Urad dal Laddoo / Sunundalu / Minapa Sunundalu / South India's Special Laddoo

I believe this classic Andhra sweet made with urad dal / minapa pappu is everybody's favorite. It is considered one of the healthiest laddoos which are rich in protein and calcium. This is my first try and this turned out soul-satisfyingly good and left me in a nostalgic lane.. These can be made using jaggery powder or sugar powder. Today, I've made using sugar powder, oodles of ghee, and love 😊 
So, shall we begin? 

                                  To make this recipe, you'll need : 

Urad dal / Minapa pappu	1 cup
Sugar	3/4th cup
Melted ghee/ clarified butter	1/4th cup – ½ cup
Elaichi / Green cardamom powder	½ teaspoon

                                       

                                           
                                                        Method : 

1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool. 
(Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins. Properly roasted dal = perfect tasty laddoo) 
2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse. 
3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)
4. Add the sugar powder to the urdal powder, add elaichi powder and mix well. 
5. Add a tablespoon of melted ghee to a portion of the powder and make one laddoo out of it. Continue until you're done with the laddoos. 
6. Once the laddoos are done, they are ready to eat. You can store them in an air-tight container for several days. 

                                                             Pictorial : 

1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool. ( Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins.  Properly roasted dal = proper laddoo) 

2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse. 

3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)

4. Add the sugar powder to the urdal powder, add elaichi powder and mix well. 

5. Add a tablespoon of melted ghee to a portion of the powder and make one laddoo out of it. Continue until you're done with the laddoos. 

6. Once the laddoos are done, they are ready to eat. You can store them in an air-tight container for several days.

                                                                         Enjoy!

                                   Thank you for visiting Blessy's Kitchen :)

Chana Dal Payasam/ Channa Dal Payasam/ Channa Dal Kheer/ Senaga Pappu Payasam/ Channa Dal Jaggery Payasam/ Kadalai Paruppu Payasam/ Bengal Gram Kheer/ Split Bengal Gram Kheer/ Split Bengal Gram Pudding

This payasam is my childhood favorite recipe, all the way from Rayalseema!! It is made on special occasions. I learned this recipe from my mom. If you're a dessert or sweet fanatic,  you should definitely give this a try.  

To make this recipe, you'll need : 

Channa dal	2 cups
Sago pearls (sabudana)	½ cup
Good quality jaggery	300 grams (or) according to taste
Cardamom powder	½ teaspoon
Salt	1/4th teaspoon
Cashew nuts	1 tablespoon
Grated or chopped fresh or dry coconut	1/4th cup
Ghee	3 tablespoons

                                                      
Method : 

1. Soak the channa dal and the sago pearls separately for 1 hour. 
2. Add salt to the channa dal and cook until done. Also, cook sago pearls separately until done. 
3. To the cooked channa dal, add the cooked sago pearls and jaggery.
4. Once the jaggery is melted add the grated or chopped fresh/ dry coconut to the payasam, also add cardamom powder.
5. Now, in a separate tempering vessel, add ghee and cashew nuts, fry until they turn golden in color. Add this to the payasam. 
6. Serve hot or chilled. It tastes equally good, both ways. 

                                                                            Pictorial : 

Soak channa dal 

Soak sago pearls

Add salt and cook the channa dal until done.

Cook the sago pearls until done.

To the cooked channa dal, add sago pearls.

add jaggery and cook on low heat until the jaggery dissolves completely and you will see the color change. 

Now, add grated or chopped fresh/dry coconut. 

add green cardamom powder 

add fried cashews to the payasam and serve hot or chilled. 

Enjoy! 

Notes : 

1. Add jaggery according to taste, it depends on the sweetness of jaggery. 

2. You can melt the jaggery on beforehand separately and strain it if your jaggery isn't clean.

3. You can also add regular or coconut milk to your payasam. 

4. You can also add cooked vermicelli or Dalia (broken wheat) to the payasam. 

5. Cook the channa dal until just done, it should not get overcooked. 

Thank you for visiting Blessy's Kitchen :)

Rabdi/ Rabri/ Rabadi/ Indian Sweetened Condensed Milk/ Milk Pudding

Rabdi is a North Indian sweet made by using whole milk and sugar. It is basically thickened milk and has cream (or) malai in it. It can be called Indian condensed milk flavored with green cardamom, a choice of nuts, and saffron. Preparation of Rabdi is simple but it's time-consuming. Today, I made, the traditional way which has chunks of milk solids, it's thick, creamy, and delicious. Make sure to use a heavy bottom pan to avoid burning at the bottom and whole milk is a must.  

To make this recipe, you'll need : 

Whole milk/ Full cream milk	1 Litre
Sugar	1/4th cup (or) to taste
Green cardamom powder	2 pinches
Choice of mixed nuts (chopped)	2 Tablespoons
Saffron ( I did’nt use)	Few strands

Method : 

1. Add the whole milk to the saucepan and let it come to a boil. Once it starts boiling, simmer the flame and continue to boil, and cook slowly.

2. When the cream layer appears, shift it towards the edge of the pan and continue to cook the milk further. Repeat this process until the milk turns thick and it reduces to 1/4th of its original volume. 

3. Now, add the sugar, cardamom powder, and your choice of chopped nuts, and continue to cook for the sugar to dissolve completely. (you can add the nuts later too)
4. Scrape the cream from the sides of the saucepan and mix well into the thickened milk.

5. Remove from fire and let it cool completely. 

6. Serve chilled..

                                                 Pictorial : 

Add the whole milk to the saucepan and let it come to a boil.

