Andhra Spl Sweets

Poornam Boorelu or Poornalu

Ingredients:

1/4 kg bengalgram
1/4 kg grated jaggery or sugar
12 cardamom powdered
1/2 cup melted butter
1 cup coconut cut into small pieces (optional)
125 gm blackgram
1/4 kg rice flour

Method:

Wash and soak blackgram four hours. Drain water and grind it to fine paste adding very little water. Add a pinch of salt and the rice flour and mix it well. Leave it covered for a minimum of three hours.

Pressure cook bengalgram with just enough water. Add jaggery or sugar to it and cook it again stirring in between till it becomes a thick paste. Add the coconut pieces (fried in a tbsp of melted butter), cardamom powder and the remaining melted butter and mix well. Make them into medium size balls.

Heat oil, dip each sweet ball in the blackgram-rice flour mix and fry till golden brown. Three to four ball can be fried at a time. Stored in a air tight container, they last for two to three days. Before eating, make a hole and fill it with two spoons of melted butter, provided your diet permits.

Sometimes, while being fried, these poornam boorelu may break if the consistency of the blackgram - rice flour mix is not soaked long enough. You have to be very careful on these two counts. To the remaining blackgram - rice flour mix add salt and green chili paste. Make medium size balls and fry in oil. They make great savory and go well with the sweet.

Ref:Greatindianrecipes.com

Rava Laddoo


Ingredients:
1 1/2 cups rava(semolina)
1 1/2 cups sugar
1/2 cup ghee(clarified butter)
4-5 cardamoms , powdered
2 tbsp cashewnuts cut into very small pieces
2 tbsp raisins.

Instructions:
Roast the rava in the 2 tbsp ghee till light golden
in colour.
Mix the sugar,roasted rava and cardamom and powder
fine in a dry grinder.
Heat the remaining ghee,fry the cashewnuts and
raisins.
Add to the rava-sugar mixture.
Shape into tight laddoos(small round balls).
The laddus can be stored in an airtight container
for a few days.


Cooking time 20/25 mins

Ref:geocities.com

Pootha Rekulu

pootha rekulu (literally means "smeared sheets") are very very thin rice sheets.It is not possible to prepare the Putarekulu from scratch in home. But if we can get the Rekulu we can add powdered sugar and ghee and make Putarekulu.

Putha rekula are delicious. To make them at home we will need:
powdered sugar -- 2 cups
Ghee- 1 cup
maida,or all purpose flour-- 2 cups Or can even use filo dough(1 pck) cardomons or powder-- 4


PROCESS:

Grind the sugar into fine powder adding cardomons. Next,mix the flour with ghee and water.Then press them very thin.(with a puri maker or a roller )and cut into long strips of each sheet into 4 inch wide.It will be very hard to handle.place them on a plain surface carefully and with the help of a brush,apply ghee all over it.and once you are done with ghee part,sprinkle the powdered sugar over the ghee strips. Roll them carefully into rectangles. Give it a few minutes to absorb the sugar into the dough.If you wait for 6hrs,it will turn crisp.
Your putha rekulu are ready to eat!

Kakinada Kajalu

Kakinada is a place in Andhrapradesh and is famous for this sweet kaaja.
This is a traditional sweet from Andhra Pradesh. It is served on marriage feasts and also prepared during festive seasons. This recipe results in about 20-25 kajalu ...


Ingredients :

Refined Wheat Flour 1&1/2 cup
Rice flour 2 tablespoons
Sugar 2 cups
Butter 5 tablespoons
Baking Soda 1 pinch Clarified Butter (Ghee) for deep frying


Method :

Step 1:Mix flour, 2 tablespoons of butter and baking soda along with a little water to make a soft dough(similar in consistency to that of chapati). Keep aside for fifteen minutes.

Step 2:After setting aside the dough for fifteen minutes, knead the dough ball until soft(for about ten minutes).

Step 3:Now, divide dough into lime sized balls. Keep aside.

Step 4:In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.

Step 5:Roll out each lime sized dough ball, like you would, a chapati.

Step 6:Now, spread 1 teaspoon of rice flour and butter mix from step 4 over the top surface of the chapati and roll it up closely(forgive the analogy, but it is similar to rolling up a carpet).

Step 7: Now, cut this rolled chapati (along its length) into 1 inch wide pieces.

Step 8: Take each piece and stretch it, now, along its width to about 1.5 inches.

Step 9: Do similarly for the rest of the dough balls.

Meanwhile, heat sugar with 1 cup of water, until sugar dissolves and syrup looks thick. To test whether the syrup is ready, take a drop between your fingers. It should feel sticky and stretch a little. Remove syrup from heat.
Heat ghee in a thick bottomed pan, on medium heat, until it is hot. (It should not be smoky hot). Add a batch of kajas and fry over low heat until golden yellow.

Remove from heat and immediately add to the syrup. Stir gently a few times so that the kajas are well coated with syrup and leave in the syrup until the next batch of kajas are ready to go into the syrup.
At this stage remove the previous batch of kajas and place them on a plate to cool.

Storage Tips :

Kajas taste fresh for up to two or three days.
Store in a plastic container in a cool, dry place.

Note: You may adjust the consistency of syrup according to your taste. You may also use cooking oil to deep fry the kajas, though, they will taste much inferior to those fried in clarified butter.

