Ravva Laddo with Melon & Poppy Seeds

Very quick & easy Ravva Laddoo ...🦜

Prepared  with Sooji/Bombay Ravva, fresh grated coconut, ghee mixed up with few melon & poppy seeds!!

First in a wide pan fry the nuts in a ghee & keep it aside.

Later fry the Bombay ravva , fresh coconut mix well.

Then add the sugar, Elachi powder & melon seeds, poppy seeds.

Finally prepare balls when its bit warm by adding little ghee to the palms & store it in an air-tight container.

Enjoy this sweet .

Thankyou 🙏

Vanilla Custard

Happy Sunday ..

Enjoy with simple Vanilla custard mixed with apple pieces.

#SundayDessertDelight😊

Fresh Grated Carrots in Sugar Syrup For Mother's Day Special

Hi Friends,Yesterday evening I got one new recipe from one of my friend who stays in the appartment.Her Name is Mrs.Hailey.I tasted it and soon posting this for you all in the blog.I don't know the name of the sweet exactly as I named it .Wat's in name we need to taste it so come on  have a look towards the recipe.

Ingridients:

• Fresh Grated Carrots-1 1/2 cup
• Sugar-1/2 cup
• Water -2 cups
• Cashew,Pista,Almonds-few
• Cardamon Powder/Elachi Powder- little

Method:

• Take a Vessel ,add water with sugar and make a syrup to a string consistency as u do for making Gulab Jamoon..
• Just cook lightly grated carrots in the water and remove it.
• Add the grated carrots and nuts in to the boiling sugar syrup.
• Mix well ;Serve it  chilled .
• Delicious.......Yummy Sweet ready !!

Carrot Halwa

Ingredients:

• Grated Carrots-1cup
• Milk-1/2 cup
• Sugar-3/4 cup
• Ghee-1/4cup
• Elachi Powder-1/2tsp
• Raisins,Cashew nuts -Few

Method:

• Heat pan ,add ghee.
• Roast the nuts & raisins and keep it aside.
• In the same pan ,add the grated carrot and fry well till the raw smell is gone.
• Add milk and cook.
• Once the carrot is cooked well and becomes soft,Now add the sugar,elachi powder and mix well.
• The sugar melts and starts thicken.
• Turn off the gas and garnish with the fried nuts.
• Yummy & tasty Carrot Halwa is ready!!!
• Serve it and enjoy!!

Note:

• You can also prepare this sweet with the combination of bottle gourd.
• Beet root halwa is also preapred in the same way by adding less sugar.

Coconut Burfi ~ Kobbari Louse

This is a very simple and easy sweet item and I used to like to eat often when I was Kid.I enjoyed well when my Mom prepares it for me and used to pack it in my snack box.As soon as I start kept it in my mouth this delicacy melts soon.Those days are memorable and Sweet !!

This can be prepared for any occasion,Festival time too as a Naivedyam/Prasadam with the Fresh coconut which is not offered to deity ,the broken coconut pieces.

So friends,I tried this recipe from my Mother and well enjoyed by my kid and sharing with you all this Simple recipe.

Ingredients:

• Fresh grated coconut-2cups
• Sugar- 1 1/2 cups or adjust 2cups of your choice
• Water-1/2 glass
• Cardamom pods- 2(seeds are finely powdered)
• A tray or plate greased with ghee

Method:

• Take a big vessel ,add water and sugar.
• Keep the heat on medium flame ,let the sugar to melt completely to form a sugar syrup.
• Cook it until the sugar syrup reaches softball like consistency.
• Check the right consistency by taking a cold water in  a cup and add a drop of sugar syrup.It should holds its shape i.e;soft ball does not dissolve into water.
• Add the grated coconut and Elachi powder to the sugar syrup.
• Keeping the heat on medium flame ,stir frequently to prevent the mixture from sticking to the pan.
• The mixture will be reduced to half within 10 or 15 minutes.
• In this stage the mixture becomes very thick and comes away easily from the sides of pan or vessel.
• This indicates to turn off the gas.
• Immediately  pour this mixture in to the greased tray or plate.
• Let it evenly spread with  a spatula and cut in to squares.
• Let it cool.
• Remove the pieces and store it in an air tight container and stays fresh up to 2weeks.
• Serve it and enjoy.