Once it starts boiling, simmer the flame and continue to boil, and cook slowly.

When the cream layer appears, shift it towards the edge of the pan and continue to cook the milk further. Repeat this process until the milk turns thick and it reduces to 1/4th of its original volume. 

                         
                               Add sugar to the reduced milk.

 Add cardamom powder and continue to cook for the sugar to                                               dissolve completely. 

You can add chopped nuts now or later. 

Scrape the cream from the sides of the saucepan and mix well into the thickened milk.

Remove from fire and let it cool completely. Add nuts to the Rabdi and serve chilled.

Enjoy!! 

Thank you for visiting Blessy's Kitchen :)

Sweet Chapati/ Puran Poli/ Bakshaalu/ Bobbatlu/ Oligalu/ Holige/ Olige/ Obbatu/ Ubbatti/ Poli

This is my childhood favorite sweet flatbread :). Am very happy to post this recipe because now, I can make this on my own without others' help. This is my first try on Sweet Chapati/ Puran Poli and they turned out to be so delicious. Soft bread coated with ghee (clarified butter) and sweet filling with cardamom flavor, ummmm!! This delicacy is made in many parts of India. So the flavorings and names vary from place to place. Today, I have used the default, basic, green cardamom powder to flavor my puran(sweet lentil stuffing) while others use dry ginger, star anise, cinnamon, fennel (saunf) to flavor it. I have used Chana dal (Split bengal gram) and jaggery to make the puran, Gujarati's use Toor dal(Arhar, Pigeon pea), sugar, or jaggery for the puran. I also learned, these are served with vegetarian curries! It's a big no for me. I have these with ghee and hot milk or simply on their own. Anyway, that's up to you, how you wanna eat! I grew up calling this Sweet chapati. But, these are widely known as Puran Poli. Puran = sweet filling, Poli = the outer covering. 
If you are a beginner, follow the given steps carefully and succeed in making this yummy polis. Now I don't need to wait for a festival to come, it's a festival whenever I make them!!

To Make This Recipe, You'll Need :

For the Dough/ Poli :

All-Purpose Flour/ Maida	250 Grams
Chirote  Rava	250 Grams
Oil	100 ML
Salt	1 Teaspoon
Water	As required to make the dough

For the Puran : 

Split Bengal Gram/ Chana Dal	500 Grams
Jaggery	500 Grams (or) according to your taste
Green Cardamom Powder/ Elaichi Powder	1 Teaspoon
Salt (Optional)	A pinch

For Roasting the Puran Poli : 

Ghee/ Clarified Butter

As required

                                           Method :

1. Soak the chana dal in water for about 4 hours (the longer you soak, the faster it cooks)

To Make The Dough :

1. Add all-purpose flour/ maida, chirote rava, salt, and mix well. To this add enough water and make a soft dough. To this add the oil and continue to knead it for about 10 minutes (By this time oil will be absorbed and the dough becomes soft).
2. Cover this dough and rest it for about 2 hours.

Cover this dough and rest for 2 hours.

To Make Puran :

1. Cook the soaked split bengal gram/chana dal in the pressure cooker for 1 whistle and place the hot pressure cooker under the cold running water. This is to stop the cooking process of the dal. We want the chana dal to be cooked yet retain its shape. In my case, I soaked the dal overnight and in the morning I cooked it on low flame for 15 minutes.
Check the below pictures to know how dal should be after cooking it.

The dal should get mashed when pressure is applied. That's how you know its cooked and ready to be converted into Puran.

2. Once you've boiled or cooked the dal, strain the water using a strainer and spread the dal on a plate or a clean cotton cloth. (This is to remove the moisture from the dal. I have used plates but I suggest using a clean cotton cloth)

3. Once your dal is moisture-free, add the dal and jaggery to a food processor or mixer jar and make it into a smooth paste. 

4. To this paste add green cardamom powder/elaichi powder and mix well.  This paste is called Puran. 

Add Elaichi and mix well. Puran is ready..

 Once your dough and the puran are ready, it's time to make the Puran Polis.

1. This is very simple. It's just like making any kind of paratha's you make at home/ any stuffed flatbreads. 

2. Make balls of puran and dough. (Puran balls should be bigger than the dough balls) 

3.  Dust the board, place the dough ball and make a small circle. To this add the Puran ball and cover from all the sides. 

4. Flatten this stuffed ball with your fingers lightly, moving from the center to the edges so that the puran spreads evenly inside. 

5. With a rolling pin, gently roll it into a flat chapati. Remember no pressure during this process. 

6. Now, roast the puran poli on a medium-hot tawa/pan on both sides. Remove and apply ghee/ clarified butter on both sides. 

Enjoy!!!

   Notes : 

1. If  chirote rava is unavailable, use fine semolina or grind the regular semolina at home. Or you could use only maida for your polis. Health-conscious pals can use wheat flour. 
2. After you strain your dal, use the dal water in the preparation of rasam, sambar, dal etc.
3. You could apply ghee to the puran polis while roasting them or apply it after removing it from the flame. I liked the second method.
3. After grinding dal and jaggery together, if you end up with a liquidy puran , then simply cook the puran on the stove until it thickens up.

If you overcook your dal, this is the extra step you have to follow!! 
 I hope this post will help you in making good Puran Polis.  Ping me on my Facebook page if any further help is needed. That's all for now. Bubbyyee. Take care! 

       

                           Thank You For Visiting Blessy's Kitchen :)