar syrup powder,elachi powder and fried dryfruit pieces and mix all well.
• Add sugar syrup powder after besan completely cool down.Other wise sugar powder may be melt.
• Take small portion of mixture and make a ball shape(laddu).
• Place a cashew nut or badam on top of the ladoo.
• Do all like this.
• This is very easy recipe and delicious one....

Keep in the mind

For quickly preparing this sweet,add sugar powder instead of sugar syrup powder.
Adding dry fruits is optional.
But adding dry fruits enhance the taste of the recipe.
If the ladoo mixture become dry then melt some ghee and add to it.
If you like more sweet then add 2 to 4 spoons of sugar extra.

Sweet Sesame Chikki Preparation

Sesame chikki is one of the traditional sweet and well known in south india ,especially in andhra making this sweet as round ball shape and called "Jeedi".In my childhood days I used to buy this one at small shops(baddi kottu). This is healthy sweet for all.Making this recipe with sesame seeds and jaggery gives lot of health benefits to our body.Especially children should eat this sweet that gives calcium and iron for their bone development and brain improvement.


Ingredients


White sesame seeds           100 grs
jaggery                                100 grs
elachi powder(optional)       1/4 spoon
ghee                                     1 spoon
water                                     50 ml

  
Preparation
      

• Take sesame seeds and remove stones or if any dust particles exists in it.
•  Mash the jaggery pieces.
• Make elachi powder.
• Take a plate and grease with ghee .

Method

• Take a thick bottom pan and put on the flame.
• When pan is heated add sesame seeds and roast for some time.
• Do not need to add oil or ghee.
• Roast sesame seeds until they give nice aroma and starting to change their colour.
• Add ghee and mix well. 
• Put off the flame.
• Take a thick bottom vessel add water and mashed jaggery pieces .
• Put this vessel on the flame.
• When jaggery pieces completely dissolved in the water then filter this water using net.
• Put this filtered jaggery water on the flame.
• Put the flame in medium and stir the jaggery syrup.
• Take a small bowl and add 1/4 cup of water.
• Add 2 to 3 drops of boiling jaggery syrup in this water.
• Jaggery syrup drops have to make a ball. 
• That is the correct constitency of jaggery syrup to make sesame chikki.
• Put off the flame immediately and add cardomom powder and mix well.
• Add roasted sesame seeds and mix all well.
• Spread this sesame jaggery  mixture on the greased plate and flate the mixture using spoon or any rolling pin.
• Keep to cool it for some time.
• Cut this chikkies your wishing size and shape,.....

 Keep in the mind

Adding elachi powder is optional.
If you like sugar you can add it instead of jaggery with same quantity.
Add jaggery and sugar(take equal quantity) also.
Adding ghee is also optional.But adding ghee enriches the taste of the sweet.

Kova Coconut Laddu

This laddu taste is different  from normal laddus. Very tasty and  easy to preparing sweet item.Adding dry  fruits and elachi powder is optional.But fried dry fruits increases the taste of the recipe.Use only cream milk and fresh grated coconut.This laddu taste is resembles like basundhi and creamy ice cream taste..If you start to prepare this sweet you will diffinetly like to prepare this one frequently.

Ingredients

grated coconut	1 cup
jaggery	1 cup
elachi	2
dry fruit pieces	few
Cream milk	1/2 liter
sugar	200 grs
ghee	2 spoons

Preparation

Grate the coconut.
Mash the jaggery.
Make elachi  powder.
Cut the dry  fruits into small pieces.

Method

1.Take a cooking vessel and put on the flame.
2.Add jaggery pieces and some water(1/4 cup) and boil till jaggery is completely dissolved in the water.
3.Then add  grated coconut and stir well and cook for 10 to 15 minutes.
4.Add elachi powder and stir well.Put off the flame.
5.Take a any other cooking vessel and add cream milk and boil.
6.Boil till milk become to thick(around 20 to 30 minutes)then add sugar and mix well.
7.Finally add dry fruit pieces and ghee and grated  and jaggery mixture and mix all well.Put off the flame.
8.Keep to  cool .
9.When the mixture  coming to the room temperature take a small portion and make laddu shape or your wishing shape.
10.Put cashew nut on top of the laddu.
11.This is very tasty laddu...Enjoy to eat in some special occasions or on festival days....All the best.

