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Badhusha (Sweet)

• 2 cups all purpose flour
• 1/2 cup vanaspathi ghee
• 2 cups sugar
• 2 cups water
• 3 pinch of baking soda
• Oil for deep frying
• Sliced pista and almonds
• Grated dry coconuts
Badhusha (Sweet)

• Heat little ghee in a pan.
• Add pista and almonds. Fry until light golden colour.
• Pour this ghee into the flour.
• Add soda and little water. Make soft dough.
• Cover it with a wet cloth for 15 minutes.
• Take water and sugar in a saucepan and boil it to make thick syrup.
• If the syrup becomes thick, add water and heat it again.
• Divide the dough and make small sized balls.
• Flatten slightly and make a hole in the center.
• Prepare all the badhushas.
• Heat oil over medium flame.
• Deep fry the badhushas until golden brown.
• Put them immediately into the sugar syrup for about 5 to 8 minutes.
• Place them on a plate.
• Sprinkle fried nuts and grated dry coconut.
• baadusha is ready to serve.


* Chana Dal - 2 cups
* Grated Coconut - 1 cup
* Grated Jaggery - 1/2 cup
* Maida - 1 Cup
* Cardamom powder
* A pinch of Salt
* Oil - 4 tsp
* Ghee
1. Make a soft dough of Maida and Salt with water. Add little bit oil and knead it well. Keep it covered for about 20 to 30 minutes.
2. Cook (about 90%) Chanadal in a water and remove all the water till Chana dal drys.
3. Heat the grated Jaggery with very little water and when it starts becoming thick, add Chana dal, Chopped Coconut and Cardamom powder and mix well.
4. Cool for some time and make small balls of it.
5. Now take a medium sized ball of Maida dough, roll out like small puri and place the Channa ball (prepared in step) in the center. Close with maida dough from sides and roll out like chapatis. (ensure that the filling doesnt come out).
6. Cook them on a medium hot tava like Chapathis till you get brown spots on both sides. (you can use Ghee instead of oil while cooking)
7. Serve with some ghee.


Whole urad dal------------1 cup
Sugar---------------------1/2 cup(I used granulated cane sugar not powder)
Cardommon powder-------1/2 tsp
Ghee----------------------1/2 cup in melted form
1.Heat a skillet and dry roast the whole urad dal(can used split urad dal also) on low heat till they turn very light brown in color.

2.Cool off and grind to very fine sand-like powder.The overall result will depend on how fine you grind the dal.

3.Sieve the powder.You have to use the fine powder that gets down through the sieve and grind the coarse particles leftover on the sieve again to a fine powder.

4.When done add sugar to the whole powder and mix well.

5.Pour melted ghee to the urad dal-sugar mixture and make medium balls.

6.If not able to form balls use some more ghee and make them into desired size.

7.Atlast Store them in airtight container and enjoy!!!!!

Rava Laddu

1 cup fine wheat sooji/rava
1 cup sugar
2-3 cloves
Few strands saffron(optional)
1 tea spn raisins
1/2 tea spn cardamom powder
3/4 cup water
Rava Laddu
Slightly crush cloves and keep aside.
Heat ghee and add cloves, raisins. The cloves and raisins slightly puff up in hot ghee. Add sooji and fry for about 5 mins on medium heat mixing continuously till a nice aroma comes out of it. Take out the sooji in a plate.

In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for about 5mins. When it is dried and can be handled, apply some ghee to hands and make laddoos. When they are cooled to room temperature, store in air tight containers. Finish them within 1 week.

Boondi Laddu

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.
Boondi Laddu

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.


One glass of Rice
One cup of Urad Dal
One glass of Chena Dal
One squared Jaggery (bellam)
½ tsp baking Soda
½ kg Oil

Boorelu is one of the famous sweet dishes of Andhra. Then go in detail for procedure to make Boorelu on your own.

First soak one glass of Rice and one cup of Urad Dal together for 2 hours. Meanwhile take one glass of Chena dal and boil it in cooker with one glass of water for 3 to 4 whistles. After that take the water separately from boiled dal and make it semi cool.

Now grind soaked rice and urad dal in to paste, add ½ tsp of baking soda and keep it aside for 15 minutes. Meanwhile take one cup of jaggery (bellam) (it depends on taste, if you want you can add more), paste it by hitting and add it to semi cooled chena dal and stir it well to get mixed and the mixture should not be in liquid stage (if you add the jaggery in to chena dal without cooling, the mixture will be in liquid stage). Take the sweet mixture and make small balls and keep it one plate.

Now heat the kadai and pour half kadai of oil. Now take the grinded mixture of rice and urad dal. Dip the sweet balls in grinded mixture and put in to oil. Keep the stove in sim mode and fry till it turns to golden brown. Now your boorelu is ready to eat.


2 cups rice
1 cups water
2 cups jaggery
1/2 cup sesame seeds
1/2 cup shredded coconut
oil depp frying
1. Wash and soak rice for 6-7 hours
2. Drain and let it dry on the cloth
3. Grind the rice into fine powder
4. Grate the jaggery and put in a pan
5. Add 1 cup water to jaggery and boil it till jaggery melts. On slow flame let it boil, till a thick syrup is formed (drop put in a 1/2 of water should settle down to form lump)
6. Add the rice flour to it slowly and stirring continuously.
7. Remove from fire
8. Make balls of the mixture
9. Put the ball in to round puris on a plastic sheet
10 Dab the puris in the sesame seeds
11. Heat oil for deep frying
12. Fry the puris on low flame till deep brown


minapappu (whole urad dal) - 2 cups
onions - 4 finely chopped
green chillies - 7 finely chopped
coriander leaves - 1 small bunch finely chopped
jeera - 2 tsps
salt to taste.
oil for deep frying.
1. Soak minapappu in water for about 4-5 hours/overnight. Drain water completely.

2. Grind minapappu in a mixer/blender without adding water to tight paste. The batter must be thick that when you make vada's they should not run out of shape.

3. Remove and add salt, jeera, chopped onions, green chillies, coriander leaves and mix well.

4. Heat a deep pan with oil.
5. For making the vada's you can use your hands or a thick polythene sheet. Back at home in India, we use plantain leaves (arati akulu) to make these vada's.

6. Take a small ball of batter on to your left hand, pat into round shape and make a hole in the center.

7. Drop gently into hot oil from the sides. Fry till golden brown turning them both sides.

8. Serve hot with coconut chutney or kodi koora.

Mysore Pak

1 cup Bengal Gram
2 cups Sugar
1 cup Ghee
1/2 cup Water
Mysore Pak
* Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.
* Slowly add the flour stirring continuously so that no lumps are formed.
* When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.
* Cook till the mixture becomes frothy and the ghee separates.
* Spread out on a greased plate. When firm cut the mysore pak into squares.

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