Bobbatlu / puran poli / sweet bread

Ingredients :

Chana dal : 1 cup

Jaggery : 1 cup powdered

cardamom : 2 pods powdered finely

Saffron : a pinch

edible camphor : a small pinch

maida / sooji fine / wheat flour : 1 cup

oil : 1/2 cup

Pressure cook the chana dal and drain off the excess water. Do not throw away as u can use it to make rasam/soup if u wish. Now sprad the dal on paper towels inorder to remove the excess water. After some time grind it into a fine paste without adding water. Keep aside.

In a bowl mix the sooji/maida/wheat flour with water to make a smooth dough like a chapati dough and smear it with oil and keep covered for about 30 minutes.

In the meanwhile put a thick nonstick pan on the stove and add in the jaggery without adding water. Keep stirring until the whole jaggery is dissolved. Now add the ground chana dal paste and keep mixing so that no lumps are formed. Add in the cardamom, camphor and saffron also. Cook until the raw smell goes off and cool for sometime. Make small balls of this mixture and keep aside.

Now make small chapati with the flour with ur fingers spreading it on a polythene sheet or plastic cover. U can use the oil for spreading. Now put the sweet ball in between and cover from the sides. Again press down with ur fingers to make round shape like a chapati. Heat a tava and fry this chapati on both sides until brown spots appear on both sides. Add oil to the chapati while frying. Repeat the same with the other balls. Remove and serve along with ghee.

Nuvvula poornam / Seasme seeds sweet

Ingredients :

All purpose flour / Maida : 1 cup
salt : a pinch
Oil : for deep frying

For stuffing :
seasme seeds : 2 cups
jaggery : 2 cups (powdered)
cardamom powder : a pinch
edible camphor : a pinch

dry nuts : 1/2 cup (sliced cashews, almonda and pista)


Dry roast the sasme seeds in a pan and allow them to cool. Grind into a coarse powder along with the powdered jaggery, cardamom and camphor. It becomes a sticky paste. Add the dry nuts to this mixture. Now make lime size balls and place them aside.

In a bowl take the flour and add a pinch of salt and make a smooth batter adding water. The batter should be of dosa batter consistency. Keep a pan and pour the oil and heat it. Now dip each ball in this batter and put into the oil. Fry until it gets a golden brown color on all sides. Remove and drain the excess oil on paper towels. Serve hot or cold.

Ugadi pachadi

Ingredients:

tamarind pulp : 2 tbsp
jaggery : 2 tbsp
green chilli : 1
sesame seeds : 1 tsp
dalia (putna) : 1 tsp
raw mango pieces : 2 tbsp
salt : according to taste
neem flower or fenugreek seeds : few


Take a bowl and pour in the tamarind pulp and add four glasses of water. To it add the jaggery and green chilli paste .(See that no seeds are present). Now add the remaining ingridients and serve chilled.

Note : You can also add red chilli powder instead of green chilli paste if u wish.