RAGI LADDU

ingrediants ;-

RAgipowder 2 cups
ghee 1 cup
sugar powder 1/2 cup
cashew nuts few
ilachi 1 spoon
kismis few

Preaparation ...

Heat a pan pour 1 cup ghee, after few seconds pour ragipowder, mix well fry till brown ,for five minutes, sprinkle ilachi powder ,mix well ,off the stove take the mixture into another bowl. add powdered sugar,mix well. add cashew, kismis,make it into laddus. healthy ragi laddus ready... good for health ....

Sita Bhog

The name is special hence, on this Diwali Day this special dish. It is known that this sweet is a favorite dish to Goddess Sita.
Ingredients:
Kova 1 Cup
White Wheat Flour 1 1/2 cup
Ghee 1 1/2 Cup
Sugar 1 1/2 Cup
Badam sliced 5
Elaichi required qty
Safron pint

Method
Step I
Make kova : Boil milk in pan till it become thick. Stir continuously to avoid hard boiling at the bottom. do not add sugar to it. keep it a side.
Step II
Take a bowl. Take some water and sugar in it and keep it on a low flame. It will become sugar syrup. The syrup should not be thick. To test dip you two fingers in the syrup the thread like formation should be between your fingers. Keep it a side.
Step III
Take wheet four fine grained. add 2 tbs ghee in it. Add milk kova to it slowly while adding make small ball and drop in water The ball should not drown., Till that state mix the kova and flour as dough.{like batter for pooris}. Keep Ghee on a very low flame, heat it. Take Boondi Frying Chatram. Keep it on the Ghee pan and place the batter in the chartram . You will get rice size Boondi in to the Ghee. Just fry it as it is smooth and white remove them from ghee and drop in to the SugarSyrup. Add Safron powder, elaichi poder and mix. Make the mixture into laddus.

It look like rice laddus, But if you keep in your mouth, they will simply vanish with great taste. Of course making needs some care but the family tasting it will wipe your sweat.

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.

Coconut burfy

A sweet, children in summer like to have when they will return from play. This sweet is most liked by all most all the kids.

Ingredients

Milk powder - 1 cup

Grated coconut - 2 cups

Sugar - 1/2 cup

Water - 1/2 cup

Milk - a liitle to add color

Vanilla essence(optional) - 1/2 tsp

Method

Put a nonstick pan on stove and add the grated coconut, sugar and water. Cook till it becomes sticky and one thread consistency .Add milk. Also add vanilla essence. Stir & cook for few min. Add milk powder, stir properly . Transfer this to plate gently coated with Ghee, spread and cut into shape before it becomes hard.

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