Dessert: Ragi Rolls

* Ragi powder
* Dry coconut powder
* Cardamom powder if you want
* Peanut powder
* Jaggery
* Sesame seeds / Nuvvuly

Mix well and make it into like undrallu. If required add slight water for it to form balls.

Steam them in idli cooker and delicious sweet it ready

Dessert: Custard & Bread

Ingredients:
* 1/2 ltr milk
* 3-4 bread slices
* 5-6 tsp custard powder
* Jaggery/Bellam handful
* Banana, orange, grapes, sapota et....cut into small pieces

Method:
* Boil milk.
* Mix custard powder with some cold water
* Pour the custard powdered water into milk while mixing it continously and let it come together.
* Pour water in bellam and mix it well. Put it on stove. Allow the bellam to dissolve in the water
* After custard cools down, pour bellam water and mix. Add fruits and keep custard in fridge
* Cut bread slices in small sizes and fry (or as whole and then cut) in a pan with ghee
* After cooling, place the bread on a plate evenly, pour custard over, and  if required garnish with some more fruits
* Put in fridge for some more time and let it cool well

EAT :)

Carrot Halwa - Sooji Halwa - Sorakaya Halwa

Chandrakanthalu

Ingredients

• Pesarapappu - 2 cups
• Coconut - 1 cup
• Sugar - 2 cups (3 cups if you want more sweet)
• Water - 2 cups
• Oil
• Elaichi Powder

Preparation

• Soak 4 hrs for pesarapappu ( Grind the pesarapappu; if needed add little water)
• Put pan on stove
• Add 2 cups water (for 2 cups of pesarapappu)
• Add 2 cups of sugar and boil
• Add coconut pieces in that water and boil
• Add 1 tsp oil so that pesarapappu paste does not not to stick and avoids lumps formation
• Add the grinded pesarapappu paste to this water
• Allow it to cook till it is done
• Touch hand with water and touch the sweet and it shouldn't stick - this means it is done
• Add elaichi powder
• In a plate put a wet cloth and pour the batter, spread across.
• Allow it cool and then cut the pieces(diamond shaped) - dip knife in water
• In a pan add oil and allow to heat
• Deep fry the cut pieces
• Allow to fry till brown color and remove

Serve warm or cold. Store in an air tight container for 4 days.

Corn Flour Halwa

Ingredients

• 1/2 cup Corn Flour
• Almost 1 cup Granulated Sugar
• Saffron - a pinch (optional if using the artificial color)
• 6 to 7 pods Elachi (Take out the seeds and grind to a coarse powder)
• Orange Red Color (Optional ) - a pinch
• Pistachio nuts chopped - a handful
• (Any kind of chopped nuts is fine)
• Ghee - 3 tablespoons
• Water - 4 cups

Preparation:

Take Corn Flour in a Microwave safe bowl. Preferably a little big. I used the corning ware big size.

Pour 2 Cups of Water. Whisk well until there are no lumps.

Mix in the sugar and whisk until even distribution.

Add the Saffron.

Microwave on High for 2 minutes. Stir and again Microwave on High for 2 minutes. Repeat this until the conflour's raw smell goes. If you think the content is thickening too quickly, add little water and stir until even distribution and again Microwave for 1 or 2 minutes, or until the content becomes a little semi solid and the Corn Flour raw smell disappears completely.

Grease a dish with Ghee and add the remaining Ghee, Ground Elachi and the chopped nuts to the content and stir until even distribution. Cook again for a minute or two in microwave. The consistency will resemble a jelly, somewhat semi solid, trying to set.

Immediately pour the content in the greased dish

Allow it to cool completely. Topple the halwa in a plate. Slice and Serve. You can still enjoy the Halwa even if it doesn't slice out well.

DESSERT: PALATHALIKALU

Milk - 3 ltr

Rice flour - 1 kg

Jaggery - 1 kg

Elaichi - 10

Shredded Coconut 

PREPARATION OF RICE FLOUR (Biyaam Pindi)

Take rice. Soak in water for few hrs

Grind it to a fine smooth flour.

BELLAM SYRUP(Jaggery)

Boil Jaggery by adding some water (little) in a pan (ensure that bellam is good and sweet)

PREPARATION

Boil milk in a bowl

Mix the flour to smooth dough that can be pressed using karam pusala giddalu

Mix it after 1 min.

Continue adding till the flour is completed

Constantly stir it

In the end add the Jaggery syrup and let it cook for a while

Add elaichi powder and coconut powder for taste

Serve it hot and ghee and plain dal i.e kandi pappu(optional)

This is an Andhra delicacy in Khammam, Krishna and Guntur districts mainly

NUVVULA SWEET (SESAME SWEET)

A quick sweet dish to make.....nuvvula sweet

INGREDIENTS

• Sesame seeds - 1 cup
• Sugar - 1 cup

PREPARATIONS

• Fry sesame seeds in a pan and keep it aside
• Add sugar to the pan and allow to fry without adding water. let it melt down without adding water
• After it is melted, add some ghee and remove from the stove
• Add the sesame seeds to the sugar mixture and mix well and spread over on a plate very thin
• Cut into shapes you want and allow it to dry
• Cool and store it dry

Again this is another mouth watering sweet dish my mom used to make for me. That time I could afford to eat :)

SWEET PONGAL WITH SESAME

INGREDIENTS

• 1 cup of boiled rice (can be freshly cooked)
• Elaichi powder -1 tsp
• Sesame seeds (make it into powder) - 1/2 cup
• Milk - 1/2
• Jaggery - 1 cup

PREPARATION

• In a pan add water and jaggery. Let it boil till it thicken (thiga pakam)
• Add boiled rice to the above
• Add sesame powder
• Add Elaichi Powder
• Add milk
• Let it cook till done
• Garnish with few sesame seeds