Coconut Ladoo / Kobbari Laddu

Ingredients :


Grated Coconut - 2 Cups
Milk - 3 Cups
Sugar - 1/2 Cup
Cardamom Powder - 1/4 Tsp
Ghee - 1 Tsp

Preparation Method :

1. Take a Pan or Vessel then add Milk and grated Coconut. Cook until milk absorbs.

2. Then add Sugar and Cardamom Powder. Sugar melts and the Mixture is Sticky.

3. Add ghee mix well and Switch off the flame.

4. Once it cools slightly, grease your hands with a little ghee and make even sized balls out of it

* Delicious Coconut Ladoo is Ready.

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Steamed Modak / Coconut Modak / Vinayaka Chavithi Prasadam

Ingredients :

Rice Flour (home made) - 1 Cup
Salt - 1 Pinch
Water - 1 Cup
Oil or ghee - 1 Tsp

For Stuffing :

grated Coconut - 1 Cups
Grated Jaggery - 1/2 Cup
Cardamom Powder - 1/4 Tsp

Preparation Method :

1. Take a Pan add Grated Jaggery then add 2-3 Tsp water, after Jaggery melts add grated Coconut, then add Cardamom Powder, Mix well and fry until thick mixture.Turn off Heat and Keep aside.

2. Take another deep Vessel add water and Salt then water Boiling add Rice Flour, Stir Continuously until no lumps are formed.Keep a Lid for 4-5 Min. and then remove from flame.

3. After Cool down this Mixture knead gently with your palms and then add Oil to Smoothness.

4. Apply pinch of oil/ghee on your palms and make a big Lemon sized balls of the dough.Flatten it to give it the shape of a katori or cone.

5. Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.The edges of the katori will now look like the petals of the flower.

6. Put Prepared Coconut stuffing in the katori and close the ends to give them a shape like fresh figs or momos.

7. Place all the modaks on theSteamer. or Idli Cooker. Steam it for 5 to 6 minutes and turn off the flame.

* Your delicious modaks are ready to be served.

Vinayaka Chavithi or Vinayaka Chaturthi Special Recipes

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Bellam Thalikalu / Jaggery Talikalu / Sweet Noodles

Ingredients :

Fresh Rice Flour(Home Made) - 1 Cup
Jaggery -1 or 11/2 Cup
Milk (optional) -1 Cup
Ilachi Powder - 1/2 Tsp
Water - 2 Cups
Salt - 1 Pinch

Preparation Method :

1. Take a deep Vessel add water and Salt after Boil Water add Rice Flour, stir thoughly while adding the Rice Flour.Close the Lid and leave it aside and allow to Cool.

2. When the dough is cool Knead it Well and make soft dough. Now Take a small lemon size balls of the dough and roll between your palms.(you can dust some rice powder make thalikalu). and
You can also make small marble size balls to make Undralla Payasam. Keep them aside

3. Now take another Vessel add grated Jaggery and 2 Cups of Water after boil add Cardamom Powder and grated Coconut. Keep a Lid and Boil for 5 Min.

4. Remove the Lid add Prepared Talikalu. If you want the payasam to be more thick, take a cup of water add a table spoon of rice powder to it. Mix it well and add it to the payasam.

5. For Tasty add Hot Boiled Milk boil for 5 Min. then Switch off the Stove.

Tasty Traditional Sweet Bellam Thalikalu Ready. Serve with hot.

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Undrallu Recipe

Ingredients :

Rice Rava - 1 Cup
Chana Dal - 2-3 Tsp
Ghee - 2 Tsp
Salt - 1/4 Tsp
Water - 3 Cups

Preparation Method :

1. Soak Chana Dal in 30 Min. Drain and Keep aside.

2. Take a Pan or deep Vessel add Ghee then fry Soaked Chana Dal for 1 Minute.

3. Add Measured Water 3 Cups and let it come to Boil.

4. Add Salt and Rice Rava Mix Well and no lumps are formed. Cover it and Cook on Low Flame for 4-5 Min. until the Rava is Cooked and Mixture is Dry.

5. Leave it aside and Cool down the Mixture.

6. Dip your Hands in Water and make Big Lemon sized Balls out of it and place the Jaggery in middle of the dough(optional).Then Place them in a Steamer or Idli Cooker.

7. Steam them for atleast 10-15 Min.

* Serve Hot With Coconut Chutney.

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Semiya Payasam Recipe

Ingredients :

Semiya/Vermicelli-1cup
Milk-2cups
Sugar-1/2 to 1cup(as per your taste)
Elachi-2(Crushed)
Ghee-2tbsp
Raisins & Cashews-2tbsp

Preparation Method :

1. Heat ghee in a pan and add  cashews and raisins and fry until becomes golden ,remove this from heat and set aside.

2. In the same pan add  remaining ghee and semiya and  dry roast till nice aroma comes,it will takes about 3 -4mins.

3. Now add in 2 cups of water and bring it to boil.

4. Cook till the semiya is half cooked it will takes 5-7 mins.

5. Now pour the milk and cook the semiya till completely cooked this will take around 10 mins.
Now add in sugar  and mix well,Simmer this for 3 mins.

6. Now add  crushed cardamom , fried cashews and raisins and mix well. Switch off The Stove.

* Serve hot or cold as you Wish.

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Bobbatlu / Obattlu / Bakshalu Preparation

Ingredients :

Maida / All purpose floor - 1cup
Split Chana Dal - 1cup
Jaggery - 1cup can be changed to your taste
Ghee - for frying bobattlu
Oil -  for kneading dough
Salt

Preparation Method :

1. Make maida dough by adding 3spn of hot oil and remaing with water shoul not too thick as roti dough, with enough salt.Cover it with oil so that dough couldnot become dry. We can use this oil later in making bobattlu.

2. Knead it atleast for 1hr if more than that also no problem.

3. Soak chana dal for 1/2 hr and cook it in a thick bottomed vessel with enough water , ones chana dal is cooked drain the water and Mix Paste.

4. Take a Pan add Jaggery with Some Water then jaggery Melts add Chana Dal Paster, when you add Chana Dal  Paste flame should be low, try to stir continously with a spatula until jaggery and Chana Dal Paste Will Be Thick. Then add Elachi Powder and switch off the heat.

5. After make them into Small balls and keep aside.

6. Now take the maida dough of a small portion and keep the sweet mixture ball on this and cover the sweet ball with maida (as we do for stuffed parathas) , now on a  banana leaf / plastic paper flatten it with your fingers to a round shape make sure that sweet filling doesnt come out. While doing this process apply oil to your hands and to the plastic paper also.

7. Heat a tawa add ghee to this and fry bobattlu on both sides until golden brown color by adding a little ghee on both sides.

* Tasty Bobbatlu is Ready.Serve Hot.

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