Sun-undalu (Andhra Special)

Ingredients:

Urad dal - 1 cup
Sugar / Jaggery - 1 cup
Ghee - 10 tsp

Method:

1. Fry Urad dal in little ghee.
2. After it cools, grind it with Sugar / Jaggery.
3. Pour ghee and make small balls and its ready to serve.

Carrot Halwa

Method 1 Ingredients:

2 cups fresh carrot peeled and grated
200ml milk
Milkmaid or condensed milk to taste
1 tsp. ghee

Procedure:

1. Mix carrots and milk in a heavy or nonstick pan.
2. Cook, stirring constantly, till carrot is soft and moisture evaporates.
3. Add ghee and sweetex, stir and cook on low for 2-3 minutes.
4. Serve hot. Or reheat as required.

Making time: 30 minutes

Makes: 3 servings

Shelflife: 4-5 days refrigerated

Method 2 Ingredients:

1 Kg Orange Carrots

1 1/2 litre Milk

500 Gm Sugar

Saffron few flakes

Cardamom powder

20 Almonds (soak in water before 5 hours)

15 Pista

15 Cashewnuts (soak in water before 2 hours)

4 tbsp Fresh Cream

Procedure:

1. Peel and grate carrots .
2. Put milk and carrots in a heavy utensil.
3. Boil till thick, stirring occasionally. Once it start thickening, stir continuously.
4. Add sugar and cook further till thickens.
5. Add Fresh cream, cardamom, Almonds, pista, cashewnuts, saffron.
6. Stir on low heat till the mixture collects in a soft ball and then set it in a tray coated with ghee.
   

Serve hot/cold with sprinkled nuts.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 4-5 days refrigerated

Mysore pak

Ingredients:

Besan 1 cup
Sugar 1cup
Ghee 2 cups
Elaichi

Method:

• 
  Roast besan in a tava till brown.
• Prepare the sugar syrup( teega pakam) for one cup of sugar add 1/2 cup of water and then make the sugar syrup.
• When its ready, keep it in medium heat and start adding one tablespoon of besan to every table spoon of ghee.
• Stir in the SAME direction.
• Once the besan starts leaving out ghee pour it in a plate rubbed with ghee and make into pieces.
• Let it dry for 4-5hrs. Mysore pak is ready.

BOLI ( पूरण पोली )

For Poornam:

Chana dal (Gram dal) - 1/2 cup fully cooked
Coconut - 1/2 cup
Sugar/Jaggery - 1 glass
Cardamom - 1 tsp

Procedure:

1. Grind the coconut with the cooked dal and then add sugar/jaggery to it.
2. Heat a pan, put the above and add Cardamom.
   

For the dough:

maida - 1 cup
Gingelly oil - 3 tbsp
Water - enough to make the dough
Turmeric - 1/4 tsp

Procedure:

1. Mix maida with little gingelly oil and little turmeric water(add turmeric to the water) and knead it like soft-chapathi dough. Soak for 2 hrs.
   

Procedure For Boli:

1. After 2 hrs when the dough is soft enough,make small balls out of it and roll them into small rotis.For making boli use Maida Flour.
2. Then take a tbsp of poornam and keep it in the center if the rolled boli.
3. Close all the sides of the poornam with the boli.Check if its closed completely.
4. Again press it slowly with the roller and make medium circles.
5. Heat the tawa and place the boli onit.Turn it and add ghee on its sides.
6. When it turns Golden brown on both sides,remove it from fire.
   

Serve it hot or cold with honey or ghee.

APPAM

Ingredients:

Raw rice -- 1 cup
Jaggery -- 3/4 cup
Cardamom powder -- 1 1/2 tsp
Coconut -- 1/4 cup ( cut into small - thin pieces)

Procedure:

1. First soak raw rice for an hour. Then drain the water and dry it on a muslin cloth.
2. Grind the rice finely.
3. Melt jaggery in very little amount water.
4. Mix rice flour to it and add cardamom powder and coconut pieces.

The above recipe will lead to 10 Appams.
Also u can try the same with the readymade rice flour available in shops.