BOORELU(SWEET PURIS-TELENGANA SPECIAL)

We usually prepare this recipe for every Diwali for nombu..This is a must naivedyam for god .These are so delicious and looks crispy outer side and soft in side

INGREDIENTS:

1. Wheat flour-1 1/2 cup
2. Rice flour-1 1/2 cup
3. Jaggery-2 cups
4. semolina-2ts
5. Water-1 cup and 2tbs
6. Poppy seeds or ghus ghus-to sprinkle on top
7. Oil-for deep frying

PREPARATIONS:


ANDHRA RUCHULU-TIPI BURELU

1. Combine the flours in a bowl
2. boil water in a pan add jaggery and melt let it boil thrice keep stirring for each boil
3. Now add semolina and the flours mix
4. Now it becomes to a soft dough cool it
5. Now apply oil to hands and divide into small portions and flatten the balls

METHOD:

1. Cut the zip lock to 2 equal halves and apply oil to both halves on one side
2. place each ball in between the covers and press gently
3. then deep fry in oil till golden brown and set a side
4. Sprinkle poppy seeds on each one and repeat the same process for remaining balls
5. Serve hot
6. Can be stored for 4 to 5 days

PURNAM KARJAKAYALU/CHENADAL GUJIYA(TELENGANA SPECIAL SWEET DISH)

INGREDIENTS:

1. Chenadal-1 cup
2. Sugar-1 cup
3. Ilaichi/cardamom crushed-1
4. Saunf/sompu/fennel seeds-1/4 th ts
5. Chopped an d roasted cashews-2 ts
6. Oil-for deep frying
7. Maida/all purpose flour-1 cup
8. Oil-1 ts

PREPARATIONS:

1. mix maida with little water to soft dough
2. Pressure cook chenadal with water for 2 whistles strain and blend to paste
3. Mix sugar and other ingredients

METHOD:

ANDHRA RUCHULU-PURNAM KARJAKAYALU

1. Divide the dough into small portions and roll each dough ball like a puri
2. Put 1 tbs of stuff on a side of puri and fold  to stick the dough with little water over the edges
3. now it becomes like half moon shape.
4. Repeat the same procedure for remaining puris stuff and fold
5. Deep fry in oil till golden brown  and serve hot