Coconut Burfi/Kobbari Mithai


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Ingredients:

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

Procedure:

  • 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 😉

 

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Custard


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Ingredient

  • 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 🙂

Khova Jamun


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Ingredients:

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

Procedure:

  • 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 🙂

 

Poornam Boorelu


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Ingredients:

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

Procedure:

  • 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.

Sampenga Puvvulu


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This sweet resembles flower sampenga ( champak ) , hence it is named like that. it is popular in Andhra Pradesh.

 

Ingredients:

  • Wheat Flour – 1 cup
  • Maida – 1 cup
  • Sugar – 100 grams
  • Suji – 1 cup
  • Ghee – 1/2 cup
  • Oil

Procedure:

  • Take a bowl and mix wheat flour, maida, sugar, ghee well and make it into dough by adding little water.
  • now, make round balls with the dough, just like you make for chapathi.
  • now roll the balls like chapathi.
  • now, make slits like cuts on the rolled dough.
  • now, hold both the ends of the rolled dough and roll it, just like you unwrap a chocolate. [ reverse process ].
  • now, take a pan and deep fry them, until they become golden brown.
  • keep them aside.
  • now, boil water in another pan and add sugar to make sugar syrup.
  • once sugar syrup is made, dip the roasted sampengalu in it.
  • yummy tasty sampenga puvvu sweet is ready 🙂

 

 

Andhra Bobbattlu


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This recipe is known with various names all over India. In Andhra, it is called bobbattlu, in Maharashtra, it is called Puran Poli, in Karnataka, it is called holige and Boli in Tamil/Malayalam.

Ingredients:

  • Maida – 150 grams
  • Jaggery – 50 grams
  • Grated Coconut – 50 grams
  • Ghee – 1 cup

Procedure:

  • Take maida in a bowl and add ghee and mix nicely and keep it aside for 2-3 hours.
  • take jaggery, grate it and put in a kadai and start cooking.
  • keep stirring until jaggery becomes soft.
  • to this jaggery, add the grated coconut and mix nicely.
  • Now, take the maida and ghee dough and make small balls and roll like poori/chapati.
  • now, place the jaggery – coconut mixture on the rolled dough and mix nicely.
  • now, roll again like poori/ chapati.
  • Take a pan and pour ghee on it and let it become hot.
  • now, toast the rolled dough until it becomes slightly golden.
  • serve hot 🙂
  • yummy bobbattu/puran poli/ holige/boli is ready 🙂

 

Sweet Potato in Jaggery Syrup


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Ingredients:

  • Sweet Potatoes – 250 grams
  • Jaggery – 50 grams
  • Elaichi – a pinch
  • water

Procedure:

  • Place sweet potatoes in a vessel and put it inside a pressure cooker and boil. This will ensure, sweet potatoes won’t become too soft.
  • take a pan and put jaggery pieces and sprinkle little water and cook until it becomes like syrup.
  • now, cut the sweet potato into pieces and put them in the boiling jaggery syrup and mix nicely.
  • sprinkle elaichi powder on top.
  • Let it cool and yummy sweet potato in jaggery syrup is ready 🙂
  • This is excellent iron rich diet for school going children, pregnant women.