Chakkara Pongal (Sweet Pongal) Recipe procedure video in telugu andhra sweets

Chakkara Pongal (Sweet Pongal) also called as Chakra Pongali is a delicious home made traditional and a very popular sweet dish of South India. Chakkara Pongal is usually prepared as a dissert in special occasions and also offered as prasadam to God during religious festivals. Here is a recipe of Chakkara Pongal (Sweet Pongal) with sugar.


Ingredients:
Raw Rice – 60 gms
Green Gram – 30 gms
Sugar – 60 gms
Ghee – 60 gms
Milk – 200 ml
Water – 100 ml
Cashew Nuts – 1 tbsp
Raisins – 1 tbsp
Sliced Almonds – 2 tbsps
Edible Camphor – Small Piece
Cardamoms – 2
Extra Milk – 200 ml
Extra Water – 50 ml


Preparations:


Make cardamoms along with edible camphor into a fine power in a suitable mixie. Store this powder in a closed, state to retain the sweet smell. Heat a pan and add ghee to it. When ghee is hot add the raisins and fry. Raisins swell in hot ghee. Drain the raisins from ghee when they are golden in color. Add cashew nuts to the same ghee and fry till they turn golden in color. Remove the fried cashew nuts from ghee and add the sliced almonds to fry. Remove the almond pieces when they are light brown in color.


Method:

• Take rice in a bowl and add water to it. Wash the rice and drain the water. Keep this washed rice aside.
• Heat a non stick pan and add green gram to it. Fry the green gram stirring all the while on low flame. After some time observe the green gram changing color lightly leaving a nice aroma around the place.
• Then add the washed rice and mix well.
• Add water followed by milk to the green gram and rice mix. Mix well and cover the pan partially.
• Cook the rice and dal, on low flame, in the milk mixture. After some time observe that all the liquid is absorbed by the rice mixture. Test the doneness by pressing a grain of dal and a grain of rice between fingers. Observe that the rice mixture will be three-fourths cooked.
• Now add the extra milk and mix well. Cover the pan partially and cook the pongali.
• Once again when all the liquid is absorbed, test again for doneness. By now the rice mixture will be cooked 95%.
• Now add the extra water to the pongali.
• Also add the sugar to the pongali and mix well. After adding sugar, it melts and water oozes.
• Cook the pongali covering the pan partially for 2 to 3 minutes. Now remove the lid and pour in ghee.
• After mixing well, add the cardamom and camphor powder.
• Mix this well and enjoy the nice aroma of the spice powder.
• Add half of the fried nuts and half of fried raisins and mix well. Now that the pongali is ready, transfer it to a serving bowl.
• Garnish the chakkera pongali with the remaining nuts and raisins.
• Serve hot and enjoy this dish with all your family members.

Diwali Recipes india andhra vatnalu video recipes cooking online watch

Wheat Laddu

Ingredients:

1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee

Preparation:
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.

Andhra Boondi laddoo preparation telugu video procedure recipe indian dishes sweet ingredients vantalu andhra

Boondi Laddu is a sweet delicious recipe most commonly served during festivals in Andhra Pradesh.


Ingredients:
Gram flour 2 cups
Sugar 2 cups
Baking soda- 1/2 tsp.
Cashew nut- 50 grams
Raisins 50 gms.
Cardamom- 15 nos.
Saffron a few drops
Ghee - ½ kg.

Method of preparation:

1. Shell and powder cardamom.
2. Add ¼ cup water to sugar, heat until sugar melts. To check if the sugar solution is ready, take a drop of the solution and drop it in water-if it remains intact and does not dissolve right away in water, the sugar solution is ready. Add saffron and cardamom powder to it.
3. Add soda and water to gram flour, and make a paste, without lumps.
4. Heat ½ kg of ghee. Put gram flour in Boondi maker and fry Boondi. Remove when light yellow.
5. Fry cashew and raisins. Add Boondi, cashew and raisins to sugar solution and mix. Cool.
6. Rub some ghee on your palms. Make laddus by squeezing the Boondi in your hands.

Andhra Rava laddoo preparation telugu video procedure recipe indian dishes sweet ingredients

 

 

 

 

 

 

 

 

 

Recipe:

• Rava (semolina)- 1 cup
• Coconut -1/2 (grated)
• Sugar – 1/2 to 3/4th cup (adjust acc to your taste)
• Ghee- 1/4th cup or as desired
• milk- few teaspoons
• Cardamom- 3 (Powdered)
• Few cashews and raisins

Procedure:

• Using a mixer make fine powder of the sugar.
• In a pan put some ghee and fry the rava till light brown and nice aroma comes. Keep it on the side.
• In the same pan add few more teaspoons of ghee and fry the freshly grated coconut till it turns pale brown.
• Remove the coconut, add a tea spoon of ghee and fry the cashews and raisins till golden brown.
• Now mix the rava, coconut, powdered sugar, cardamom powder, ghee, bit of warm milk, cashews and raisins. Try forming a laddoo with your palms. If the mixture is dry, add some more milk. That will work.

Dussehra - Dussehra Recipes, Dussehra Dishes,Dussehra telugu andhra vantalu procedure india

Dussehra Recipes

•    Kachori
•    Banana Honey Delite
•    Besan Flour Bundi Raita
•    badam with cashew
•    Cashew sweet
•    Rabdi - Indian sweet
•    Toovar Ki Kachori
•    How to make Navratri Raita
•    Yummy Saboodana Kheer
•    Gulab Jamun
•    Ready it within 10 minutes,
•    chaat
•    rasgulla
•    Bread Pakodas
•    Sago Crisp Patties
•    Besan Ladoo
•    CUT and LET
•    Jalebi
•    Dry Fruit Kheer
•    Khajur Burfi
•    Dryfruit Halwa
•    Jalebi (Sweetmeat)
•    Sweet
•    Bengali Rasgullas
•    Buttermilk Boondi Raita
•    Stuffed Bread Pakora
•    Sandesh ( A tasty dessert of Bengal)
•    Bengali Sweets
•    Sweet
•    Sweet
•    GUILT-FREE JAMUN FOR DIWALI
•    Traditional South-Indian Badam Halwa
•    Aloo Ki Chat
•    Almond Milk Shake
•    Dahi Bada
•    Rabdi
•    Cream Kulfi
•    Hara Bhara Kebab
•    Singhara Ke Burfi
•    gulab jamun
•    Vegetable Samosa
•    Sago Kheer
•    Vegetable Cutlet
•    Jalebi
•    Dal Wada
•    Milk Fruit Payasam
•    Paneer Pakora
•    Baby Corn Fritters
•    Methi na Gota (Fenugreek Fritters)
•    GULAB JAMUN
•    Khoya Hearts
•    BADAM KULFI
•    Mathi
•    Recipe for Janmathami
•    Cashew Badam Halwa
•    instent dahiwada
•    CAB VEGGIE KABAB
•    Vegetable Samosa
•    Apple Badam Halwa
•    Rasagulla
.
.
.

Andhra Gulab Jamun Recipe and Procedure telugu vantalu video in telugu indian cooking masalas

Ingredients

• 1 cup Carnation Milk Powder
• 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)
• 2 tablespoons butter -melted
• Whole milk just enough to make the dough
• 2 cups Sugar
• 1 cup water
• Oil for frying

Method for Gulab Jamun

• Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
• Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium.
• Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup.
• Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.