Moreover,I took an oppurtunity in participating the ARS Event- D For Desserts hosting by Suvidha and  sending this recipe for the Event.

Note:

• You can make balls with this mixture too.
• Be ready with the greased tray as soon as you turn off the gas otherwise ,the mixture will be like coconut flakes.

Sweet Chanadal Balls

Hi Friends,this is an sweet item prepared with Chanadal,Jaggery & Coconut with some Ghee and adding Elachi Powder for the flavour.This is used as a filling for the Bobbattu & Poornam for the Festival Occassions,Function feasts and also for the Prasadam.Even kids also like this Sweet item as a variety.

Here goes the recipe.

Ingredients:

• Chanadal-1cup
• Fresh coconut powder-1/2 cup
• Jaggery-1 to 1 1/2 cups powdered
• Elachi-2no powdered
• Ghee-1tbsp
• Water-1/2 cup

Procedure:

• Clean the Chanadal & pressure cook it for 2 whistles with just enough water.
• If the Cooked chanadal has little water,drain the water and spread that dal on a dry paper or towel.
• In a bowl,add the dry chanadal mash it to form a smooth paste .
• Add Jaggery,Coconut & Elachi Powder and mix it to form tight.
• Add Ghee and make balls with the Chanadal Mixture.
• Serve them in  a plate & enjoy!!

Minapa Sunnundalu ~ Urad dal Laddoo

Minapa Sunundalu is a very famous classic traditional sweet of Andhra.This is an quick and simple sweet item prepared and can also be offered as a "Naivedyam/Prasadam" to the God.

Hope all the Ladies from Andhra may compulsory be known it as this sweet item plays an important role at the time of "BabyShower "(Seemantham) Function.It is prepared for the Pregnant Ladies by their Mother ,Mother-In-Laws or elders as it has a lot of health benefits and  "It is good for backbone" during pregnancy .This sweet preparation is very easy with three ingredients i.e;Urad dal,ghee & Sugar.The ingredients shows the health benefits in this way as the Urad dal gives protein,Ghee has the fat content is good for the growth of the fetus and the growing kids.By knowing these health benifits automatically a pregnant lady shows interest towards this recipe.Not only for the Pregnant Women ,often giving to kids is also good and healthy.

This is one of my favourite sweet from my childhood which is often prepared by my mom & Grandmother.They both prepares this sweet very well.

My mom made this delicacy for me on  my   Baby Shower . My Mom made a habbit  to eat daily one or two regularly for my whole pregnancy .As I like this sweet item very much and knowing the health benefits ,used to enjoy it.

In the U.S,I tried many times eating at Indian Sweet shops but I was not satisfied with the taste.Today I tempted to eat this sweet again soon collected the way of preparation from my Mom and tried it.It came superb and felt happy for the good taste.So friends,here goes the recipe.

Try it and offer this sweet to your friends those who are pregnant really they feel very happy by seeing and finishes soon.

Ingredients:

• Minapappu/Urad dal/Black gram-2cups (without husk)
• Sugar Powder-1 1/4 cup
• Ghee-3/4th cup
• Raw rice-2tbsp (optional)

Method:

• In a heavy bottomed pan roast the Urad dal on medium low heat stirring it continuously.
• The dal will slowly turn in to red color and releases nice aroma.
• Remove from the flame and transfer this dal in to a bowl and let it cool.
• Now add the raw rice and roast it;let it cool.
• Take a mixy jar,add these roasted dal & rice .
• Grind it to form a fine powder.
• The powder texture should be like sand.
• Melt the Ghee.
• Take a bowl,add the grinded powder,sugar and mix well.
• Now add the ghee slowly to the powder and make a fine balls from these mixture.
• Transfer the prepared Laddoos in to a container and store it.
• Serve it and enjoy !!!

Note:

• You can store the Powdered mixture of rice & dal in an air-tight container for 1to 2 months.Mix ghee and make balls whenever required.
• A combination of Jaggery and Sugar or only with the Jaggery also be made.
• Seive the Powder after grinding to avoid the garnules.
• Adding of raw rice do not stick while eating.

