SEMIYA PAYASAM

Kheer with semiya[Vermiceli]. The most liked sweet for kids. It is help full for cooling the body temperature also. In summer holidays payasam will give kids a special feel.

Ingredients

Semiya - 1 cup

Sugar - 1 1/2 cups

Ghee - 1 tbsp

Milk - 3 cups

Cashew nuts – 10

Kissmis{ dry grapes}

cardamons - few

Preparation

Put a vessel on the stove and heat the ghee. Fry the cashew and dry grapes, keep aside and in the remaining ghee fry the semiya. Bring the milk to boil and add the semiya, cook until soft. Now add the sugar according to taste. Stirring continuously cook for 5 more min. Then add the fried cashew and dry grapes and powdered cardamons.

Rava ladu

A low cost yet most liked sweet in Andhra by each and every kid. Wheat is help full for energy as well as substantive food item.

Ingredients

Rava - 3 cups

Sugar - 3 cups

Ghee - 1 cup

Cashews - few

Cardamons - 6

Preparation

Roast the rava in little ghee and keep it aside, Powder the sugar Fry cashews in ghee. Mix all in a bowl. Add crushed cardamom powder and remaining ghee. Make ladus. If not possible to make ladus sprinkle little warm milk.

Mysore pak

Summer holidays is a welcoming holidays in Andhra. In these holidays grand children and children from all the places will arrive at grannies laps. For them Granny will prepare several sweets. Out of which Mysore pak is one.

Ingredients

Besan (senagapindi) - 1 cup

Sugar - 2 cups

Ghee 1 to 2 cups

Water - 1 cup

Preparation

Roast the besan in little ghee till raw smell goes away. In a thick vessel add the sugar and water.Make sugar syrup Add the besan little by little stirring all the time. Add one cup of ghee slowly. Add the remaining ghee slowly .Stir continuously, cook till the mixture leaves the sides of the pan and the ghee separates from the mixture and also mixture starts turning red at the bottom of the pan. Transfer this to a greased plate and cut into desired shapes before it becomes hard.

Sunnundalu

Summer holidays is a welcoming holidays in Andhra. In these holidays grand children and children from all the places will arrive at grannies laps. For them Granny will prepare several sweets. Out of which Sunnundalu is yet another.

Ingredients

Split urud dal {Black Gram Dhal} - 2 cups

Rice - 1/4 cup

Sugar - 1 1/2 cups

Ghee - 1 cup approximately

Preparation

Roast the urud dal till nice aroma comes out, powder{ not finely powdered , just leave before it finely powdered} and keep aside. Roast the rice and powder it. Powder the sugar. Mix all these powders and make small balls by adding sufficient ghee.

Poli Poornalu

This is most liked sweet of the ages. It is said that mothers will have love like this sweet.

Ingrediants :-

Green gram - soaked 250 grams

Sugar - 200 grams

Grated coconut - 1 cup

Rice floor - 3 small cups

Black gram - 1 small cup ( for batter to sip)

Cardmom - 4 grams

Oil - deep frying

Preparation :-

Mix rice floor and black gram floor for batter and keep it aside for 2 hours,,soak the green gram dhal for 1 hour,and grind it into a soft paste,with less water , steam the green gram paste in idly moulds,and cook them , remove the dhal idly ,and mix them to make tasty grated coconut,make sugar syrup and add the dhal idly paste, and prepare the

Round balls (poornalu or boorlu)with the miture,deep fry in hot oil .

Chekkara Pongali

A Special item to render to God. A rich food item. Heavy after taken as brunch or lunch, A whole sweet with different flavor.

Ingredients

Split greengram [Pesara pappu] - 1 cup

Rice - 2 cups

Sugar - 2 1/2 cups

Ghee - 1 cup approximately

Coconut - few fried coconut pieces or grated coconut

Cashews and raisins - few

Preparation

Pressure cook the dal and rice adding 6 cups of water. Make syrup of sugar adding little water. Add this syrup, and 3/4 cup of ghee to the cooked dal and rice mixture. Add the fried cashews, raisins and grated coconut or fried coconut pieces. Add crushed cardamon powder.

BOBBATLU

The traditional Granny’s sweet in Andhra Pradesh. Which is a common sweet item that will occupy an important dish in pongal and festive season. The item is tantalizing and even some people wonder how the taste occurs to simple chenna dal

For Stuffing

1 Cup Bengal gram dal (chana dal)

1 and 1/2 cups sugar /jaggery powdered (adjust according to taste)

8 Cardamoms

1/2 cup maida

1 cup oil

Ghee to fry

Method

Wash dal and cook with just enough water. Dal must be cooked very well. Mix maida, and a pinch of salt adding water. Make hard dough of it and knead it by adding oil (4 tablespoons) slowly till the dough becomes very soft and pliable. Keep it covered for about 2 hours. Take the cooked dal, drain out any extra water and mash it well or put it in a blender and mix it with Sugar / jaggery and a pinch of salt. Heat the mixture on low flame till almost dry. Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls. Knead the maida mixture and divide it into equal number of balls. Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle. Put the sweet ball in the middle and cover it by bringing the edges together. Repeat the procedure for all the balls. Flatten each ball with hand into 6" to 8" diameter flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava sprilling ghee.

CHANDRA KANTALU{ Moong dhal Burphy}

An old passionate sweet.of granny’s times. But it is special for even today. Can be preserved for a fortnight. It keeps body cool The moong dal is very much named after cooling the body and upkeeps the digestive system.
Ingredients:
Split yellow moong dal 1 cup split
Sugar 1 1/2 cup
Fresh grated coconut 1/2 cup
Chopped cashew nuts 1/4 cup
Cardamom powder 1 spoon
Salt pinch
Oil required deep frying
Soak moong dal for an hour, drain and grind to a fine paste adding 4 spoons water. You can even grind it without adding any water. Heat a bowl and add the sugar, the ground dhal paste, grated coconut, and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking. Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt. Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it using a flat ladle which has been oiled and gently spread the mixture to form 1/2″ layer and cool. Cut into desired shape and separate the pieces very carefully lest they break and keep aside. Heat oil in a wide pan and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the pan Serve warm or cold. Store in an air tight container you can store 4 days