Palli Patti ( Chikki )

Ingredients:

1 cups peanuts

1 cups jaggery

2 tbs sesame seeds

1/2 cup water

1 tbs ghee

a pinch cardamom powder

Directions:

1. Dry roast the peanuts, deskin and keep a side(Slighty crush them in a mortor).

2. Dry roast the sesame seeds and keep a side.

3. In a pan, mix the jaggery and water ( Water should be half the quantity of jaggery ).

4. Boil the syrup to thicken. ( Take a bowl with water and put a drop of syrup. It should solidify immediately) 

5. Remove from the heat and add cardamom powder, peanuts and sesame to the syrup.

6. Mix well and spread it on a flat plate which is greased with the ghee.

7. Cut into squares and let it cool. ( Or you can make round balls )

BADUSHA( Balushahi )

Ingredients :
1 cup maida ( 250 gm)
a pinch of baking soda 
1/3 teaspoon  baking powder
1/3 cup fresh curd (100 gm)
2 table spoons ghee ( 50 gm )
Oil for frying badushas


Sugar syrup :
1  cup sugar
1  water


Directions :
1. In a mixing bowl , add maida, baking soda,baking powder and add ghee. Mix well so that the ghee is incorporated nicely. Add curd and mix . The dough should be flaky and not soft.

( Need not add all the curd at once. Add until u get a flaky texture of the dough) 


2. Cover and let it rest for 20mins.
3. Make small balls and slightly press in the center with thumb finger.

4. Fry them on medium to medium high heat till golden brown.

5. Fry all the balls. Meanwhile make sugar syrup.
6. In a sauce pan add sugar and water and bring to boil. Boil till one string consistency. Then add 2 drops of lemon juice to prevent from crystallizing. 

7. Add the badushas to the syrup while the syrup is hot. Let them soak for 5mins.

8. Remove them from the syrup and store. Do not refrigerate. 

BM # 4 DAY 3 : Chandrakanthalu (Moong Dal Sweet)

I got this recipe from my mom. Chandrakanathalu are sweet moong dal diamond cuts, i used to love these as a kid. My sister and me.. we used wait for my mom to make these but this was usually made during festival times. While my mom used to fry these we used to enjoy eating the dough because its sweet and tastes very good and of course kid friendly . Rather than eating them hot or on a same day, i used eat them the next day. They taste great at room temperature.
I was so nostalgic while making these...hmmm .... memories of childhood just rushed through me .... i always ate these made by my mom but today i was making chandrakanthalu all by myself ..... hope you all like it :)

Ingredients :
1 cup moong dal
1 cup sugar
1 cup water
4 tablespoons freshly grated coconut
A pinch of salt
1/2 teaspoon cardamom powder
Measure sugar, water and moong dal with same cup.


Directions :
1. Soak moong dal for atleast 4 -5 hours.
2. After its soaked, blend the moong dal into a paste without adding water. The paste should not be very smooth or very coarse.
3. Heat a heavy bottom pan on medium high, add sugar, water, grated coconut, salt. Mix well and let it come to a boil.
4. Once the sugar dissolves add cardamom powder.
5. Reduce the heat to low and by continuous stirring add the moong dal paste. Mix well.

6. Let it cook on low flame till it reaches halwa texture. You should be able to form a ball with the dough and also it should not be sticking to your fingers. When it reaches this consistency, remove from heat.

7. Soak a cotton cloth or a cotton towel in water and squeeze out all the excess water from it. 
8. Transfer all the moong dal dough on to the wet towel and spread the dough to 1/2 an inch thickness. Its a bit difficult to spread the dough as its hot, so what i do is, i put the batter in one end of the towel and cover it with other end. I wet my hand and spread the dough or you can also use a rolling pin. Let it cool down completely.

9. Once it cools down, cut into desired shapes.

10. Heat oil on medium high heat and fry the pieces till golden brown.
11. You can serve them warm or at room temperature.

Note : Do not over crowd the oil while frying otherwise they will stick to each other.
They taste best when they are a day old. You need not refrigerate them, they have a shelf life of 4 to 5 days without refrigeration.


Check out whats cooking in my fellow bloggers kitchen today ....

Diabetes Diet/Management: Kamalika, Smitha, Suma  

Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu  
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli  

Gulab jamun

Ingredients :
For Gulab Jamun :
1 Gulab jamun packet(200gms)
1/2 cup of milk
oil for deep frying
For Sugar Syrup :
3 cups of sugar 
3 cups of water
1/2 teaspoon cardamom powder
2 drops of lemon juice


Directions :
1. Empty the gulab jamun packet into a mixing bowl.
2. Make a soft dough by adding the milk slowly.Do not add all the milk at once. Do not over knead the dough.
3. Cover the dough and let it rest for 10mins .
4. While dough is resting prepare the sugar syrup.
    For Sugar Syrup :
     Add the sugar and water to a wide vessel.
    Keep the flame on medium high and let it come to a boil.
    Once the sugar is dissolved completely, add the cardamom powder.
    Add 2 drops of lemon juice(lemon juice stops the sugar from crystallizing) and mix well.
   Turn the heat to low and let it simmer.
5. Before making the gulab jamuns , get the oil ready for deep frying.Heat up the oil on low to medium heat.
6. Now make desired size balls from the dough and make sure they have no cracks otherwise they might break when you fry them .

7. To test the oil ,add a small piece of dough and if it sits at the bottom of the pan and floats to the surface slowly then the oil is ready .
8. Add a few balls to oil and fry them by rotating continuously.
9. Fry the jamuns till golden brown annd remove them on a paper towel.

10. Meanwhile bring the sugar syrup to a boil again.
11. Fry rest of the gulab jamuns .
12. Once the sugar syrup comes a boil, remove from heat and add the gulab jamuns.
13. Cover the vessel and let the gulab jamun rest for at least 3 hours.
14. Serve them warm or cold .


Note: Do not let balls sit for long before frying.They will become dry and can break in the oil.
Fry the balls on very low flame or they will get colour on outside but will remain uncooked from inside and stir them continously for even colouring.