Coconut Bakshalu

Kobbera Bakshalu

Ingredients :

Fresh Coconut 2 cups (grated)

Jaggery 1 cup

All purpose Flour 1 cup (Maida)

Wheat Flour 1/2 cup

Salt 1 pinch

Turmeric Powder 1 pinch

Ghee to Fry

Preparation :

Grate 2 cups fresh coconut and 1 cup jaggery.

Mix coconut and jaggery in a vessel and put on the flame for 5 Min's,

then mix it well and make big lemon size balls, and keep it a side.

Mix all purpose flour and wheat flour by adding water, it should be

slightly sticky, keep it aside for 15 Min's.

Now take page size aluminium foil , spread and apply ghee on it

and hand ,take small lemon size dough.

Press it with hand (a little) on foil,and keep poornam ball on it and

cover poornam ball with dough by bringing edges together on its top.

You can see a ball poornam covered with dough, Then press

it with hand firmly ,and make circular shape Baksham (like puri).

Now keep Iron griddle on medium-low flame, spread 1/4 tsp

ghee. Separate Baksham from foil slowly onto iron griddle and

fry it both sides by applying sufficient ghee till it get light

golden brown colour like chapati.

Coconut Bakshalu are ready.

Murmurala Laddu

Crispy Puffed Rice-Jaggery Sweet, Borugula Laddu

Ingredients :

Muramuralu 1/4 kg

Jaggery 1/4 kg

Peanuts 2 tbsp

Sesame Seeds 1 tbsp

Cardamom 1 pod (seeds powdered)

Preparation :

Fry peanuts, peel its skin.

Wash sesame seeds, put them in a filter (tea filter) to squeeze water,

fry them till it pops up, keep them a side, grate jaggery.

Now take a cup of cold water in a bowl and keep it by the side of the stove.

Take jaggery in a deep and wide vessel add 1/2 cup water,

mix it and keep it on medium-low flame, stir it continuously .

Now you can see jaggery dissolving add cardamom powder, stir it until foaming,

it takes 10-15 mins.

When it starts foaming add one drop of jaggery syrup to cold water,

touch and see whether it forms like a ball or not, if it is dissolving in water

Keep it on flame for few more Min's,if you can roll it like a ball with fingers

then jaggery syrup is ready, turn off the flame.

Now do not waste time, immediately add murmura to jaggery syrup and

mix it well with in couple of mins.

Now add peanuts, sesame seeds, mix it thoroughly.

Take cold water and dip your hands in it, now take the mixture to your

hand press and try to make round shape laddus and to the size you wish,

wet your hands for every laddu to avoid stickiness and heat.

Suggestions :

Sometimes you may find jaggery syrup is not done correctly after adding murmura

and could not make laddus properly, then you can keep the murmura on flame for

few more minutes(3 -4 mins) and stir continuously till you get the laddu

consistency.

If you add more water to prepare jaggery syrup (pakam),it takes more time

to done.

Bakshalu

Bobbatlu , Polelu , Pappu Bakshalu

Bakshalu is a sweet dish which is specially prepared on ugadi .

Ingredients :

Bengal Gram 2 cups (chana dal) (senaga pappu)
Jaggery 2 cups
Cardamom 4 (seeds powdered)

For Dough :

All Purpose Flour 2 cups (maida)
Wheat Flour 3 tbsps
Salt as per taste
Ghee 1/2 cup

Water 1 cup

Preparation :

Wash and soak chana dal for 4-5 hours , add 2 cups water
pressure cook until 2-3 whistles , it should not be over
cooked(not broken). Separate it from water and drain

completley for 1 hour .

Now prepare soft dough with all purpose flour , wheat flour ,

1 tbsp ghee and 1 cup water ( dough should be slightly sticky).

Keep it aside for 1 hour.

Blend cooked chana dal (powdered) .

Take jaggery in a vessel , add 1/2 cup water , mix it , boil it

until jaggery dissolves on low flame. Now slowly add powdered

chana dal and cardamom powder to it , stir continuously .

If it is too runny cook it for 5-10 mins on low flame , let it cool ,
now you can make firm balls . Make big lime size firm balls and
keep it aside .

