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.

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.