Tag Archives: Sugar

Simple Vermicelli Laddu

4 Sep

Semya Laddu.

Vermicelli / semya is roasted in ghee till it turns golden brown in color. It is then cooled and ground into fine powder using a grinder. It it then mixed with ground nuts and sugar. The mixture is then made into lime sized balls with help of warm ghee.
Makes: around 5 Vermicelli Coconut Laddu.


Vermicelli 1 Cup
Sugar 1/4 Cup
Green Cardamom 1
Cashews 4
Almonds 5
Ghee 2 tsps

Method of preparation:

Bruise the cardamom pods and grind the seeds into fine powder.
Grind sugar into fine powder using a spice blender.
Warm up the ghee and keep aside.

Blanch the almonds and peel off the skin.
Grind blanched almonds and cashews into fine powder.

Heat half a tsp of ghee in a pan on low heat, add vermicelli and fry till vermicelli is golden brown in color.
Cool the vermicelli to room temperature and grind it into fine powder using a grinder.
Use a sieve to separate coarse vermicelli and grind them again into fine powder.
Remove the ground vermicelli into a mixing bowl.

Add sugar, cardamom powder and cashew nuts and almonds powder to the mixing bowl.
Mix well, pour ghee and form the mixture into lime sized balls.
Can store vermicelli laddu in a jar for couple of days and serve as a snack.
Notes: Make sure to roast and grind the vermicelli well.

Suggestions: Adjust the sugar according to taste.
Variations: Checkout the vermicelli coconut laddu. Also garnish with chopped nuts if desired.
Other Names: Vermicelli Laddu, Semya Laddu, Semiya Ladoo.


22 Jul

Pandara Pootharekulu.

Pandara poothareku is a famous coastal Andhra sweet made with thin flaky sheets of paper made of rice flour. For pandara pootharekulu, powdered sugar is folded into the rice paper sheets along with pure ghee. Store the pootharekulu tight in a jar and they stay fresh for around a week or two.
Makes: around 5 Pieces of Pandara Pootharekulu.


Rice Paper Sheets 15
Sugar 1/2 Cup
Pure Ghee 5 tbsps

Method of preparation:

Melt the ghee and keep it aside.
Grind the sugar into fine powder using a spice grinder.
If necessary, process the ground sugar through fine sieve to obtain fine sugar.

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 powdered sugar 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 powdered sugar onto the second sheet.
Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of powdered sugar 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 powdered sugar 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 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 sugar according to the preference.
Variations: Bellam Pootharekulu made with grated jaggery.
Other Names: Pootharekulu, Panchadara Pootharekulu, Pandara Putharekulu.

Sugar Shells

25 Dec

Teepi Gavvalu.

For sugar shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried till crisp and golden brown. Finally sugar syrup is tossed in the shells to caramelize the shells.
Makes: around 40 Teepi Gavvalu.


Plain Flour / Maida 1 Cup
Ghee 1 tbsp
Salt a small Pinch
Sugar 1 Cup
Oil for Deep Frying

Method of preparation:

Warm up the ghee and keep aside.
In a mixing bowl, mix together plain flour, ghee and salt into smooth dough adding enough water.
Make sure the dough is soft but not sticky.
Cover the dough with a wet cloth and rest it for half an hour.
Divide the dough into approximately 40 balls.

Take a small dough ball, press it on the gavvalu balla (wooden block having ridges) and slide it down the gavvalu balla with help of a thumb to form the dough in shape of a shell.
Repeat the same with reamining dough balls.
Cover the prepared gavvalu with a wet cloth to prevent them from drying out.

Heat oil in a heavy bottomed pan on medium heat.
When oil gets hot, slowly drop the prepared shells into the oil.
Fry on both sides till golden brown (about 7 minutes).
Remove the deep fried shells onto a absorbent paper.
Then transfer them to a mixing bowl.

Heat sugar in a sauce pot along with half a cup of water.
Let all the sugar melt and the syrup thicken.
When a drop of the sugar syrup is added to a bowl of water, it should form a very soft ball.
Scoop all of the prepared sugar syrup from sauce pot and pour over the deep fried shells.
Mix the shells while pouring the syrup to enable even coating.
When the shells are warm enough to handle, break them into pieces else they stick to each other.
Store tight and serve teepi gavvalu as a snack.
Notes: Use a long fork or a grater for the shell effect instead of using gavvalu balla.

Suggestions:If the dough is sticky, add more plain flour and knead well to mix. If the dough is too flaky, add a splash of water and mix. If the gavvalu (shells) are soft after removing from the oil, put them back in oil and deep fry again till crisp.
Variations: Jaggery Shells, Spicy Gavvalu.
Other Names: Sugary Shells, Teepi Gavvalu.