Pongadalu is a traditional dish in Andhra Pradesh, prepared during Sankranthi/Pongal.



  • Rice – 500 grams
  • Jaggery – 500 grams
  • Coconut Milk – 1 cup
  • Elaichi – for taste
  • Oil for frying


  • Soak rice for 12 hours and then make it to a flour.
  • boil jaggery until it becomes thick syrup and mix the rice flour in it.
  • mix the above 2 two nicely.
  • pour coconut milk in the above paste and prepare like dosa batter.
  • now, pour oil in a kadai and pour the paste in it using a scoop.
  • allow them to fry for sometime.
  • yummy traditional pongadalu is ready.
  • this is similar to neyyappam, udiyappam made in Kerala.

Coconut Burfi/Kobbari Mithai

WhatsApp Image 2017-09-08 at 1.39.00 PM


  • Coconut  – 1
  • Sugar – 500 grams
  • Ghee – 2 spoons
  • Elaichi Powder – for flavor
  • Water


  • Take a pan and apply ghee all over it on the inside.
  • now, take sugar and add water and let it boil for sometime.
  • now add the coconut cut pieces and elaichi powder and keep stirring continuously.
  • cook until, the entire mixture becomes slightly dry with all the water evaporated.
  • stop stove and allow it slightly cool.
  • while it is slightly hot, cut into desired shapes.
  • tasty coconut barfi/kobbari mithai is ready 😉





  • Milk  500ml
  • Sugar
  • Custard Powder
  • Cut Fruits

Procedure :

  • take 500ml milk and boil it.
  • Take 2 spoons custard powder and add to cold milk and allow it to become like thick liquid. keep stirring to avoid forming lumps.
  • now, mix this thick mixture with boiled milk and keep stirring.
  • add half cup of sugar, cut fruits at this stage.
  • allow it to cool by keeping in fridge.
  • serve chilled.
  • yummy fruit custard is ready 🙂




  • Rice Flour – 200 grams
  • Jaggery – 200 grams
  • Grated Coconut – 100 grams
  • Moong Dal – 50 grams
  • Milk – 50 ml
  • Elaichi – few
  • Salt
  • Dry Fruits


  • Take a glass of water and boil it, once boiled, add rice flour to it and mix nicely to avoid forming lumps.
  • now, make them into small balls ans keep it aside.
  • fry moong dal and then boil them.
  • now, take a brass kadai on stove and add water, jaggery, grated coconut, and then let it cook and add the balls prepared above along with moong dal.
  • once it is boiled for 5-10mins, mix rice flour in milk,salt,elaichi and stir and add to the contents in brass kadai.
  • switch off stove after 2-3 minutes to avoid overcooking.
  • garnish with dry fruits.
  • yummy undrallu is ready 🙂


Khova Jamun



  • Khova (Thickened Milk ) – 1 cup
  • All purpose flour/Maida – 1 cup
  • Oil
  • Sugar
  • Water
  • Elaichi powder


  • mix sugar, water and elaichi powder and boil on low flame until it becomes into thick syrup.
  • keep the sugar syrup aside.
  • now, filter maida using sieve and grate khova using a normal grater.
  • mix maida and khova and add little water to prepare like dough.
  • now, apply oil to hands and prepare small balls of equal size.
  • now, switch on flame and heat oil in a deep bottomed pan.
  • deep fry the balls and remove excess oil using tissue paper.
  • now, place the fried balls in the sugar syrup and let them soak for an hour or two.
  • yummy khova jamun is ready 🙂


Coconut Jaggery Laddu



  • Grated Coconut – 250 grams
  • Jaggery – 250 grams
  • Elaichi
  • Cashew


  • grate jaggery separately and keep aside.
  • mix grated jaggery and grated coconut and sprinkle little water and cook on a deep bottomed vessel until it becomes thick. stir continuously.
  • do not cook for long time or the mixture becomes hard.
  • now, add elaichi and cashew powder  to the mixture and stir slowly.
  • when the mixture becomes thick and warm, apply oil to your hands and prepare round shaped balls with the mixture.
  • let it cool for sometime.
  • yummy coconut jaggery laddu is ready 🙂
  • This is a very healthy snack for all age groups.

Poornam Boorelu



  • Urad Dal – 250 grams
  • Rice – 250 grams
  • Salt
  • Chana Dal – 500 grams
  • Jaggery – 250 grams
  • Sugar – 100 grams
  • Cardamom powder  -10 grams
  • Oil


  • Boil chana dal and keep aside and let it cool.
  • soak urad dal and rice for 2-3 hours.
  • make chana dal into a powder using mixer grinder.
  • mix grated jaggery and powdered sugar along with cardamom powder.
  • now mix powdered chana dal and above jaggery mixture to make the filling for boorelu.
  • make the above mixture into round balls.
  • mix urad dal,little salt and rice and make it to a paste like dosa batter in a mixture grinder.
  • now, dip the boorelu balls in the above prepared batter and fry in oil.
  • yummy poornam boorelu is ready 🙂 its a traditional sweet in Indian Festivals.