Tag Archives: Jaggery

Wheat Flour Laddu

15 Oct

wheat_flour_laddu
Goduma Pindi Laddu.

Wheat flour is roasted in little bit of ghee till golden brown in color. The mixture is then mixed with jaggery and sesame seeds and made into small balls with few tablespoons of milk and ghee. Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Makes: around 12 Wheat flour Laddu.

Ingredients:

Wheat flour 1 Cup
Jaggery (Grated) 3/4 Cup
Milk 5 Tbsps
White Sesame Seeds 4 Tbsps
Ghee 2 Tbsps + 1 tsp

Method of preparation:

Warm up the ghee and keep aside.

Heat a pan on low heat, add a tsp of ghee, add wheat flour.
Roast the wheat flour until its aromatic and golden brown in color.
Add jaggery, white sesame seeds to the pan immediately and stir.
Cool the roasted wheat flour mixture to room temperature.

Remove the wheat flour powder onto a mixing bowl, add melted ghee and milk.
Mix well and form lime sized balls out of the wheat flour mixture.
Store the wheat flour laddu in a dry jar and these stay fresh for up to a week.
Notes: Make sure to roast the wheat flour right.

Suggestions: Adjust the milk accordingly to make the wheat flour mixture into laddu.
Variations: You can add sugar in place of jaggery if desired.
Other Names: Wheat flour Laddu, Godhuma Pindi Laddulu.

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Coconut Milk Laddu

5 Oct

coconut_kova_laddu
Kobbari Palu Laddulu.

Fresh or frozen coconut is cooked in reduced milk along with jaggery. The mixture is then formed into laddu when the coconut milk mixture is still warm. Serve coconut milk laddu as desired.
Makes: around 10 Coconut Milk Laddu.

Ingredients:

Fresh or Frozen Coconut 1 1/4 Cups(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Milk 4 Cups
Cardamom Powder a Big Pinch
Ghee few Drops

Method of preparation:

Heat milk in a wide pan on medium heat.
Let the milk boil and reduce to almost quarter cup.
Keep stirring frequently to avoid scorching.
Stir in jaggery, coconut and cardamom powder.
Keep stirring and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Let the mixture cool down a bit so it is easy to handle.
Divide the mixture into around 10 portions.
Form each portion into a ball with hands greased with ghee and keep aside.
Store tight in a jar and the coconut milk laddu stays fresh for couple of days. Serve coconut milk laddu.
Notes: Use scraped coconut when available instead of grated coconut.

Suggestions: Adjust sweetness with jaggery.
Variations: Check other recipes with coconut here.
Other Names: Coconut Milk Laddu, Kobbari Palu Laddulu.

Sweet Plantain Curry

3 Oct

aratikaya_pulusu_bellam
Aratikaya Pulusu Bellam.

Plantain is sliced into thin circles and fried in oil till cooked. They are then added to jaggery mixture and cooked briefly. Serve sweet plantain curry with steamed rice and dollop of ghee.
Makes: 1 1/2 Cups of Sweet and Sour Platain

Ingredients:

Green Plantain 1 Large
Jaggery (Grated) 1/4 Cup
Tamarind 2 inch sized ball
Green Chiles 2 – 3
Turmeric Powder a Big Pinch
Salt to taste
Oil 1 Tbsp

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Oil 1/2 tsp

Method of preparation:

Remove ends, remove thick skin and slice plantain into thin circles.
Soak tamarind in few tablespoons of hot water for sometime and extract all the thick juice discarding any veins.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add plantain slices.
Fry on medium flame till plantain slices are cooked and start to turn golden brown.
Once plantain slices are fried, remove from pan.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and stir in tamarind extract, mashed jaggery, turmeric powder and salt.
Let the jaggery melt completely and the mixture come together, stir in plantain slices and cook for few minutes or until the syrup coats the plantain slices well.
Serve sweet plantain curry with plain steamed rice and dollop of ghee.
Notes:Make sure plantain pieces are cooked well before adding to the jaggery mixture.