Paakam Chalimidi

 Paakam Chalimidi is mainly prepared in India mainly for some occasions like Mariage, Baby Shower Functions and it is a traditional sweet item also to some families as they cook it before day and says to sleep in the home for the Night and given to the daughters in the form of small balls after the Marriage while sending to their Mother-in -Law's home and also followed to continue this way when the daughter is blessed with a Baby and returning to their home with a baby .

For the sankranti Festival,this is prepared and fried in the oil to make Ariselu.

Ingredients:

• Rice -1cup
• Grated Jaggery/Sugar-1cup
• Coconut pieces/Grated coconut-1cup
• Poppy Seeds-4tbsp
• Ghee -4tbsp
• Elachipowder-1tbsp

Method:

• Soak the rice in water for 2hrs.Drain all the water and grind finely.
• Sieve to get very fine rice flour.
• Fry the poppy seeds without ghee until turns to light brown with nice aroma.
• Fry coconut pieces with a little ghee until they turn to light brown color.
• Now take a vessel ,add sugar/Jaggery ,add little water to cover the jaggery/sugar and make a thick syrup.
• To test this syrup,take a little syrup and drop in water ,it should form like a ball.
• If you make ball out of taht from water ,this is called thick syrup (Mudarapaakam)
• Off the stove and add the wet rice flour little by little while mixing thoroughly to avoid lumps.Then add the remained ghee,coconut pieces,fried poppy seeds and the Elachi powder.

• Mix thoroughly and cover with lid.

• When it will be cool down,make ballsand store ina dry container .

Note:

• You can store for 1 month.
• If you press and deep fry them either in Oil/Ghee makes you ariselu.

Mixed Nut Brittle

This is  one kind of a  perfect crisp nutty brittle for a crunchy munchy sweet treat ,attracted by kids.Any one cant miss eating of this brittle in their child-hood.Beauty of the sweet lies in the uneven peaks and lows made by haphazardly placed nuts.You can also make this sweet by using Jaggery syrup with the desired Nuts.

Ingredients:

• Sugar-250 gms
• Water-2
• Oil-1tbsp
• Poppy seeds-2tbsp
• Green Elachi-2 to 4 no Powdered
• Sliced dry fruits- a small cup (Almonds,Cashews, Unsalted Pistachio,Dried Coconut and Dried Dates)

Method:

• Slice all the dry fruits and mix them well and keep aside.
• Rinse the poppy seeds with hot water for couple of times to remove the soluble dirt and strain it with the tea strainer.
• Drain it on kitchen towel to get rid off excess moisture.
• Now take a steel plate on its back or the kitchen platform surface.Grease it well with oil.
• Now in a thick bottom pan or in an Iron wok,mix sugar,water/Oil,Elachi powder and mix well.Keep the flame in medium.
• Keep stirring the mixture,make sure not to form nasty lumps of sugar are present.Break them if any found with the spatula.
• As soon as the sugar melts,add the strained poppy seeds.
• Now depending on how chewy or how  crispy /hard you want your brittle to be.Switch off the flame,when the color of the sugar syrup changes to preferred color.
• Immediately put all the above sliced nuts and mix well.(You have to do this quickly otherwise there wont be even distribution of nuts)
• Spread the mixture on a greased surface .Using the back of plate helps to tap the plate and to adjust to get rid of any tiny bubbles in the mixture.
• Tilt the plate to spread the mixture without touching with the hand or surface.
• Let it be cooled down and break in to pieces when it is not completely hard.
• Store it in an air-tight container and it can last as long as few weeks to couple of months.

Note:

• Do not overcook the sugar syrup,it makes bright color and taste the syrup bitter.
• By touching the surface of the mixture to spread make it lose its glaze or shine.
• Use some pestle like tool,gently break the brittle in to large pieces ,once it is perfectly hard.

Rose Cookies

 This Rose Cookie  is also known as Gulaabi poolu/ Roja Poolu and is very famous in Vijayawada  and Hyderabad places in India.I ate these Rose cookies a lot during the Christmas Festival Season distributed from my Classmates and from My Favourite Miss Sumithra  Vinodhini .People often used to prepare for the Christmas Festival and for any other occasions.Even marks as a very special snack item for the Pot lucks. Kids can easily attract to these special cookies which are not available in the bakery and sweet shops .

