Ariselu Sweet Recipe-how to make Ariselu

Ariselu Sweet Recipe with step by step instructions.తెలుగు వెర్షన్.

Ariselu Sweet Recipe

Ariselu is a traditional sweet prepared for Sankranthi Festival in South India.especially in Andhra and some Telangana Regions.There is a reason for making this recipe.Sankranthi is a harvest festival.all granaries are filled with rice.but the freshly harvested rice grains hold moisture and it is not good for health.it may cause stomach discomfort.so our ancestors had taught this procedure to use them in a proper way.and the sesame seeds in Ariselu help to balance the temperature of the body in the winter season.

I usually buy Ariselu from nearby sweet shops.most of the times I had bitter experiences.they are too hard to chew.whenever I chew them I imagine myself as a dog chewing a leather boot.I almost feel like my jaw bones are dislocated.So I started making them on my own.

Ariselu Sweet Recipe

Few Instructions to get perfectly soft and tasty Ariselu

1.make sure that you soak the rice overnight.
2.if possible go to nearby flour mill so that you can get very finely ground rice flour.they may taste like eating crispy raw rice if the flour is not finely ground.
3.always keep the rice flour more than required.if anything goes wrong with the syrup you can adjust the consistency by adding the flour.
4.don’t pour excess water while making the jaggery syrup.just add a little water so that it turns into string consistency very quickly.
5.keep mixing rice flour to the syrup until it turns hard like chapati dough.otherwise, they absorb a lot of oil(because of the moisture) and become very hard to chew.
6.deep fry on medium flame so the inner part and outer layer are cooked properly.
7.you need to add ghee to the jaggery syrup.ghee helps to reduce oil absorption while deep-frying.it also helps to retain the moisture in the dough until you’re done with deep-frying.
8.last one.please, be careful while flipping or squeezing out the oil.hot oil may spill on your body.

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Bobbatlu/Puran Poli Recipe
Dry Fruit Ladoo Recipe
Sabudana Kheer Recipe
Poornam Boorelu Recipe
Strawberry Rava ladoo Recipe
Biscuit Cake Recipe
Flax Seeds Ladoo Recipe
Sweet Corn Boorelu Recipe
Boondi Ladoo Recipe

ఈ recipe తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.

Text version of Ariselu Sweet Recipe

Ariselu Sweet Recipe
Prep Time
12 hrs
Cook Time
1 hr 30 mins
Total Time
13 hrs 30 mins
 
Course: Dessert
Cuisine: Andhra, South Indian, Telangana
Author: Bindu
Ingredients
  • 600 grams Rice
  • 300 grams Jaggery
  • 40 to 50 ml water
  • ½ tsp cardamom powder
  • 1to 2 tbsp sesame seeds(optional)
  • ¼ cup ghee
  • Oil for deep-frying
Instructions
Soaking & Grinding
  1. Soak the rice overnight.
  2. Rinse for 2 to 3 times and strain out the water.
  3. Leave the rice on the strainer for around 10 to 15 minutes.
  4. Grind the rice in batches into a very fine flour and keep aside.
Making Jaggery Syrup
  1. Put jaggery in a deep pan and add 40 to 50 ml water so the jaggery melts very fast.
  2. Boil until the syrup starts bubbling.
  3. When the syrup starts to bubble, take a small spoonful of syrup and put it in a small cup of water.
  4. If the syrup doesn’t dissolve or if it turns into a ball when pressed with fingers then the syrup is ready.
  5. Add ghee, cardamom powder, and mix well.
  6. Turn off the flame and keep it aside.
Making the Dough
  1. Add the rice flour little by little through the sieve to the jaggery Syrup.
  2. Keep stirring and keep adding the rice flour until the dough turns hard like chapati dough.
Deep-frying
  1. Heat oil for deep-frying on medium flame.
  2. Take Arise sized lid with a plastic sheet placed on it.
  3. Grease your fingers and the plastic sheet with ghee.
  4. Take a fistful of dough and make it into a round ball.
  5. Pat it into a round flat shape until it covers the lid size.
  6. You need to dip each dough ball in sesame seeds before patting if you want sesame seed Ariselu.
  7. Drop it into oil carefully and wait until the Arise floats to the top.
  8. Fry for a minute and flip it over to the other side.
  9. fry until it turns to a nice golden brown color.
  10. Take out the Arise from oil and press it hard with two turner spoons until all the excess oil comes out.