Now take page size aluminium foil , spread and apply ghee

on it and hand ,and take small lime size dough.

Press it with hand (a little) on foil,and keep poornam ball on it

and cover poornam ball with dough by bringing edges together on its top.

You can see a ball poornam covered with dough,Then press

it with hand firmly ,and make circular shape Baksham (like puri).

Now keep Iron griddle on medium-low flame,spread 1/4 tsp

ghee. Separate Baksham from foil slowly onto iron griddle and

fry it both sides by applying sufficient ghee, till it get light

golden brown colour like chapati.

Now its done .

Note :

One more process, you can blend cooked dal, jaggery, cardamom

in to fine paste and if it is runny ,then cook it for 5-10 mins to

get firm balls (poornam).

Pouring Fruits Custard

This is basic pouring custard recipe .

Ingredients :

Milk 1 litre
Custard powder 2 - 3 tbsp
Sugar 3- 4 tbsp

Fruits for 1 Cup :

Banana 1/2 (Ripen)
Apple 1/4
Pomegranate few seeds
Grapes 5

Preparation :

Boil Milk , let it cool for 15 mins.
Take 2 tbsps milk in a bowl and add 2-3 tsp custard powder.
Mix it well .
Now add sugar and custard paste to boiled milk .
Again boil the milk about 5 or more minutes stirring constantly
till it thickens.
Remove from the flame and let it cool .
Now keep it in refrigerator (not freezer) .

Peel the skin of apple and banana and chop.
Now add seeds of pomegranate , grapes and chopped fruits to
cup of pouring custard.

Now pouring custard with fruits is ready.

Makes 5-6 servings.

Suggestions :You can add any fruits , ripen banana is
good combination.
Ice creams , cakes , pastries can be added .
Add more or less sugar depending on your taste.
Add fresh fruits when ever you eat.

Mokkajonna Boorelu

Ingredients :

Mokka jonnalu 2 cups (Aged Corn) (Muduruvi)
Jaggery 1 cup
Cardamom pod 1 (seeds powdered)
Salt pinch
Oil (for deep fry)

Preparation :

Blend all the ingredients to paste . If you take tender
corn you will get juicy content that will not work out. Some
times for aged corn also you may get juicy content,because
of jagerry. (You can add rice flour to it).

Take page size aluminium foil and spread it.Now take lemon
size paste and press it on foil (wet your hand regularly) .
Make 2 or 3.

Now Heat oil in kadai and put them in it , fry both the sides till
they get golden brown colour. continue the process.Cook on
medium flame.

Now mokkajonna boorelu are ready to eat.

Note : you can add more jagerry depending on your taste.

Bakshalu with Sweet Potato

Chilakada Dumpa Bobbatlu , Mouram Gadda Bakshalu


















Ingredients :

Sweet Potatoes 5 Big
Jaggery 1/2 cup (crushed)
Cardamom 2 pods (powdered seeds)
All Purpose Flour 1 cup (Maida)
Wheat Flour 1/2 cup
Salt less than 1/4 tsp
Ghee 1/4 cup

Preparation :

Wash and boil sweet potatoes ,let it cool .
Peel its skin and smash.

Make soft dough with all purpose flour, wheat flour add salt and 2 tsp
ghee by adding water. dough should be sticky ,keep aside for 10 mins.
Add 2 tsp ghee to dough and apply ghee to your hand again mix it for 5 mins.

Take 1/2 cup jaggery and cardamom , add sweet potato and blend for
few minutes to get poornam . It should be like a firm ball .
Apply ghee to hand , make firm Big lime size balls and keep aside.

Now take page size aluminium foil , spread and apply ghee on it,
and take small lime size dough, press dough with hands (a little) on foil,
and keep poornam ball on the spread dough and cover poornam ball
with dough by bringing edges together on its top.

You can see a ball (poornam covered with dough)
Then press it with hand firmly , and make circular shape
Baksham (like puri).

Now keep Iron pan on the flame (medium-low), spread 1/4 tsp ghee.
Separate Baksham from foil slowly onto iron griddle and cook it
both sides (by applying sufficient ghee) till it get light golden
brown colour (like chapathi).

Its done . You will get 7-8 Bakshalu.