ladoos

Ingredients:

2 cups Ghee, 2 cups Besan,3/4 cups Sugar,· ¼ tsp Yellow colour, · ½ tsp Cardamom powder,· 2 tbsp Almonds, finely chopped,· Jaggery



Steps:

Heat the jaggery in a wok or frying pan until it melts into a consistent fluid. Mix besan with water and add some yellow colour or kesar in it. Stir well until it mixes thoroughly. After some time the jaggery will start to firm up. Heat the ghee. Fry the boondies well. Add the fried boondies, almonds, cardamom powder and mix well. Then remove the mixture from heat. Lightly grease your fingers and palm with the ghee and with a tablespoon scoop up the mixture, take it on the palm and compress it into ladoos and leave it till dry. However, care must be taken to prevent palms from getting burn

aratikayalu

All purpose Flour / Maida - 1 cup

Ghee - 1/4 cup and 2 tsp

Sugar - 1 cup

Maida for dusting

Oil for Deep frying.

Methodtoprepare:



In bowl, take the maida and ghee. Rub in the ghee well, till you get the crumble. Then slowly add water and knead apliable dough.



Melt sugar Then cook till you get one thread consistency.



Divide the dough into small balls of size smaller than regular pooris. Dust the dough and roll out as you do your regular pooris. Roll them as thin as possible.

Using the knife, leaving an inch intact, make long insertions, vertically towards the end. Continue to do so till the end Gently remove from the board, gathering the uncut disc. Shake the disc a bit and the strips will fall as long strips.



Gently drop them into hot oil and cook in sim on both the sides. The trick to get all of the as separate, is to make them as you fry them. When you prepare these shapes and allow them to rest, they will loose shape!





When its cooked on all sides, drop these into the sugar syrup. Let it soak for 5 mins, then remove.



store in an air tight container.

pappuchekka or groundnut chikki

Pappu chukkas (or) chikki:

Ingredients:

Peanuts-1/2kg

jagarry-1/2kg

Ilachi-3nos

Method to prepare:

Fry peanuts in a kadaicha without oil, till peanut change golden brown inside.

Remove peanut skin.

Heat a pan add jagarry with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate, if it comes to a round

add peanuts& ilachi powder, greese a tray with ghee and sperd even

Cut into pieces after 5 mins

Mouthwatering chikky ready to eat

It is very energytic to children or any age

2 Pappu chekka (or) chikki:

Ingredients:

Peanuts-1/2kg

Sugar-1/2kg

Ilachi-3nos

Method to prepare:

Fry peanuts in a kadai without oil ,till peanut change golden brown inside.

Remove peanut skin

heat sugar without water it is melt like syrup.



Caramile sugar with out lamps add peanuts& ilachi powder, greese a tray with ghee and sperd even

Cut into pieces after 5 mins

Mouthwatering chikky ready to eat







Badsha

Ingradients:



Maida-2cups

Salt-1 pinch

Butter(or) dalda -150gms

Curd- 50ml

Baking pwder-1/4tsp

Sugar-300ml

ilachi-3nos

oil to fry



method to prepare:



mix well maida,salt, butter,curd, baking powder with water and make a dough.

Cover with thin cloth and keep a side for ½ hour

After dived dough into balls like lemon in size,

Press with palms in round shape



Heat oil in a kadai fry Badsha in goldenbrown, keep a side



Heat a pan add sugar with 50ml water

Cook for 15min at medium flame,

Take a plate with water pour a spoon of hot syrup in plate ,if it come to a round add ilachi powder

Set badsha in a boul pour syrup on them



Store a dry container, these can store for 4 days