Venna Undalu (Sweet Balls)

Ingredients:

1) Maida (Maida Pindi) = 1 Cup.
2) Butter = 1 Tbl Spoon.
3) Rice Flour (Biyyam Pindi) = 1/4 Cup.
4) Salt = 1 Pinch
5) Oil = For deep fry
6) Sugar = 3/4 Cup.
7) Water = 1/4 Cup.
8) Cardamom Powder (Yelakulu)  = 1 Tea Spoon.
9) Baking Soda = 1 Pinch

Method:

1) Take a bowl add Maida, Rice Flour, Salt and Baking Soda and mix them well.
2) Then add melted butter and water to make a soft dough and cover with wet cloth and leave aside for an hour

3) After 1hour remove the cloth and make small balls out of this dough and leave them in a plate

4) Now take a wide pan heat the Oil
5) Now put these balls into the Oil slowly and fry in a low flame till they turn to golden brown colour

6) Take a heavy bottom pan add Sugar and water 1/4 Cup  and mix well then stir continully until it form string
7) Now add Cardamom Powder in to the Sugar syrup
8) Now add the balls into the syrup and remove them
8) Continue with other balls in the same way

 9) Let them cool and then kept in air tight box

Note:
1) Be carefull when you fry the balls some times they may break

Gulab Jamuns

Ingredients:

1) Ready made Gulab Jamun Mix = 1Cup 200gms (MTR)
2) Milk = 2 Tbl Spoons
3) Oil/Ghee = For deep frying

Ingredients For Syrup:

1) Sugar = 1 Cup
2) Water= 2Cups.
3) Elachi Powder = 1/2 tea spoon

 Method:

1) Take a wide bowl mix Jamun powder with milk and warm water the dough must be very soft and smoothy.
2) Take Sugar and water into wide vessel heat the solution until sugar dissolves, then add elachi to it.
3) Stir the sugar syrup till it becomes little thicker (syrup should not become too thicky)
4) Take dough and prepare small balls

5) Pour oil for deep frying in heavy thick bottom kadi (Pan)  keep it on stove to heat oil, drop each ball into ghee / oil for deep fry them evenly till they turn to golden colour

6) Soak Deep Fried Jamoons in sugar syrup prepared in steps 2 and 3

Tips :

1) After preparing the dough cover with wet cloth

2) Deep fry Jamuns in Oil / Ghee fry on low heat other wise only outer part will be fried and not inner part.

3) Jamuns will be very soft, if we placed lid on the vessel while soaking.

Wheat Flour Barfi

Ingredients:

1) Wheat Flour (Goduma Pindi)  = 1 Cup.
2) Sugar = 1Cup.
3) Water = 1/4 Cup.
4) Cardamom Powder (Yalakulu) = 1/2 Teaspoon.
5) Cashew Nuts (Jeedi Pappu) = 5- 6 Pieces.
7) Ghee = 1/2 Cup.

Method:


1) Take a wide pan add 1 Tbl spoon Ghee fry Cashew nuts till they turn to golden color and keep them aside in a bowl.
2) In the same pan add remaining Ghee, roast the Wheat flour on a medium flame, colour of wheat flour changes to little brownish, keep stirring continuously while roasting, you can switch off the stove when you smell the aroma in the kitchen.

3) Take a wide vessel add Sugar, Water and Cardamom Powder, mix them well and heat on a stove to make a thin syrup.
4) When you get a fine string form from the syrup prepared in above step, switch off stove. (you can observe fine thin string formation when you stretch the syrup between your fingers)
5) Mix the roasted Wheat Flour in the sugar syrup and mix well without forming any lumps.
6) Cook the wheat flour for about 10min and then switch off the stove.
7) Apply Ghee on a plate and spread the cooked wheat flour on the plate evenly and leave that for some time till that becomes cool.
8) Take a knife and cut into pieces in any shape you want

9) Finally garnish with fried Cashew nuts on the pieces.

Rawa Kesari

Ingredients:


1) Sooji Rawa (Upma Rawa) = 1Cup.
2) Sugar = 1 Cup.
3) Water = 1 Cup.
4) Milk = 1 1/2 Cup.
5) Cardamom Powder (Yalakulu) = 1/2 Tea Spoon.
6) Orange Food Colour = 1 Pinch.
7) Ghee = 3 Tbl Spoons.
8) Cashew Nuts(Jeedi Pappu)  = 7-8 Pieces.

Method:

1) Take a wide Pan add some Ghee and fry Cashew nuts in it and keep them in the bowl.
2) In the same Pan add Upma Rawa and roast it, slowly the colour of Rawa changes and you get nice aroma as it gets roasted (Do not over roast).
3) Transfer this roasted Upma Rawa in a plate then add sugar in the same plate and mix them well and keep aside.
4) In the same pan add Orange food colour, water, Milk, Cardamom Powder and boil once or twice.
5) Then add roasted rawa and Sugar mixture in the Milk and boiling water pan and mix well without forming any lumps and then put the lid on it and cook for 4-5 minutes or until the rawa gets cooked and then switch off the stove.
6) Then apply some Ghee on a plate and spread kesari (cooked Rawa) into plate.
7) Take a knife and cut into pieces in any shape you want.
8) And garnish with fried Cashew nuts.