Ariselu Sweet Recipe

Video version of Ariselu Sweet Recipe

[embedyt] https://www.youtube.com/watch?v=QLK-HF8YLJ0[/embedyt]

 

Bobbatlu recipe – how to make puran poli

Bobbatlu Recipe with step by step instructions.తెలుగు వెర్షన్.

bobbatlu recipe

Bobbattu is an Andhra sweet which is usually served on auspicious ceremonies or also served as Naivedyam to the God.it is called with different names in different regions.In north India, it is called as Puran Poli, holige/obbattu in Karnataka, Bhakshalu in some regions of Telangana etc.However, the preparation process may vary from region to region with some small changes.Maida or wheat flour is used for the outer layer and the ingredients in the stuffing mixture may also differ.

The one which I made was Andhra style.The filling stuff is very much similar to Poornam boorelu stuff.The inner stuff is usually prepared with Chana Dal and jaggery.but I have also added the roasted almonds, cashew nuts, pistachios & peanuts powder.it gives an extra taste to the dish.frying the Bobbattlu in ghee/clarified butter enhances the taste.you can also use desiccated coconut powder or freshly grated coconut to the mixture if you like.

few points to keep in mind while making Bobbatlu

1.If you are using Maida, you need to knead the dough very soft.That is, it should contain a little more moisture than usual.

2.when the maida dough has a little extra moisture it becomes almost impossible to use the rolling pin as the dough sticks to the pin.

3.so you need to pat the Bobbatlu with your fingers applying some ghee.

4.if you are using wheat flour you can use the Rolling Pin to flatten the dough.

5.few people may experience little difficulty in making the inner stuff.

6.the dish gets spoil if the inner stuff isn’t good.that is you can’t make Puran Poli with a watery inner stuff.

7.for that you need to boil the Chana Dal perfectly.

8.The Dal shouldn’t turn mushy until you press with your fingers and should also retain the shape.

9.if the moisture in the Dal is less, then eventually the filling mixture will turn hard.

10.smear a spoonful of ghee on each bobbattu while stacking.

 

In Andhra, this is served in almost all wedding, pooja, birthday ceremonies.It is wrapped with a thin plastic sheet.I always would like to have it first and I will ask them for the second one.I don’t even mind what they think about me :).This beautiful sweet is also available in almost all the sweet shops in Andhra & Hyderabad.I prefer buying them than making on my own as it takes a little more time.but for Naivedyam, I make it at home.I hope you try and enjoy this beautiful Recipe.

bobbatlu recipe

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ఈ recipe తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.

Text version of Bobbatlu recipe

Bobbatlu Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Andhra Style Bobbatlu recipe made with Chana Dal, Jaggery, and dry nuts powder

Course: Dessert
Cuisine: Andhra, Hyderabadi, South Indian, Telangana
Author: Bindu
Ingredients
For the Dough
  • 250 g Maida flour or wheat flour
  • 1/8 cup semolina/sooji
  • ¼ tsp salt
  • 2 tbsp oil
  • Water as required
For the Mixture
  • 1 cup or 200 grams Chana Dal/Split Bengal gram
  • 200 grams jaggery powder
  • 200 ml water (for the syrup)
  • 15 almonds
  • 15 cashew nuts
  • 15 pistachios
  • ¼ cup peanuts roasted and peeled
  • ¼ cup desiccated coconut(optional)
  • 3 cardamoms
For Bobbatlu
  • A plastic sheet
  • ¼ cup ghee/clarified butter
Instructions
Kneading the Dough
  1. Take all-purpose flour or wheat flour into a mixing bowl.
  2. Add a pinch of salt, oil, semolina/sooji and mix well.
  3. Add water little by little and knead into a soft dough.

