Sesame Seed Laddoo

These are called "Nuvvundalu" or "Chimmiri" in Telugu.

Sesame seeds are very rich in calcium. One laddoo will provide enough calcium required for that day. It is very healthy being it is made out all natural products.

Recipe Source:

Manthena Satyanarayana Raju

Makes:

9 Laddoos

Ingredients:

1. Sesame Seeds (Nuvvulu)(White) --- 1 Cup
2. Dates --- around 12 big size or ½ cup when grinded or mashed
3. Dry Coconut Powder --- 2 Tblsn
4. Honey --- 1 Tblsn

Process:

• Dry roast sesame seeds on medium heat. Let them cool. Grind them to a fine powder and take it to a bigger bowl which will be easy at the time of mixing the mixture to make laddoos.

• If the dates are very soft no need of grinding them or else grind them to a smooth paste. Don’t add anything at the time of grinding. Add this to the dry roasted sesame seeds powder.

• Add 2 Tblsn of dry coconut powder to the bowl.

• Mix them nicely till all the above mixes uniformly. Check the sweet if needed add enough dates paste.

• Add 1 Tblsn of honey to it. Mix well.

• Now make laddoos.

Storage:

Keep the laddoos in an air-tight container.

Self-Life:

Around 15 days. No need to refrigerate.
 

Sweet Pongal

‘Sweet Pongal’ is a very good ‘Nivedyam’. It is offered to the God at the time of festivals and some special occasions.

After coming back from India I have cleaned my pooja mandir. Whenever we clean the pooja mandir we will offer some sweet to the God. In this occasion I made this.

Sweet Pongal can be made with milk and without milk too. I like the ‘sweet pongal’ which Babitha makes the most. Whenever a festival comes she makes this and distributes this as prasadam to all of us. I used to wait for that.

My Mom makes this with milk.

Note: Whatever we offer to the God it should not be too hot. Wait till the vapours go off completely.

Learnt From: My friend Babitha.

Serves: 8 people. (Can adjust for 10 people)

Ingredients:

Raw-Rice --- 1 Rice Cooker Cup (120 ml)
Yellow Moong dal --- ¼ th Rice Cooker Cup (40 ml)
Grated Jaggery --- 1 Rice Cooker Cup (tightly)
Ghee --- ½ - ¾ th Rice Cooker Cup
Cardamom Powder --- ¼ th tsp
Shredded Coconut or Coconut pieces --- ½ Rice Cooker Cup
Cashews --- a few
Raisens --- a few

Process:

Fry ¼ th cup of yellow moong dal in an open pan till the colour changes. (This step is optional. This is to take off the stickiness from the dal.)

Wash a cup of raw-rice and ¼ th cup of raw or fried yellow moong dal with water. If you have fried the yellow moong dal wash the rice separately.

Add 3 cups of water (trice the qtty of rice) and pressure cook it for 3 whistles.

Wait till the pressure goes away. Remove the lid.

In the mean while, grate 1 cup of jaggery. (tightly pack the cup with jaggery)

Add 2 cups of water to the grated jaggery. Micro-wave it for 2 minutes. Mix well to melt the jaggery.

Add pressure cooked rice and dal to a pan. Add 3 cups of water to it. Mix well and cook it for a while.

Add melted jaggery water to the rice. Cook it nicely till the dal mashes completely.

In the meanwhile, fry cashews, raisins & coconut in ½ cup of ghee.

Just before turning off the heat add this fried ones and ¼ tsp of cardamom powder to the rice.

Mix well.

Sunundalu / Urad Dal Laddoo’s

Learnt From: My friend Rama.

Ingredients:

Urad Dal --- 2 Cups
Fine Powdered Sugar --- 1 ¾ th Cup (adjust)
Ghee --- ½ cup
Cardamom Powder --- a pinch (Optional)

Makes: 20 Laddoos

Process:

Dry roast urad dal on medium low heat till light golden brown. Stir continuously. Let it cool.

Grind to a very fine powder in a blender or food processor. If you have a food processor blend it in that so that it will come super fine powder which is good to make Sunundalu.
Sieve it through very small holes. (My sieve was not tht good. So it didn’t come like super fine powder.)

Melt the ghee.
Now in a bowl, add powdered urad dal and sugar (But I don't like super fine sugar. Just coarsely powdered sugar I have used). Mix nicely.
Add melted ghee till you can make laddoos out of it and mix thoroughly.
Make laddoos out of it. This takes time. Gently you have make this to give a nice shape.

Storage:

Keep it in a air-tight container. Will be good till it gets over.

Bobbatlu / Puran Poli

In the same manner, we can also do "Halwa Puri". Instead of Channa dal & Jaggery balls we have to stuff sooji halwa. Even that tastes good. When compared to "Puran Poli" it is very easy to prepare.

Sending "Puran Poli" to the Sweet Series event.


Learnt From: My Mom

Makes: 22 Bobbatlu

Ingredients:

All Purpose Flour / Maida --- 2 ½ Cups (625 ml)
Channa Dal (Pachi Senaga Pappu) --- 2 Cups (500 ml)
Grated Jaggary (Bellam) --- 2 ½ cups (625 ml)
Elachi Powder --- a pinch
Oil --- for deep fry

Process:

In a bowl add 2 ½ cups of all purpose flour. Add 6-7 tblsn of oil, a pinch of salt to the flour. (Others should not know tht you have added salt to tht. So add a pinch tht’s it.) Mix well. Later add enough water to make a soft dough. Knead the dough. After kneading add 10 tblsn of oil on the dough. Soak the dough in oil. Don’t mix the dough after adding oil. Keep like tht aside. Rest the dough for 1 – 1 ½ hour.


