Bobbatlu

Ingredients :

Bengal gram/chana dal/senagapappu -- 1 cup

All purpose Flour /Maida -- 1 cup

Jaggery -- 1 cup

Cardamom -- 5

oil -- 1/4 cup

Ghee -- to toast

Method :

1. Cook channa daal in a vessel and make sure it is not over-cooked.

2. Drain all water from channa daal and in a blender, mix it with jaggery,cardamom and keep aside (blend without water)

3. Take maida/all purpose flour and mix it like chapathi dough with water and pour 1/4 cup oil and keep aside for half-an-hour,which makes dough turn soft.

4. Make equal parts of dough and channa mixture

5. On a ziploc paper, spread the dough with fingers and keep channa mixture into it and close from all sides

6. Again by applying oil to your fingers,spread the whole thing with fingers and make like chapathi

7. Heat a pan and toast the prepared bobbattu with ghee on it

A very famous dish of andhra..

Boorelu

Ingredients:

Bengal gram/chana dal/senagapappu -- 1 cup

Jaggery -- 1 cup

Cardamom -- 5

Black gram/minapappu/Urad daal -- 1 cup

Rice -- 1/2 cup

Oil -- for deep fry

Method :

1. Soak Urad daal,rice overnight and grind into thick paste make sure it must be very thick in consistency

2. Cook Channa daal seperately in a vessel

3. In a blender, add jaggery,cooked channa daal,cardamom and grind finely

4. Heat oil in a pan

5. Make small balls of the ground channa mix

6. Dip channa balls in the ground dosa paste and drop it in oil

7. Make sure the dosa batter is surrounded allover the channa ball
8. Deep fry till it is done

A very famous dish of andhra, prepared for festivals

Rasgulla

Ingredients :

Milk -- 1/2 gallon around 2 liters

Sugar -- 3 cups

Water -- 6 cups

Cardamom -- 5 , powdered

Lemon juice -- 1/4 cup

Method :

1. Heat milk in a vessel and once it is done hot,add the lime juice and curdle the milk

2. Take a thin cloth and and drain all the watre inorder to get the paneer.

3. Drain out all the water as much as u can

4. On a clean surface mash the paneer like a dough

5. Make small balls with the paneer ....and keep aside

6. In a vessel, add 3 cups sugar and 6 cups of water and boil till it gets bubbles

7. Now add all the paneer balls into it keeping it in high flame and close the lid ,cook for around 20 min till u find the paneer balls to be almost double the size.

8. Remove from flame and store it in refrigirator and serve chilled

Make sure the sugar syrup is very hot while u are adding the paneer balls into it if not the paneer balls will breakup.

Pala Kova

Ingredients :

Milk -- 1/2 gallon

Sugar -- 2 cups

Ghee -- 1 tsp

Method :

1. In a non-stick pan, boil the milk in simmer flame for about 2 hours stirring for every 2-3 min

2. To the thickened milk, add sugar and stirr constantly for 45 min in medium low flame

3. Remove from flame once u feel it is as thick to make them into a shape

4. Let it chill and apply ghee to ur fingers and make it into small oval shaped balls

Rasmalai

Ingredients :

Milk -- 1 gallon
Water -- 6 cups
Sugar -- 3 cups
Cardamom podwer -- 2 tsp
Ice cubes -- 1 tray
Dry fruits -- chopped [almonds,pista]

Method :

1. In a non-stick pan heat 1/2 gallon milk until it becomes 1/4th
2. Add cardamom powder,1 cup sugar and cook till sugar is diluted and remove from flame
3. Boil the other half gallon milk an another vessel and add lemon juice to curdle the milk
4. Now once the milk is curdled pour ice cubes into it to stop further curdling
5. Drain the content into a thin muslin cloth and hang it till the water drains completly
6. Now make the curdled milk into small balls and flatten in middle
7. In a seperate vessel, add 6 cups water and 2 cups suger and boil it into high flame
8. Add the malai balls at a time ONLY WHEN THE SYRUP IS ON HIGH FLAME AND BUBBLING A LOT.
9. Cover with a lid and cook for 5 minutes
10. Remove and keep the balls in warm water for few minutes
11. Finally drain out the water from balls and add to the rabdi/milk syrup that was already prepared.
12. Add the chopped dry fruits.

Serve chilled

Ravva kesari

Ingredients :

Sooji -- 1 cup

Milk -- 1 cup

water -- 1 cup

Dry fruits -- 1 cup

Ghee -- 1 cup

Sugar -- 1 1/2 cup

Saffron/kesar color -- pinch

Method :

1. Heat 1 tsp ghee in a pan and fry the dry fruits and keep aside

2. In the same pan add sooji and fry it till light brown keeping it in low flame and keep aside

3.Add milk,water,sugar in the pan and let it boil till it get bubbles and mix the kesar color/if using saffron, mix it with little milk and add to the boiling water.

4.Add sooji into it slowly without forming lumps and cook for 5 min

5.Now add the dry fruits and ghee and remove from flame.