  4. Apply some oil to prevent it from losing the moisture and Leave it for 30 minutes.
Boiling the Chana Dal
  1. Rinse Chana Dal for 2 times.
  2. Taking it into a vessel, pour water up to the 1-inch above the level of dal.
  3. Keep on high flame and bring to a boil.
  4. Cook until the Dal is cooked perfectly.Dal should be perfectly cooked but should still retain its shape.
  5. Turn off the flame and strain out the water.keep aside.
Grinding
  1. Grind 4 cardamoms and 2 tbsp sugar together and keep aside.
  2. Dry roast the almonds, cashew nuts, pistachios for 2 minutes, put them in a grinder with roasted peanuts and make into a powder.
  3. Grind the boiled Chana Dal and combine all the powders together.
Preparing the filling Mixture
  1. Put the jaggery powder in a pan.
  2. Pour water, mix well and cook until it starts to boil.
  3. When the syrup starts to boil, add cardamom powder, filling mixture and combine well.
  4. Turn off the flame and divide the mixture into equal parts.
Making Bobbatlu
  1. Take a big lemon-sized dough and pat it into palm size.
  2. Put the filling mixture on it and close it covering the edges of the dough.
  3. Pat it with fingers again like a chapati or you can rolling pin.
  4. Heat a pan, add ghee and put the bobbattu into the pan carefully.
  5. Fry it both sides evenly and take it into a plate.apply a little ghee again.

bobbatlu recipe

Video version of Bobbatlu recipe

[embedyt] https://www.youtube.com/watch?v=cKrNyhkUdho[/embedyt]

 

Poornam Boorelu Recipe-how to make poornalu

Poornam Boorelu Recipe with step by step instructions.తెలుగు వెర్షన్.

poornam boorelu recipe

Poornalu or Poornam Boorelu recipe is prepared on all auspicious occasions like festivals and ceremonies.my mom used to prepare these poornalu very tasty.she used to add a mixture(to the filling stuff) made of cashew nuts, almonds, pistachios, peanuts&desiccatted coconut powder.they taste even better than the normal poornalu.

I always remember my mom whenever I make this recipe.I really miss her and her amazing recipes a lot.we always find some pretexts to avoid the food and we irritate our mother when we were children.but one will realize the value of mother only when she becomes a mother.Hmmm…. :(.

Coming to the recipe, it is little difficult for the beginners.but after one attempt, you can prepare it easily.if you are going to prepare this you need to make sure that the inner stuff is hard enough to bind into laddoos.the outer batter to wrap the laddoos should be neither too runny nor too hard.if you make a runny batter then you cannot cover the laddoos with batter.a hard batter will not stick to the laddoos.

in few regions, people use the batter made of maida/all purpose flour for the outer layer.it prevents the outer layer from causing splits but doesn’t taste good.so I have added only 2 tbsp of maida to the Urad dal&rice batter.this poornam boorelu taste good when served with melted ghee.they remain fresh up to 1 1/2 days at normal room temperature.but they get spoil very quickly in hot weathers.so I always the leftover poornalu in the refrigerator and keep them in the microwave for 5 to 10 seconds before using.I hope you try and enjoy this beautiful recipe.

poornam boorelu recipe

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ఈ recipe తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.

Text version of Poornam Boorelu Recipe

Poornam Boorelu Recipe
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 

Poornam Boorelu or Poornalu is a tasty Andhra festival recipe made with Chana Dal, Jaggery filling coated with the Urad Dal batter and deep-fried on oil.