In the mean while, in a sauce pan clean 2 cups of channa dal twice with water. Add approximately 8 cups of water to the dal. Cook the dal till the rawness goes off. Don’t cook till mashy.


Drain the water with the help of a strainer. Keep tht aside.


In the meanwhile, grate 2 1/2 cups of jaggery. Keep tht aside.


Now, grind the cooked dal in a blender to a fine powder. Sieve the grinded powder. Sieving step is optional. If you do tht ... you can make thin flat patties.


Add grated jaggery and a pinch of elachi powder to the dal. Mix well. You should mix in such a way tht the dough should become wet.


Make small balls from the dal and jaggary dough. Keep them aside. I like to eat this laddoos.


After 1 ½ hr again knead the maida dough which you have soaked in oil.
Make balls with the maida dough. Should be smaller than dal & jaggary balls.
Take an aluminu foil or a thick plastic cover.
Dip your fingers in oil.
Grease oil on the foil.
Place the maida ball on foil.
Press the ball with fingers to a flat patty.
On the top of the flat maida ball place the dal & jaggary ball.
Cover the dal & jaggary ball with the maida edges.
Remove the excess maida joints at the top.
Press gently to a flat, thin, & round shaped patty.
Make sure tht the dal & jaggary dough should not come out of maida.


Heat griddle.
Place the stuffed patty on the top of the griddle.


Fry either sides of it with oil.


Make all the rest too in this way.
Don’t pile up the fried bobbatlu on the top of the other. It sticks to the other and will tear when you try to take them.


Enjoy the taste of soft Bobbatlu.



Storage:

Keep them open till they comes to room temperature. Later keep them in air tight container.

Shelf-Life:

Good & soft for 2-3 days.

Fruit Custard

Ingredients:



Custard Powder --- 3 tblsn



Milk --- 6 cups

Sugar --- 7 tblsn (adjust)

Apple --- 1

Bananas --- 2

Dates --- 10-15

Strawberries --- 5-6

Serves: 8-10 people

Process:



Boil 3 cups of milk in a bowl.

In another bowl, mix 3 tblsn of custard powder without any lumps.

Add the mixed custard milk to the bowled milk.

Stir it for 3-5 minutes till the rawness of the custard goes off.

Let it cool.

Stir occasionally at the time of cooling, or else a layer forms on top of the custard.

In the meanwhile, peel and chop apple, bananas, dates & strawberries into very small pieces or fruits of your choice.

Add the chopped fruits to the custard.

Mix well.

Refrigerate it.

Serve cold.

Sending this for Sweet Series to Mythreyee:

Coconut Burfi

Learnt From:

Show Me the Curry

Makes: 35-40 pieces

Ingredients:

Dry Shredded Coconut --- 4 cups
Sweetened Condensed Milk --- 14 Oz tin


Ghee or butter --- to grease the plate
Cardamom Powder --- ¼ tsp

Process:

In a wide non-stick pan, On medium heat, Stir fry 4 cups of dry shredded coconut till nice aroma comes. Don’t fry till the coconut becomes brown. It takes around 3-4 minutes.


Add full tin of 14 Oz sweetened condensed milk to the pan.


Mix it up well till they clump together. It takes around 2-3 minutes.


Remove the pan from heat.
Apply ghee on a cake pan or a plate and grease the bottom and side walls of the plate.
Pour the coconut mixture from the pan. Spread the coconut mixture on the plate evenly.


Refrigerate it for an hour.
Take the plate from the fridge. Let it come to room temperature.
Cut pieces into squares or diamonds.


Tasty Coconut burfies are ready to eat.

Storage:

Store them in an air tight container.
No need to refrigerate.

Shelf-life: A week.

Godhuma (Wheat Flour) Halwa

My Mom prepares this sweet … when sudden guests come to my house and for some special occasions too. I love to eat this halwa.

Learnt From: But I learnt this halwa from my Sister-in-law.

Makes: 4 servings

Ingredients:

Wheat Flour (Godhuma Pindi) --- 1 cup
Milk --- 1 cup
Sugar --- 1 cup
Ghee --- 12-15 tblsn
Broken Cashew nuts --- a few

Process:

Heat 6 tblsn of ghee in a wide non-stick pan.
Add a few broken cashew nuts. Fry till golden brown.

Take the fried cashew nuts to a bowl.
Add a cup of wheat flour in the remaining ghee.
Stir fry the flour in ghee. Till nice aroma comes which takes around 7-8 minutes on medium heat.


Transfer the fried flour to a bowl.
In the same pan… add a cup of milk. Bring tht to a boil.


Add a cup of sugar. Let it melt in the milk completely.



Now turn the heat to medium and add fried flour. Mix it in the milk without any lumps.


Add 3-4 tblsn of ghee to the flour when the milk evaporates. And fried cashew nuts too.

Transfer the godhuma halwa to a serving bowl.