Sweets - Laddo - Peanut Laddo

Sweets - Laddo - Broken Wheat Flax Seed Laddo

Sweets - Kheer - Diabetic Lauki Kheer

Sweets - Laddo - Diabetic Multigrain Laddo

Sweets - Boorelu - Kobbari Poornam Punugulu

Sweets - Gaarelu - Atukula Boorelu

Atukula Boorelu

Ingredients Quantity Carrot 1/2 Cup Thin Atukulu/Poha 2 Cups Jaggary 1 Cup Bombay Rava/Sooji 1/2 Cup Dry Coconut,Grated 1/2 Cup Oil To Deep Fry

Serving 4 Preparation Time 10 mins Cooking Time 15 mins

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1. Powder the Jaggary and dissolve it into a cup of water.
2. Soak poha for 5 mins and mash it gently.
3. Mix all other ingredients together till it becomes soft like vada consistency.
4. Take a pan or plastic sheet, spread little oil into it. Place the dough and start spreading into a circle like vada size.
5. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to drop the gaare. When it becomes gloden brown in color, on both sides drain the oil and transfer it in a plate. Fry the rest of the gaare in the same way.

1. Watch out more Gaarelu/Boorelu Recipes.
2. Try more recipes with Poha or Jaggary or Sooji or Coconut or Carrot.

Sweets - Gaarelu - Chanadal Pumpkin Boorelu

Chanadal Pumpkin Boorelu

Ingredients Quantity Chanadal 1 Cup Sweet Pumpkin Pieces 1 Cup Jaggary 1 Cup Ural Dal 1 Cup Rice 2 Cup Oil To Deep Fry

Serving 4 Preparation Time 10 mins Soaking Time 4 hrs Cooking Time 30 mins

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1. Soak Rice and Urad dal in a bowl for atleast 4 hrs or over night. In a separate bowl soak chana dal. Grind into a fine batter as you do for dosa.
2. Cook chanadal in 2 cup of water for 20 mins.
3. Add pumpkin pieces to this and cook for 5 mins or till the pieces becomes soft. Now add jaggary and dissolve it. When the jaggary becomes like syrup consistency switch off the flame.
4. Immediately put it in blender and prepare a fine paste or poorname out of it.
5. Now heat oil in a kadai. Mean while prepare balls with the poornam.
6. Once the oil is hot enough dip the poornam into the batter and drop them into oil. When it becomes gloden brown in color, drain the oil and transfer it in a plate. Fry the rest of the gaare in the same way.

1. Watch out more Gaarelu/Boorelu Recipes.
2. Try more recipes with Pumpkin or Rice or Urad Dal or Chana Dal or Jaggary.

Sweets - Other Sweets - Bellam Gavvalu

Bellam Gavvalu

Ingredients Quantity Maida 250 grm Sooji/Bombay Rava 50g Ghee 20g Oil To Deep Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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4	5	6

1. In bowl add maida,rava and mix well.
2. To this add melted ghee and mix well. Now add water to the maida mixture and prepare dough. The dough should be firm and it should neither be too hard nor too soft. Let it rest for min 30 mins.
3. Heat a pan on medium heat. Add oil to the pan. While the oil is getting heated up prepare gavvalu with the dough using Gavvala Peeta. Make small marble sized balls from the dough. Hold the Gavvala peeta with your left hand. Take a ball of dough and press it on the gavvala peeta with your thumb finger. The ball gets impressions of the ridges of the Gavvala Peeta. Now roll the flattened ball again with the thumb. Like this, prepare all gavvalu with the balls of dough.
4. Test the oil for hotness. Drop a small bit of dough into the hot oil. The dough should sit first and sizzle. After few seconds the dough should rise to the top—that means oil is sufficiently hot. If the dough comes at right when dropped in oil—that means oil is too hot. If the dough sits for a longer period at the bottom of the pan—that means oil is not hot enough. Fry till they are golden brown in color. Once fried to golden color remove the gavvalu from oil and drain them on a paper napkin to remove excess oil. Do the same for remaining for all bunches.
5. Heat a pan on another stove on low flame. Add Jaggary and water to that pan & mix till all jaggary is melted.
6. Finally add the fried gavvalu to the jaggary syrup. Mix the gavvalu well to get nicely coated with the jaggary syrup. As you keep stirring the jaggary cools down and crystallizes. So be fast while mixing the gavvalu in jaggary syrup. Spread the jaggary coated gavvalu on a plate to cool down. Transfer them to a serving bowl and enjoy.

1. Dough should be firm and smooth. The dough should be firm and it should neither be too hard nor too soft.
2. Once the temperature on candy thermometer reaches 120oC, be fast and mix the gavvalu in the syrup. Otherwise the jaggary will not be evenly coated to all the gavvalu.
3. Check more sweets with Jaggary OR Maida

Sweets - Laddo - Finger Millet Dates Laddo

Finger Millet Dates Laddos

Ingredients Quantity Finger Millet Powder 100g Dates 100g Oats Powder 20g Cashews Few Ghee 50g Jaggary 50g

Method :

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1. Roast the ragi flour and oats powder with little ghee about for 2 mins.In the same vessel, add the cashews and ghee roast on low flame for 5 mts. Remove onto a plate and cool.
2. Grind the jaggery and dates together.
3. Add ragi flour, oats flour,jaggary mix and nuts in a bowl. Keep on adding remaining ghee till you get texture to prepare laddos. Take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth.Store them in tight container.

Tips :

1. They can be fresh up to 6 months if you store in refrigerator.
2. Grease your palms with ghee to get smooth texture.
3. Do the laddos immediately after blending the powder together, other wise the laddoos will soon harden to candy-like texture.

Sweets - Boorelu/Gaarelu - Finger Millet Boorelu/ Ragi Boorelu

Finger Millet Kaju Boorelu

Ingredients Quantity Finger_Millet 3 Cup Jaggary 1 Cup Fresh Coconut 1 Cup Cashews 1/2 Cup Oil To Deep Fry

Method :

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3

1. Grind the finger millet in a mixer adding jaggery,cashews and coconut. Now take the mixture in a vessel and rest it for atleast 1 hr.
2. Take a pan or plastic sheet, spread little oil into it. Place the dough and start spreading into a circle like poori size.
3. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to drop the poori's. When it puffs up on both sides drain the oil and transfer it in a plate. Fry the rest of the pooris in the same way.

Tips :

Sweets - Rice - Dry Dates Pongali / Karjura Pongali

Dates Pongali

Ingredients Quantity Rice 1 Cup Moong Dal 3/4 Cup Fresh Coconut 1/4 Cup Dates 2 Cups Milk 2 Cups Dry Nuts Few Elachi Powder 1 tsp Honey 2 Tbsp

Method :

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4

1. Dry roast moong dhal until nice aroma rises, Keep aside. In a pan dry roast cashews and coconut one by one until golden brown.
2. Wash and soak dates in hot water for at least for 2 hours. Blend ot to a fine paste by adding little hot water. Dry roast the nuts and coocnut.
3. Pressure cook moong dhal, rice,milk(1 Cup) with water(1 Cup) for 3 whistles in medium flame, mush it up a laddle once and set aside. Mix them well before cook.
4. Add remaining milk and allow it to boil. Combine well,cardamom powder and roasted coconut and cashews and give a quick stir. Once its semi thick switch off the flame. Add dates paste and honey. Combine well till the paste is coated all over the rice.

Tips :

1. Adding saffron is purely optional but will give a richer taste.
2. Adding more milk and cooking the pongal in milk gives a yummy taste.

Sweets - Boorelu/Gaarelu - Biyyam Pindi Gaarelu