Course: Dessert, Snack
Cuisine: Andhra, Indian, Telangana
Author: BINDU
Ingredients
For Soaking
  • 1/2 cup urad dal/peeled black gram
  • 3/4 cup rice
  • water for soaking
For Batter
  • soaked urad dal and rice
  • 1/2 Tsp salt
  • 1/2 to 1/3 cup water
  • 2 tbsp maida/all purpose flour(optional)
  • 1/4 Tsp cooking soda
For the Filling Stuff
  • 1 cup or 200 grams Chanadal/split Bengal gram
  • 1 cup jaggery + 1/2 cup or 60 grams(if using dry nuts)
  • 1/2 Tsp cardamom powder
  • 2 to 3 tbsp ghee/clarified butter
  • 3 cups or 750 ml water
  • 10 almonds
  • 10 cashew nuts
  • 10 pistachios
  • 2 tbsp peanuts
  • 1/4 cup grated coconut/desiccated coconut
Other
  • oil for deep-frying
Instructions
Soaking and grinding Urad Dal
  1. soak urad dal/peeled black gram and rice overnight or 4 to 6 hours.
  2. rinse for 2-3 times.
  3. put the soaked dal in a grinding jar, add water just up to the level of dal and grind until smooth.
  4. the batter should be in hard consistency like vada batter.the batter should be neither very hard like vada batter nor should be too runny like dosa batter.It should be in semi pouring consistency.

  5. add cooking soda and maida to the batter and mix well.keep aside.
Boiling Chana Dal
  1. rinse chana dal for 2 to 3 times.
  2. pour 3 cups of water.(use the same cup that's used to take the Dal)
  3. bring it to a boil.
  4. the chana dal should be cooked perfectly but should still retain the shape when pressed with fingers.(do not cook until the dal turns mushy)
  5. turn off the flame and strain out the water.let it cool down.
Preparing the Filling stuff
  1. dry roast the peanuts, almonds, cashew nuts, pistachios and make them into a powder.
  2. grind the boiled chana dal into a powder and keep aside.
  3. heat a pan, add ground dal, grated jaggery, nuts powder and desiccated coconut.
  4. mix well and until the jaggery melts.
  5. when the jaggery starts to melt keep mixing continuously until it turns into halwa consistency.
  6. add a little ghee, cardamom powder, mix well and turn off the flame.
  7. let it cool down for 5 minutes.
Assembling
  1. divide the filling stuff into equal proportions and make into round balls.
  2. put the balls in the urad dal&rice batter.
  3. coat them with the batter with a spoon properly.
  4. make sure that all the stuff is fully covered with batter on all sides.
Deep-Frying
  1. heat oil for deep-frying.
  2. when the oil is hot, drop the coated balls into the oil carefully.
  3. flip them to all sides frying evenly until they turn into nice golden brown color.
  4. take them on to a paper towel and keep aside.
Recipe Notes

Cut Poornam into half and add a little ghee before serving.it tastes really amazing.

poornam boorelu recipe

Video version of Poornam Boorelu Recipe

[embedyt] https://www.youtube.com/watch?v=ZsBBfE8FrZI[/embedyt]

 

Flax seeds Laddu- flax seeds,peanuts&sesame seeds Laddu

Flax seeds Laddu recipe with step by step instructions.Telugu Version.

flax seeds laddu

I didn’t know or never heard about the flax seeds before 2 years.I used to give sesame laddu or peanut laddu to my daughter every evening.but once when I came to know about the health benefits of flax seeds I made them a part of our regular diet.I usually prepare Spice powder made of slightly roasted sesame seeds, flax seeds, red chilies in our breakfast for Dosa, Idlis and Upma.one day when I saw flax seeds laddu in our nearby sweet shop I bought them immediately.since then we made it as our evening snack.me, my husband and my daughter take 1 or 2 laddus a day.

my daughter told that she couldn’t bite the laddus as they are very hard to chew or bite.the laddus (that were bought) are bound with string consistency jaggery syrup so they were hard to chew.as my daughter still has some loose baby teeth she cannot take hard to chew foods.so I started to make them on my own.I didn’t add string consistency jaggery syrup but just melted it down and mixed with the powder.they are little difficult to bind but easily chewable. if you want to make this recipe for your kids, it may be hard for them too.so I suggest making them this way.

these laddus are full of nutrients.not only kids but also the elders can also have them.you can eat 1-2 laddus a day.like, one in the morning in brunch and one in the evening in supper.Sesame seeds are rich in the minerals like calcium, iron, magnesium, copper etc.flax seeds are a good source of dietary fiber.the help lowering the cholesterol levels and lose weight.

they remain fresh up to 15 or 20 days at room temperature.but you need to store them in a clean, dry and airtight container.or you can store them refrigerator for a longer shelf life.they remain fresh up to 2 to 3 months when kept under refrigeration.Try and enjoy this healthy flax seeds laddu recipe.

