Jangry

Ingredients:

1 cup uraddal
3 tsp rice floor
3 to 4 drops of Red food color
1 cup sugar
3 cardamoms
oil for frying

Preperation:

Soak uraddal for 3 hours, grind uraddal, rice floor along with food color to get fine paste, consistency of the batter should be thick. Insert the batter in to murukulu maker with one whole bottom plate and press the batter in to hot oil with circular shape and fry them, remove from oil and dip in to the sugar syrup.

Sugar Syrup:

Add half cup water to 1 cup sugar, add 3 cardamom ponds crushed. Heat over medium flame, stir often till all sugar is melted with one thread consistency.

Sunnundalu

Ingredients:

2 cups Split urud dal
1/4 cup Rice
1 1/2 cup Sugar
1 cup Ghee

Instructions:

1. Roast urad dal and rice till light brown in a pan and keep it aside.
2. Grind the sugar first keep aside and then grind urad dal and rice.
3. Mix these two powders and make lemon shaped laddus using sufficient amount of ghee.

Mitha Khaja

Ingredients

1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry

Method

1. Heat the water and jaggery till all of it dissolves in the water.
2. Strain and cool a bit.
3. Mix the cardamom powder and ghee in the flour.
4. Knead the flour with the jaggery water.
5. The dough should be stiff but pliable.
6. Break into approx. 20 parts.
7. Knead each with palm and roll into 4" rounds.
8. Make many tiny slits with knife or fork on each on both sides.
9. Keep them aside on a clean cloth for an hour or so to dry a bit.
10. Deep fry in hot ghee on low flame till light golden in colour.
11. Drain and cool for a while.
12. The khajas will become crisper and harder as they cool.
13. Store in airtight container after cooling completely.

Rice Kheer

Ingredients:

1/2 c Rice
4 c Milk
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water

Method:

1Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heattill rice is well blened and consistency is that of porridge. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
3. Add the sugar, almonds, ground cardamom, and raisins and cook for another 5 minutes, stirring constantly.
4. Remove from the heat and set aside. Sprinkle with the rose water.
5. Serve warm or chilled in dessert bowls.

Aresalu

Ingredients:

500 grams rice
500 grs Jaggary(Bellamu)
50 grams sesame seeds (Nuvvulu)
500 gms oil for frying

Method:

Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single layer. Drying can be done by putting the rice in front of a fan or just leave it as it is on a table till it is completely dried. The dried rice should be dry roasted slightly in a pan to remove any traces of water. This rice should be finely powdered in a blender.

Syrup should be made by mixing 2 cups of water and 2 cups of Brown sugar and then boiled to a level where it is neither too sticky nor too diluted (THEEGA PAAKAM should be fine). Now with the syrup still on the stove set to low flame, the rice powder should be added slowly to this syrup by mixing it evenly till it becomes a paste. Now this paste should be set aside and small round balls the size of a lemon should be made and then should be patted in the poppy seeds container and pressed flatly. These should be fried in oil heated to a medium high flame until brown. These browned aresalu should be pressed to drain excess oil.Eat and enjoy them