Note: For preparing Kesari, better use non stick pan or heavy bottomed vessel

Poornam Boorelu

Ingredients:

1) Rice = 2 Cups.
2) Urad Dal (Minapappu Gullu)  = 1Cup.
3) Bengal Gram (Pacchi  Senagapappu) = 1/2 Cup
4) Jaggery (Bellam) = 1/2 Cup.
5) Cardamom Powder (Elachi) = 1/2 Tea Spoon.
6) Salt = Acc to taste.
7) Oil = Deep fry.

Method:

1) Cook Bengal Gram with 1 cup of water in pressure cooker and wait for 3 whistles to come up.
2) After pressure is released drain excess water from Bengal Gram dal after it is cooked.
3) Then grind dal and Jaggery separately and grind them again together, this mixture should not be very thicky, you should be able to prepare a small Lemon size round balls and keep them aside.
4) Soak Rice and Urad Dal for 4-5 hrs then grind to fine paste by adding very little water, it should be like a thick dosa batter, add a pinch of salt and mix well and keep aside for an hour.
5) Take a wide pan pour some oil after heating it take a small Lemon size (Bengal Gram Dal + Jaggery) balls dip each ball in the batter prepared in the above step and let it coat evenly and place this batter coated balls in the oil and deep fry it.
6) Gently fry one after the other, you can find the batter around those small laddu's is cooked / fried properly as they turn to light brown color.
7) Poornam Boorelu are ready to serve.

 

Ravva Laddu

Ingredients:

1) Upma Ravva (Sooji / Bombay Ravva) = 1Cup.
2) Sugar = 3/4 Cup.
3) Ghee = 3 Tbl Spoon.
4) Milk = 4 Tbl Spoons.
5) Cashew Nuts = Few.
6) Cardamom Powder (Elachi) = 1 Tea Spoon.
7) Grated Coconut = 1/4 Cup (Wet Coconut)
8) Raisins (Kissmiss (Dry Fruits)) = Few (Optional).

Method:

1) Take a small pan add 1 Tbl Spoon of Ghee, fry the Cashew Nuts till they turn to golden colour and remove them from pan and keep them aside
2) In the same pan add  Upma(Sooji) Ravva and roast for about 8-9 minutes, till you smell nice aroma around your kitchen also Sooji turns to light brown shade, remove Sooji from pan and then spread in a wide plate.
3) In the same pan fry wet Coconut  for a minute and keep aside.
4) Take a vessel add Sugar, Roasted Rava, Roasted Coconut, Elachi, Ghee and few drops of milk, mix them well as shown in the fig

5) Prepare small Laddu's using both your hands and decorate with roasted Cashew Nut on top of Laddu.
6) Prepare Laddu little careful and take them on to a serving plate, after few minutes they will come to normal temperature and these Laddu's can be stored in a airtight containers.

Coconut Jaggery Laddu (Kobbari Undallu)

Ingredients:

1) Fresh Grated Coconut = 1 Cup.
2) Cardamom (Elachi) = 1/2 Tea Spoon.
3) Jaggery = 1 Cup(Cut into small pieces).

Method:

1) Take a wide vessel add Coconut, Jaggery and cook on a medium flame.
2) In few minutes Jaggery will start melting and let Coconut cook well in Jaggery syrup.
3) Some times the mixture of Jaggery and Coconut becomes dry then sprinkle little water
4) Cook until the mixture becomes thick.
5) Then add Cardamom powder.
6) Switch off the stove and keep vessel aside.
7) Spread the mixture in a wide plate.
8) Then apply Ghee on your palm and start making small size round shape balls with the mixture.

Note: Don't cook Jaggery and Coconut for too long, the mixture will becomes too hard.

Badusha / Sweet doughnuts

Tip: Add only a pinch of baking soda, if we add too much of baking soda there are chances of badusha will become more crispy and it breaks into pieces.

Ingredients:

Maida=1kg
Butter=150gms
Baking powder=1tabspoon
Ghee/sunfloweroil=1kg
Sugar=1kg
Water
Curd =2tab spoons
Cardamomseeds (elachi)=3

Method:

1) Add sugar and water in a vessel heat the solution until sugar dissolves, then add elachi to it.
2) Stir the sugar syrup till it forms to strands / strings (take sugar syrup and rub between fingers to check if strands / strings are formed)
3) Switch off the stove and take off the vessel from stove to avoid further thickness of the syrup.
4) Take a bowl add maida, butter, baking powder and curd mix it well until it make the soft dough. If required sprinkle little on it water.
7) Cover the dough with a wet cloth and keep the dough aside for 15 minutes.

8) Pull a pinch of dough flatten it then put your thumb impression on the dough or just make a hole in the center of the flat batter you made to give a doughnut like appearance.

9) Heat the oil and deep fry the doughnuts one by one until they turn to golden colour.

10) Finally add these doughnuts in sugar syrup which we prepared earlier.
11) Soak them for 5-10 minutes and pull them out from the syrup.
12) Yummy sweet doughnuts / Badusha is ready to serve.