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Healthy Protein Laddoo recipe
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Sooji Laddu Recipe

ఈ recipe తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.

Text version of Flax seeds laddu

Flax seeds Laddu Recipe
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 
Course: Dessert, Snack
Cuisine: Andhra, Indian, Telangana
Author: Bindu
Ingredients
  • 1 cup or 200 grams flax seeds
  • 1/2 cup 100 grams peanuts
  • 1/3 cup or 50 grams sesame seeds/til
  • 3/4 cup or 175 grams jaggery
  • 1/4 cup or 50 grams cane sugar/regular sugar
  • 1/4 cup ghee/clarified butter
  • 3 cardamoms
Instructions
Roasting
  1. dry roast flax seeds, peanuts and sesame seeds separately.
  2. leave them until they cool down.
  3. peel off the skins from peanuts and keep aside.
Grinding
  1. grind all the above one by one separately and take them into a bowl.
  2. do not grind the peanuts and sesame seeds for a longer time.otherwise, the oil may ooze out.
Preparing the Mixture
  1. heat a pan, add grated jaggery and cook on low flame until it melts.
  2. when jaggery starts to melt, add cane sugar/normal sugar and mix well.
  3. let them both melt.
  4. when they start to melt, add the flax seeds, peanuts&sesame seeds powder, cardamom powder, ghee/clarified butter and mix well.
  5. turn off the flame and let it cool down for few minutes.but don't let it cool down completely.
Binding laddus
  1. grease your palms with a little ghee, take a lemon sized mixture and bind laddus.
  2. you need to press hard while binding.
Storage
  1. keep them in a clean&dry airtight container.

flax seeds laddu

Video version of Flax seeds laddu

 

Protein Laddoo – healthy and tasty kids snack recipe

Very healthy and Nutritious Protein Laddoo with step by step instructions.

protein laddoo

These laddus are very tasty and nutritious.even the picky eaters would to like have them.i have uploaded this post on request of my YouTube subscribers and viewers (for worried mothers).

growing kids need more protein to build a healthy and strong body.every mother tries to give them very healthy and tasty food always.But I really could never understand why they don’t like all the foods.even a really tastier food seems to be crap to them.Oh God!they probably might be having some messy missing taste buds 🙂

I have few funny entwined memories with this recipe.my mother used to make these laddoos in my childhood.she had continued the same for her granddaughter.my daughter never liked these laddus.she used to hide under the bed at wall side corner so that I could not catch her easily.so used to be there for hours to avoid eating. she used to say “Amma andulo Unnulu( she didn’t know how to pronounce NUVVULU(sesame/til)) unnayi nenu tinanu”. that means “mom that laddoo has Sesame seeds, I don’t want to eat”. we had to compromise finally.started making them without sesame seeds.but now she is a grown up girl.she eats whatever I give her.

I have used organic cane sugar for making the laddoos.but you can use jaggery.you can add soya bean powder to make them more nutritious or protein rich.I made 22 laddus out of this powder.each laddu weighs about 25 grams approximately. each one has nearly 4 grams of protein.if you add soya powder the protein value raises by 1 gram i.e 5 grams.if you want to add soya bean powder, just roast it in the ghee/clarified butter before adding.50 grams of soya bean powder would be enough for 450 to 500 grams of the remaining mixture.

you can give 2 laddoos to your kids daily.one in the morning and one in the evening.if your kids are below 4 years, please help them while eating as it may get stuck in the throat.give it to them in small pieces at a time.stay healthy and be happy always.try and enjoy… 🙂

protein laddoo

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Text version of Protein Laddoo

5 from 2 votes
protein laddoo
Protein Laddoo - healthy and tasty kids snack recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Dessert, Snack
Cuisine: Andhra, Indian
Calories: 90 kcal
Author: Bindu
Ingredients
  • 170 grams or 3/4 cup black gram/urad dal
  • 30 grams or 1/3 cup oats
  • 35 grams or 1/4 cup cashew nuts
  • 35 grams or 1/4 cup almonds
  • 80 grams 1/2 cup ragi/finger millets flour
  • 200 grams jaggery powder
  • 75 ml ghee/clarified butter
  • 5 cardamom pods
Instructions
Rinsing and drying Black gram.
  1. rinse urad dal/black gram until the water comes out clean.
  2. wash very quickly and strain out the water immediately.
  3. put them on a clean dry cloth and rub until the moisture disappears.