Rose cookies are made easily when the "Rose Cookie " instrument or mould is available .We can make this Sweet Cookie to a Spicy Rose by adding the Chillipowder.In this recipe,the ratio of flours are same to sweet and hot but the adding of water or coconut milk & egg or baking powder is of our own choice.For the Last year Christmas 2008,in the Torrance,one of my Friend Anitha shared this cookies and her recipe .Soon,I remembered my past days eaten from my friends.From her  ,I am able to know this delicious cookie and helped me to make easier.I thanks to Anitha for sharing her recipe and here goes the description.

Ingredients:

• Maida-2 cups
• Wheatflour-1 cup
• Sugar-1 1/2 cups
• Water/Coconut milk-1 cup or you can use fresh coconut
• Elachi Powder-a pinch
• Eggs / Baking Powder- 1 / a pinch
• A pinch of salt to conter act the sugar
• Oil for deep frying

Apparatus : Rose cookie Instrument

Rose Cookie Instrument

Preparation

• Scrape the coconut & extract the milk, beat the eggs well and keep it aside. 
• Take the Maida & Wheat flour, sieve it place in a bowl add the eggs, sugar, salt & keep mixing using the coconut milk little at a time to make a fine smooth batter like for Dosas' - keep aside for atleast 30 minutes.
•  Take a wok /Kadai/ pan, pour the oil kept for deep frying place on heat, now place the mould into the oil & keep it immersed when the oil is very hot.
• Remove mould from the oil & lightly dip half way only into the batter  & put it back into the hot oil pan.
• Wait for a second & start shaking the mould, the Cookie will leave the Mould -fry the cookie on both sides till golden brown .
• Remove & drain then let it cool, Continue making the cookies with the remaining batter.
•  Place the Cookies in an air-tight container and enjoy !!

 

Note:

• You can also keep two cooking pans of oil on the gas and makes easier to dip the mould in one pan and the other pan to fry the cookies.
• Cookies are made only with the Maida flour also and adjust the rice flour instead of wheat flour if you feel sticky to release from mould.
• Use fork or pointed long Needle instrument to release the cookie from the mould to turn.
• Be careful while shaking the mould in the oil to avoid overflow of oil.

Semiya Carrot Payasam ~ Vermicelli Carrot pudding

Hi Friends,I prepared  two food items as for today's Festival  ("Mukoti Ekadashi" & "Gita Jayanthi") Naivedyam .One is the "Navel Orange Rice "& the Other is the Semiya Carrot Payasam.I want to share the pudding First .This Pudding attracts kids very much by adding carrot and the color attracts them to have it soon and makes it very healthy.So here goes my Pooja snap &recipe to share with you all and have a Treat!!

Ingredients:

• Vermicelli /Semiya-1/2 cup (Choose plain or Roasted of your choice)
• Carrot-1 no grated
• Milk-1 cup
• Sugar-1/3 cup or more for sweetness
• Boiled Water-1/2 cup (optional)
• Ghee-3tbsp
• Cashews-5
• Almonds-5
• Raisins-5
• Elachi Powder-1/2tsp

Method:

• Boil the milk & keep it aside.
• Heat a pan with 1 tbsp and roast all the nuts and raisins individually.
• In the same pan add another 1tbsp of ghee and roast the Vermicelli,untill it turns in golden and keep it aside.
• Add the remaining 1tbsp of ghee and roast it well.
• Now add the hot water and let it cook untill the vermicelli turns soft.(Optional)
• Add the boiled milk and sugar and stir well to combine all the ingredients.Cook untill the Vermicelli gets swollen.
• Finally add all the Fried Nuts & raisins,and sprinkle with Elachi Powder.
• Yummy.......Yummy....... Vermicelli Carrot Payasam is ready!!!Enjoy it either by chilled or Hot.

Note:

• Reduce the Sugar ,if the carrots used are sweet.(Natural Color will obatain with the addition of Carrots instead of Food Color)
• Adding of boiled water ,makes easier to cook Vermicelli.
• You can also choose the boiled carrots to a blender and blend them to a fine paste and use it.