Keep in the  mind

We can fry the dry fruits before adding in the  mixture.
Fry the dry fruits in ghee, gives good taste.
Add fresh coconut, not frozen one.
Add cream milk only.Low fat milk does not gives the taste as well as milk does not become to thick.
This is high calorie food.

Sweet Puri Preparation

This is very easy and quick preparing sweet and not expensive one also.We can prepare this sweet as prasadam for god Sai baba and goddess Katyayani Devi.We can make  this sweet in different shapes like diamond shape,round biscuits shape and ball shape also.Adding dry fruit pieces and elachi increase the taste of the sweet.If you like ,you can fry this puris in ghee also(instead of  oil).

Ingredients

 

wheat flour	1 cup
rice flour	2 spoons
sugar powder	3/4 cup
ghee	2 spoons
oil	for deep fry

Preparation

Take a mixie jar and add sugar and make a fine powder.
Take a mixing bowl and add wheat flour and rice flour.And add sugar powder and mix all well.Then add melted ghee and mix well.Then add water little by little and make chapati dough.Keep it aside for 15 minutes.
If you like elachi flavour you can add elachi powder(1/4 spoon) also.
Take small portion of dough and make a ball then do chapati shape with chapati roller. Remaining dough also do like this.and make puris.

Method

Take a kadai and put on the flame.
2.Add oil for deep fry.
3.When oil is heated place the puries in the oil and fry till they get brown colour then turn the puries another side .
4.That side also fry till they get brown colour.
5.Place the Fried puries on the kitchen towels(paper napkins).
6.This is very easy and simple sweet to prepare with in daily kitchen glossary  items.

Keep in the mind

Adding elachi is optional.
We can add dry fruit pieces also. when mixing the flours then add dry fruit pieces.
Some people can make this sweet with jaggery instead of sugar.That is also very tasty.

Sesame Jaggery Sweet Balls

This sweet is very good for every one even weight losing people and diet control persons also eat this sweet without fear.This sweet is not like normal sweet which one has rich calorie and fat.For preparing this sweet no need to  add more ghee(you can avoid that 2 spoons of ghee also if you think about calories).In olden days there was no many sweet shops available like present days.People used to prepare sweets or any recipes at home  only.In my childhood days I had eaten this type of sweets which are  made with jaggery not sugar. jeedilu, verusenaga vundalu,maramarala vundalu,..In those days  small shops(killi kottu) existed in near the schools and bus stands.They sold this type of sweets and hots.

Ingredients

sesame seeds(white)	1cup
jaggery	1 1/4 cups
ghee	2 spoons

Preparation

Clean the  white sesame seeds which  may be has some small white  stones.
Mash the jaggery pieces.

Method

1.Take a thickened bottom vessel or kadai and put on the flame.
2.After heating the kadai add sesame seeds and roast until nice aroma coming from the sesame seeds that is the indication of the 
fry of sesame seeds and it will become to light golden colour also.
3.Take a blender or mixie jar and add roasted sesame seeds and make a coarse powder.
4.Then add mashed jaggery and make a fine mixture.
5.Then add  blended mixture to mixing bowl.
6.Add melted ghee and mix all well.
7.If you like more sweet add 2 to 3 spoons of sugar powder.
8.Take a small portion of sesame and jaggery mixture and make a round shape ball.Do remain mixture like this.
9.Healthy sweet sesame jaggery balls is ready to eat....

Keep in the mind

sesame seeds are very good to increase bones strength and gives iron to the body.
There is many methods to prepare sesame sweet balls.
This is one of the simple and easy method.
You can make jaggery syrup and add roasted sesame seeds and mix well and make balls after cooling the mixture.This is another method.In this method we have to know the jaggery syrup consistency to prepare this sweet.
If you do not  like to make sesame powder you can add sesame seeds to  mashed jaggery  pieces and mix well and make balls.