  4. keep under the ceiling fan or in sunlight for 15-20 minutes.
Dry Roasting.
  1. roast cashew nuts, almonds for 2-3 minutes and set aside.
  2. dry roast oats for 2 minutes and keep aside.
  3. next, put the black gram and roast until you feel nice flavor or until they turn into light brown color.it takes 10-15 minutes approximately.
Grinding.
  1. grind all the roasted ingredients one by one and keep aside.
Mixing.
  1. melt 2 - 3 tbsp of ghee in a pan.
  2. add finger millets/ragi flour and sauté for 2-3 minutes until the raw flavor disappears.
  3. add oats powder, cashew nuts&almond powder, black gram powder and cane sugar or jaggery powder.
  4. mix for 2-3 minutes on low heat and turn off the heat.
Making Laddoos.
  1. take melted ghee and pour 2-3 tbsp in a small part of the mixture.
  2. mix that part really well.take a fistful of mixture and shape into laddoo packing tightly.
  3. for a variation, you can use honey to make laddoos.

protein laddoo

Video version of Protein Laddoo

[embedyt] http://www.youtube.com/watch?v=4L-ehrH9HJI[/embedyt]

 

Dry fruit kajjikayalu – how to prepare kajjikayalu sweet

dry fruit kajjikayalu

Kajjikaya is a traditional Andhra sweet usually prepared during festivals. I prepared dry fruit kajjikayalu for this Sankranthi/Pongal by  making little changes to the traditional recipe.like adding cashew nuts,almonds,pistachios and for the sweetness i used both jaggery and sugar.i skipped adding roasted chana dal(putnalu in telugu).i have used desiccated coconut.but fresh coconut can also be used.for that you need roast the coconut before adding to the filling mixture.

use the same measuring cup for taking semolina,jaggery and desiccated coconut.if you want to add roasted chana dal,just grind them along with the roasted nuts.add 1/4 cup of extra sugar.keep on cooking.Happy Sankranthi.  🙂

dry fruit kajjikayalu

Text version of Dry fruit Kajjikayalu

Dry fruit kajjikayalu
Recipe Type: SNACK
Cuisine: ANDHRA
Author: BINDU
Prep time:
Cook time:
Total time:
Serves: 15
Ingredients
  • For Dough
  • all-purpose flour – 250 grams
  • oil/ghee – 4 tsp
  • water – enough
  • a damp cloth – to cover the dough
  • For Filling
  • semolina – 120 grams
  • desiccated coconut – 60 grams
  • jaggery powder – 100 grams
  • cashew nuts – 20 grams
  • almonds – 20 grams
  • pistachios -10 grams
  • roasted and peeled peanuts – 1/4 cup
  • sesame seeds – 1 tbsp
  • sugar – 1/4 cup
  • cardamom powder – 1/2 tsp
  • raisins – 1 tbsp
  • Other
  • oil – for deep-frying
Instructions
Kneading the dough
  1. take a mixing bowl,add all-purpose flour,oil and mix well.
  2. add water knead it into a smooth dough.
  3. do not excess water to mix the dough.
  4. apply some oil on the dough,cover it with a clean damp cloth and keep aside for 10-15 minutes.
Preparing the filling mixture
  1. take any measuring cup and use the same for adding semolina,jaggery powder,desiccated coconut powder.
  2. heat a pan,add 2 teaspoon of ghee/clarified butter.
  3. add semolina and roast for 2-3 minutes on low heat.and keep aside.
  4. next add cashew nuts,almonds,pistachios and dry roast them for 2 minutes.
  5. later add sesame seeds and roast till they start spluttering.
  6. put the roasted nuts and sesame seeds in a blender,add dry roasted and peeled peanuts and run the mixer for just 2 seconds to make a coarse powder.
  7. take a bowl,add roasted semolina,desiccated coconut powder,jaggery powder,roasted nuts powder,sugar,raisins,cardamom powder and mix well.
Assembling Kajjikayalu
  1. take a small portion from the dough,make it into a thin flat round shape with a rolling-pin.
  2. grase the Kajjikayalu Mould with oil.
  3. place the flattened dough on the mould.
  4. add 1 tablespoon of filling mixture approximately.
  5. close the mould and press it tightly.remove the excess dough.
  6. open the mould and separate the kajjikaya from it carefully.
  7. cut off the extra edges to give it a proper shape.
  8. i got 15 kajjikayalu for the quantities i used.
Frying Kajjikayalu
  1. you can heat oil while assembling the kajjikayalu.
  2. heat oil for deep-frying.
  3. drop them kajjikayalu into the oil carefully.
  4. flip them to both the side until they turn into nice golden color.