Suggestions: If plantain pieces are not soft, add few tbsps of water into the curry and cook covered on low flame till done.
Variations: Plantain with Green Chana, Chilli Plantain.
Other Names: Teepi Aratikaya, Sweet Plantain Curry.

Coconut Jaggery Laddu

7 Sep

coconut_jaggery_laddu
Kobbari Bellam Laddulu.

Fresh or frozen coconut is cooked along with jaggery and a hint of nutmeg. The mixture is then formed into laddu when the coconut jaggery mixture is still warm. Serve coconut jaggery laddu as desired.
Makes: around 5 Coconut Jaggery Laddu.

Ingredients:

Fresh or Frozen Coconut 1 Cup(Scraped or Grated)
Jaggery 3/4 Cup (Grated)
Sugar 1 Tbsp
Milk 2 Tbsps
Sliced Blanched Almonds 2 Tbsps
Nutmeg a Pinch
Ghee few Drops

Method of preparation:

Heat a pan on medium heat, add jaggery, coconut, sugar, nutmeg and milk.
Keep stirring frequently and let jaggery melt completely.
Once the mixture comes together and forms a soft ball, remove from heat.
Stir in blanched almonds and ghee.
Let the mixture cool down a bit.
Divide the mixture into around 6 portions.
Form each portion into a ball with hands greased with ghee and keep aside.
Store tight in a jar and the coconut laddu stays fresh for couple of days. Serve coconut jaggery laddu.
Notes: Make sure not to add too much millk. Use scraped coconut when available instead of grated coconut.

Suggestions: Adjust sweetness with jaggery.
Variations: Garnish each coconut jaggery laddu with blanched sliced almonds if desired. Check other recipes with coconut here.
Other Names: Coconut Jaggery Laddu, Kobbari Bellam Laddulu.

Peanut Pootharekulu

21 Jul

peanut_pootharekulu
Putnala Pappu Pootharekulu.

Poothareku is a famous coastal Andhra sweet made with thin flaky sheets of paper made of rice flour. For peanut pootharekulu, peanuts are roasted and ground into powder along with jaggery and is folded into the rice paper sheets along with pure ghee. Store the peanut pootharekulu tight in a jar and they stay fresh for around a week or two.
Makes: around 5 Pieces of Peanut Pootharekulu.

Ingredients:

Rice Paper Sheets 15
Raw Peanuts 8 Tbsps
Cardamom Powder a big Pinch
Jaggery 1/3 Cup (Grated)
Pure Ghee 5 Tbsps

Method of preparation:

Microwave the ghee for around 20 seconds and keep it aside.
Roast the peanuts on low flame till they turn golden in color.
Grind the roasted peanuts, cardamom powder into fine powder along with jaggery and remove onto a bowl.
Coarsely ground just few peanuts and mix coarsely ground peanuts into the powder and keep aside.

Damp a kitchen towel with few splash of water.
Take a sheet of rice paper on the damp cloth.
Damp cloth helps to make the rice sheet little pliable.
Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier.

Layer around a tbsp of peanut powder onto the first rice paper sheet.
Pour a tsp of ghee all over the rice sheet.
Layer another rice paper sheet on the first sheet.
Spread around another tbsp of peanut powder onto the second sheet.
Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of peanut powder onto the third sheet.
Pour a tsp of ghee all over this rice sheet.
Fold one longest side onto the center of the sheets.
Fold other longest side to overlap the first folded side.
Spread around another tbsp of peanut powder onto the folded strip.
Pour a tsp of ghee all over the rice strip.
Fold the ends of the sheet together once and fold the remaining part into a rectangular strip.
Repeat the same with remaining rice paper sheets.
Store the peanut pootharekulu in a tight jar and serve when necessary.
Notes: Use 2 rice paper sheets during starting stage if one seem to be too thin and flaky.

Suggestions: Adjust the powdered jaggery according to the preference.
Variations: Check Cashew Pootharekulu made with cashew nuts.
Other Names: Veru Senaga Pappu Pootharekulu, Peanut Pootharekulu, Palli Putharekulu.