Chana dal Purnalu

This dish is very traditional one and prepare  for some important and auspicious days.Making this sweet(topu) with different ingredients.Some use to prepare with dry fruits,suji,sugar etc...Iam preparing with chana dal and jaggery that is very tasty and store for 2 to 3 days with out keeping in the fridge.

Ingredients

chana dal	1/4 kg
jaggery	300 kgs
elachi	5
urad dal	100 grs
rice	250 grs
salt	pinch
oil	for deep fry

Preparation

Wash the chana dal and soak for 30 minutes.
Mash the jaggery into small pieces.
Take elachi in a mixier and blend for fine powder.
Soak  urad dal and rice for 2 to 3 hours.
After that blend them like dosa batter.Do not make watery batter.Some thick batter is need for make burelu(purnalu).Add little bit of salt.

Method

1.Take a pressure pan and add soaked chana dal and water(2 glasses) and cook for 3 whistles.
2.Open the lid when total pressure is come out .
3.If chana dal has more water then drain the water.Do not drain complelety .some water should be keep in it.
4.add mashed jaggery pieces and put these mixer on the stove  in medium or low flame.
5.Jaggery started to melt and make a syrup then add elachi powder. put off the flame
6.Keep aside to cool.After getting room temperature make small size balls .Put all balls in a big plate.
7.Take a kadai and put on the stove .
8.After heating the kadai add oil for deep fry.
9.Add chana dal and jaggery balls  into batter(urad dal and rice)and  ball should be covered with  batter.
10.Place these balls  in the heated oil and fry till light golden colour  comes then turn the ball second side and  fry that side also. 
11.After frying these balls place them in  a bowl
.
Traditional and one of the  prasadam recipe  burelu is  ready to eat...

Keep in the  mind

For Making crispy burelu blende the  batter(urad dal and rice mixer )   litte bit coarse.
Cook jaggery in chana dal mixer till syrup is formed.This type of making  burelu can eat more than 2 days with out kept in the fridge.
If you  like dry fruits you can add fried dry fruits in jaggery and chana dal mixer.
  Should be careful  when Placing balls in  the oil.Total ball should be covered with batter Other wise burelu become burn and oil is changed its colour.

Kobbari vundalu coconut sweet

This is a traditional sweet.In the olden days there was  less sweet shops existed not like todays.People liked to make a simple sweets in the houses.In the sweets they used jaggery instead of sugar which is very good for children to  improve activity of brain.This coconut sweet is very good sweet item for children and youth. Ofcourse every one like this sweet because this is very delicious and very easy to prepare with in the short time.only two main ingredients we need to prepare this sweet.grated coconut and jaggery are main to make this sweet.we can add elachi and dry fruits as we like.

Halwa puri

Ingredients

maida	1/4 kg(1 cup)
suji	1/4 kg(1 cup)
sugar	1/2 kg(2 cups)
water	700 ml(3 cups)
ghee	1/2 kg(2 cups)
elachi	5
cashew nuts	10

Method

1.add 3 spoons of ghee in a pan .
2.after melting the ghee add cashew nuts and fry until they turn  into light golden colour .keep them aside.

Rava kesari

very easy sweet and can prepare with in minutes.every one likes this one.offers this sweet as prasadam in festival seasons.