 

dry fruit kajjikayalu Video version of Dry fruit Kajjikayalu

[embedyt] http://www.youtube.com/watch?v=myxC40bS7qs[/embedyt]

Rava laddu-how to prepare Suji ladoo recipe

Rava-Laddu
Rava-Laddu

Rava Laddu is a popular Indian sweet which is prepared on festivals like Diwali,Sri krishna jayanti and Ganesh chaturthi. Semolina/Suji  is used for this recipe.there are few variations of rava laddu.but chose the quick and easy method. i used freshly grated coconut for this preparation.but desiccated coconut can also be used.

semolina,cashew nuts & raisins,grated coconut are roasted separately and mixed together along with powdered sugar when they are hot(you need to mix them immediately after you switch off the heat).adding warm milk helps in melting sugar and turns the mixture to binding consistency.roasted semolina also absorbs milk and becomes soft and glossy.milk should be added little by little.otherwise the mixture becomes like a paste.

you can also roast and grind semolina before mixing.but i didn’t do so to keep the rava texture.another way is to add sugar syrup to the roasted ingredients and bind them into laddus.you can skip adding milk in this method.

Text version of Rava Laddu

Rava laddu-how to prepare Suji ladoo recipe
Recipe Type: sweet
Cuisine: ANDHRA
Author: BINDU
Prep time:
Cook time:
Total time:
Serves: 13-15 laddoos
Ingredients
  • suji/semolina – 1 cup (170g)
  • powdered sugar – 170 grams
  • grated coconut – 3/4 cup (80 g)
  • warm milk – as required
  • cashew nuts – 2 tbsp
  • raisins – 1 tbsp
  • cardamom powder – 1/4 tsp
  • ghee/clarified butter – 3 tbsp
Instructions
Grating coconut
  1. break coconut in half.
  2. keep them in refrigerator for an hour then you can extract the shells very easily without any efforts.
  3. next separate the flesh from shell.
  4. peel off the dark brown skin from the shell.
  5. make it into small pieces and take into grinder jar.
  6. run the mixer just for 10 – 15 seconds. otherwise it will turn into paste.
Preparing Rava laddu
  1. heat 1 tbsp of ghee in a pan.
  2. add suji/semolina and sauté for 3-5 minutes on low heat.take it into a plate and keep aside.
  3. heat 1 tbsp of ghee,add freshly grated coconut and sauté for 5-7 minutes on low heat.
  4. turn off the heat.take roasted semolina and coconut into a mixing bowl immediately.
  5. add roasted cashew nuts,powdered sugar,cardamom powder and mix well.
  6. add warm milk little by little until the mixture reaches binding consistency.
  7. grease your palms with ghee,take a portion of the mixture and bind into round-shape.

Rava-Laddu

Video version of Rava Laddu

[embedyt] http://www.youtube.com/watch?v=XpGXjVGtu7c[/embedyt]