Bread Laddu ~ Sweet Bread Balls

This Laddu preparation is very simple and everyone can enjoy its taste well by melting the balls in the mouth.Bread Balls can be served as a simple Evening sweet snack item.This can be prepared very soon ,If some one arrives home and also marks as a special Dessert for any Get together & Kitty Parties.So friends ,have a look to my recipe and try it to taste & enjoy.

Ingredients:

• Bread-10
• Sugar (Powdered)-100 gm
• Ghee-5tsp
• Almonds-5
• Cashews-5
• Raisins-5
• Elachi /Cardomom- 3 pods powdered
• Fresh Grated Coconut-2tbsp

Preparation:

•  Remove the brown part or the edges of the bread slices with a knife and put the bread in the mixy jar.
• Make it as Rava (Do not use water) & shift in to a bowl.
• Add powdered sugar,Elachi powder,grated coconut to this bread and mix well.
• In a frying pan,heat ghee, and fry all the cashews,almonds & raisins and add it to the bread.
• Using that ghee,make the bread into small balls.
• Yummy...Yummy Bread Laddu's are ready & Enjoy!!

Note:

• Coconut & Elachi are together can be make Powdered.

Sooji Halwa

HAPPY BIRTHDAY TO CHA CHA NEHRU

Today is very important day & Festival to every children & is  celebrated as Children's Day in India ,on the basis of Jawaharlal Nehru's Birthday.The festival is marked on a national level to pay tribute to Nehru’s love and passion for children. He was known as Chacha Nehru out of respect and admiration.Jawaharlal Nehru was always very concerned for children, loved them a lot and contributed immensely towards the development.As everyone knows "Today's Children are tomorrows Citizens".

Like every children ,I too enjoyed my child-hood days during this festival & My Mother used to encourage to participate in each and every programs and activities conducted in the school and I felt very happy when I received Prizes both in School level & College level.Past days are sweet & Good memories for me to share at any Moment of Life.Today being a Mother to my Child,I came to know and explain the importance of this day to my son using the knowledge on my past experince came to known by my Teachers & Sir's from my school .I really enjoyed in participating the activities & had a desire towards my son also to have interest & Participate like me.So,Living in U.S,No celebrations done here for this day.I dressed my boy as a "Chacha Nehru" & presented him a small gift of Color Pencils ,as he likes so much for his Coloring.A part from ,prepared a "Sooji Halwa". As everyone like kids ,I too like & love the kids,So I distributed sweets in Maricopa Pre-School children, to where my boys goes.

Look in the eyes of children, they are so innocent. A child’s eyes can never speak untruth. Parents forget about their worries and stress when they look at the sweet smiles of their little ones. Children are like god’s gift. In fact there is not any other wonderful experience than having child and being mother. Celebrate this children’s day with little ones and be a kid with them.

Here goes the Method of Sooji Halwa and posting it for the Children's Day special.

Ingredients:

• Sooji /Bombay Ravva /Semolina flour- 1/2 cup
• Sugar-1/3 cup
• Water-1 1/2 cup
• Ghee /Clear butter- 1/4 cup
• Elachi powder-pinch
• Nuts & Raisins ( roasted in ghee for garnishing)

Method:

1. Boil the water with water & Elachi powder in a pan over low medium heat & cover it by keeping a side.
2. Melt the butter in a frying pan on medium heat.
3. Add Sooji and roast to golden brown color ; stirring constantly this will take about for 5 - 8 minutes and will have  a light sweet aroma.
4. Add the sugar syrup slowly ,as you add the syrup to sooji water will splatter.
5. Turn down the heat to medium low and let it cook for 2-3 minutes.
6. Sooji will  absorb the water , as the halwa cools ,it will be little more softer.
7. Garnish with Nuts & Raisins and serve it either hot or cool.

Serving Suggestion:

• For breakfast serve with Aloo poori.
• Serve hot for best taste,If you like garnish with shredded coconut ,almonds,cashews or shaved pistachio.