Ingredients

rava	1cup
sugar	1 1/2 cups
water	3 cups
elachi	5
cashew nuts	10
ghee	1/4 cup
food colour	pinch

Madatha kaja recipe

Ingredients

all purpose flour(maida)	1 cup
rice flour	1 spoon
ghee	4 spoons
salt	pinch
baking soda	pinch
oil	to fry
sugar	1 cup
water	1/2 cup

 elachi                                           4

Chadrakantalu sweet(moong dal sweet)

Ingredients

pesara pappu      1cup
sugar                   1 1/4cup
cashew nut          some
water                   1cup
ghee                     1/4cup
oil                        for deep dry

Method

1.soak pesara pappu(moong dal) for one hour(6o minutes).
2.grind this with out adding water.
3.dont make very soft paste.some rough(బరకగా )paste is better.
4.add 1cup of water in a vessel.add sugar and stir well.cook until sugar is completly dissolved .

goduma ravva sweet

ingredients

erra goduma ravva          1cup
(juvva ravva)
jaggery                             1 1/4cup
cashewnut                         10
kismis                                10
ghee                                 1cup
water                                4cups

Sweet Pongal chakkera pongal చక్కెర పొంగలి

ingredients

rice                       1cup
moong dal            1/2cup
sugar or jaggery   1 1/4cups
ghee                      1cup
kismiss                  10
cashewnut             10
dry coconut pieces 2spoons
water                     4cups
milk                       1cup


Method

1.wash rice and moong dal twice.
2.add 4cups of water and boil.
3.when 3/4 of  rice and moong dal  cooked add milk and stir very well and make rice and dal mixture softly.
4. take 1cup of water and 11/4cup of sugar (or jaggery )in a vessel and boil  until  sugar syrup became like honey.
5.add 2 spoon of ghee in a pan .
6.when ghee is melted add kismiss and cashew nuts and fry them.
7.when rice mixture completely cooked,add sugar syrup and stir very well.add ghee and stir the mixture well.cook for a while.
8.finally add fried dry coconut pieces,kismiss and cashew nuts.

Paramannam

This is famous old sweet.I think this may be the first sweet was prepared by our ancestors.Most of the Indians know this dish and like to prepare  in festivals as prasadam(naivedyam).
   

Ingredients

milk                1 liter
rice                  small glass(150grs)
jaggery            150grs(to taste)
sago                 75grs
semya               30grs
elachi                5
cashew nut       10
kismiss              10
ghee                  7 to 10 spoons

semya (vermicilli) payasam sago payasam

For semya(vermicilli) payasam better to take creamy milk for delicious tasty.don't afraid about creamy milk add some water when milk is boiling.

ingredients

creamy milk       - 1cup
water                  -2cups
vermicilli           -1cup
sago                   -1/2cup
sugar                  -11/2cups
 ghee                  -4spoons
cashew nuts       -10
raisins              -10
elachi                -5

Ravva Laddu

Ravva laddu made with suji(bombay ravva).Ravva laddu taste depends on frying suji properly.  flame should be keep sim or medium when you fry anything(especially suji ).If you put on high flame suji  colour will be change with out frying properly.Best to use thick bowl for frying anything to avoid immediate color change(black shade).

ingrediants


suji               -1cup
sugar            -1cup
ghee             -3/4cup
milk             -1/4cup
badam          -5
cashewnuts  -5
elachi           -6

sunnnundalu

sunnivundalu is  one of the indians traditional food items that is very delicious  and strong food for every one(not only for children).In our grandmother's period they prepared it with black gram and jaggery.of course that is very strong diet but it looks not good because of its black colour. Now i am preparing it with urad dal(sayi gullu) and sugar that gives light yellow shade and children like to eat very much.

Ingredients

urad dal(sayi gullu)        -1cup
sugar                              -1cup
ghee                               -1cup

1.  fry urad dal(sayi gullu) without  ghee.(preferable flame is sim).
2.  fry it until  colour turns into golden  shade and gives good smell.
3.  keep it cool and  grind (do not make smooth powder).if you                 touch the powder you feel some hard(baraka ga vundali). sieve         the powder.
4. if you like more sweet you can add 3 to 6 spoons sugar extra. 

    grind sugar  and make sugar powder.mix sugar powder and urad          dal powder.

5. this is ready made mixer to prepare sunnundalu
    whenever you want add ghee and make laddus.
    remember one think add heat ghee only. if you add  ghee (with              out heating) laddu shape not get properly ,easy to brake,and                need more  ghee  to prepare sunnunda.