Kajjikayalu


Kajjikaya has a light, crisp exterior and as you bite into this cresent shaped sweet, its crunchy texture with the subtle sweet flavor of dried coconut and sugar laced with a tinge of cardamom, stretches into every bite, leaving you very satisfied and craving for more. The sweetness of the kajjikaya is subtle that you can easily have 2 to 3 kajjikayalu without feeling heavy.

Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert. Kajjikaya is similar to the popular Maharastrian sweet ‘Karanji’ which is prepared using mawa (khoya /thickened milk) instead of semolina.


Ref: http://sailusfood.com by Sailaja A blog on Indian Food & Andhra Recipes

Ingredients:
500 gms maida (all-purpose flour)
4-5 tbsps ghee
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 dry coconut finely grated
1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)
1 cup sugar
1 tsp cardamom pwd
3 tbsps finely chopped cashewnuts

1.. Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.

2..Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.

3.. In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.

4.. Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside.

5.. Now, roll each ball with the rolling pin into a thin puri.

6..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 as shown in the picture.

7.. 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.

8.. Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.
Note: Its advisable to make the kajjikayalu in batches. Roll out, stuff and deep fry 3-4 kajjikayalu at a time (batch-wise). While preparing the next batchof kajjikayalu, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the dough covered through out the preparation process. Sugar can be replaced with jaggery (panela). Kajjikaayalu moulds (available in the market) can be used to shape the kajjikayalu after rolling out the puri.

One of the variations for the filling is it to use khus-khus or poppy seeds in place of sooji, roast the khus khus and use.
Another variation is to use powdered putnala pappu (roasted chick peas) in place of sooji along with dry coconut and sugar/jaggery.
In place of grated dry coconut, roasted and powdered sesame seeds or kova can be used with a blend of cashewnuts,walnuts and almonds.

Ref: http://sailusfood.com by Sailaja A blog on Indian Food & Andhra Recipes

Minappa Sunni Undalu -Black Gram Lentil Sweet


Minappa Sunni Undalu (Urad Laddo)is an Andhra sweet dish which is very simple to prepare and can be stored in an air tight container for atleast 2 weeks.

Ingridients

1 cup black gram lentil(without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Dry roast raw rice in a vessel till brown and remove.Now dry roast black gram on a medium flame till deep golden brown and till you get a nice aroma…which could take atleast 20 minutes.You should keep stirring the dal while dry roasting it lest it burns.Allow it to cool.
Blend both the raw rice and black gram to a fine powder.Keep aside.
Here’s a picture of the black gram dal both before and after dry roasting it.


Ref: http://sailusfood.com by Sailaja A blog on Indian Food & Andhra Recipes

Blend the sugar to a fine powder.Keep aside.
Heat ghee till it melts.Do not over heat.Keep aside.


Now mix together black gram powder and powdered sugar in a wide plate.Slowly add hot ghee and keep mixing with hand, till the mix holds together.


Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.
Stored in an air tight container the laddos stay fresh for at least 2 weeks.

Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.

Tip
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix ghee and make balls.

Ref: http://sailusfood.com by Sailaja A blog on Indian Food & Andhra Recipes

Boondi Laadoo

The critical tool for making Boondi Laadoo, is the boondi maker...a flat ladle that has several black pepper sized holes, and a long handle.

Makes: 25 laadoos

Preparation time: 1 - 1.5 hours

For Boondi
2.5 cups besan (channa flour)
water to make a thick batter

For sugar syrup
1/2 cup water
3 cup sugar
a pinch orange food coloring
1/4 tsp cardamom powder

Cashew bits
Raisins
2.5 tsp ghee
oil for frying

Making sugar syrup

. Prepare the sugar syrup by heating a mixture of the water and sugar.
. Heat the mixture till the syrup thickens.
. Add cardamom powder and food coloring and mix.
. Syrup is ready when you use a spoon or your fingers to test the stickiness, and it trickles as one string. (also known as oru kambi padam
. Take off heat immediately, but let it sit near the stove (so it is warm but not thickening more).
. In 1/2 tsp ghee, fry the cashew bits and raisins, till cashews are golden brown, and set aside.

Ref:http://mummam.blogspot.com/2006/10/boondi-laadoo-diwali-sweet.html, by @

Making boondi

. Make batter with the besan and water, adding enough water to ensure it has a thick, runny, consistency.
. Heat oil in a flat pan. (flat, so it is easy to remove the boondis).
. Test oil, with a droplet of batter - it should sizzle and rise. Reduce to medium heat.
. Hold the boondi plate about 3-4 inches above the oil and pour batter using a soup ladle.
. Immediately rub the soup ladle in circles around the plate, so it spreads all the batter evenly.
. Fry the boondis till they are golden brown, but not too much.
. Drain on a paper towel.
. When boondi is drained of oil, but is still warm, add to the sugar syrup. Warm boondi best absorbs sugar syrup.
. Repeat till all the batter is fried.

Making the laadoos

. Add two tsp of ghee, fried cashews and raisins to the boondi-syrup and mix carefully with a wooden spoon.
. Now take a handful of the boondi in one palm, using the pressure from two fingers on your other hand, press firmly applying even pressure to make a ball. It is important to not apply too much pressure (hence use only two fingers), which could lead to hard ladoos.
. Repeat till all the boondis are pressed into laadoos, and set them on a plate to slightly dry out. This is to ensure that the sugar syrup binds well and the laadoo doesn't crumble.
. Store in a dry, air-tight container for about a week - 10 days.

Ref:http://mummam.blogspot.com/2006/10/boondi-laadoo-diwali-sweet.html, by @