Variations:

• Instead of water add 1 cup milk,1/2 cup water and this keeps Halwa a little thicker.
• Pour Halwa on a plate greased with Ghee ,keep it about 1/2 inch thick.
• Garnish with any Nuts or Raisins of your choice and let it cool for about half an hour.
• Cut the Halwa in Square or Diamonds shapes like Burfee.

             Like to share your Recipes & Comments about this recipe to divya.chevuri2009@gmail.com

Coconut Burfi with Jaggery. (Coconut Balls/Kobbari Undalu/Kobbari Louse)

This Yummy...Yummy Coconut  sweet is easy and can have for the Children or kids who likes sweets most, and it is easy and simple and can be prepared within 10 minutes. I always used to remember my Childhood days with My Mother for this recipe.Whenever my mom used to break coconut for pooja at home,Next minute I used to ask her to prepare "Ravva Laddu" & "Kobbari Louse" before coming from the school.After coming to U.S ,Today I tried it for the Fourth Friday of Shravanamasam.I breaked Coconut by hand and scraped the coconut and felt difficult.I am worried about ,how my mom cooked for me whenever I asked her.Thank U mom for doing so.So friends ,I tried it and got the good taste like my Mom's hand recipe, and you also go through my recipe.

Ingredients:

• Coconut gratings- 3cups
• Jaggery grated- 3cups
• Elachi pods- 3 powdered
• Ghee-4tsp

Method:

•  Heat a pan,with 1tsp of ghee .
• Add Coconut and Jaggery to the ghee and keep it on lowflame. 
• Jaggery will slowly start melting making the coconut sticky.
• During this stage bottom of the pan can get easily burnt ,so keep on stirring constantly. 
• After about 15 minutes of stirring ,the mixture willcome together.(Hands may get pain while stirring ,so keep gas in a low flame )
• Add Elachi powder and remaining ghee to the mixture.
• Remove the cooked cocconut in to big vessel and let it cool.
• Once it done , make a small balls from the mixture ,size as per preference.
• Yummy......Yummy Coconut Sweet is Ready!

Notes:

• No need to add water . 
• You can store the balls in a container up to 1 week.
• Fresh breaked ground Coconut is preferable for good taste .
• You can cut the pieces of coconut and turn it in to  a mixy Jar for easier.

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Venna Vundallu

Gulab Jamun

Gulab Jamun

                    ***  Happy Raksha Bandhan Wishes ***
Hi friends,
                 Today is a Very Special day to all the Loving Brothers and Sisters i.e; "Rakhi" Festival.So friends I missed my blood brothers who are staying in India and So I tied to my brothers living near by my home who loves and cares me most all  the time.They made me Happy being like my Own brothers and I wish them to have  always Luck and Happiness .On the eve of this Occasion I made a Sweet and Spicy items for my brothers .One is "Gulab Jamoon" & the Other is "Aloo Bath".So ,I would I like to Post my sweet item as Today's Special and U would also like it and enjoy the taste.

Ingredients:

• Gulab Jamoon mix-250grams (I used MTR Instant Mix )
• Elachi -4pods powdered
• Rose water-a pinch
• Water-3cups
• Sugar-2 1/2 cup
• Oil /Ghee l for deep frying

Procedure:

• Add 1/4 measure of water gradually to 1 measure of MTR Jamun mix and knead gently in to smooth dough.
• Set this dough aside for 5min.
• Apply oil/ghee on both palms,then shape the dough in to small balls.
• Deep fry the balls in oil/ghee over a low flame until golden brown.
• Turn the balls with a spatula and get fried on both sides.
• Remove the balls in to plate with paper napkin to drain the excess oil.

Sugar Syrup:

• Take a large vessel and add sugar and water and boil for 15 mins.
• Add pinch of Rose essence and Cardamom Powder as flavouring.
• Now add the above balls to the Sugar syrup and leave it to absorb for 5mins.
• Take these Yummy..Yummy & Tasty  Gulab Jamuns in to a small bowl and serve it.

Notes:

• Make Sugar syrup first before frying balls and it would be easy to soak for balls.
• You can also add Equal measures of water and sugar for the syrup based  upon the sweetness as you like.
• You can also add little milk for kneading the dough.