Pesara Boorelu/ Whole Moong Dumplings

Karthika Masam, the month of karthik is the holiest month for hindus. This total month is dedicated for Lord Shiva and Vishnu. Karthika Somavaram(Monday) is performed by devotees though out this month. Fasting from sunrise to sunset is undertaken by many devotees. Few perform Karthika Pournami(The full moon day).
Many perform 3rd Monday of this month. We Fast till the evening and serve Maha Naivedyam(Cooked rice, Dal, ghee, curries, Sweets, pulus, curd etc) to god Shiva.
I prepared Pesara Boorelu, as the sweet part of today's naivedyam, and would like to share this recipe to all my readers.























These Boorelu tastes yum and nutritious too.
Preparation Time: 30min.
Serves appr.: 4
Makes: 10- 15 dumplings.
Ingredients:
Pesarlu/ Whole Moong: 1 Cup
Jaggery: 1 Cup
Water: 1 Cup
Rice: 2Cups
Urad Dal: 1Cup
Cardamom Powder: 1tsp.
Salt: 1/4tsp.
Oil to deep fry.























Procedure:
Soak Whole moong for 6-8hrs, rice and Urad dal together for at least 4-6 hours and grind them into very soft paste. The consistency should be thick like Dosa batter. Add salt to this batter, salt will enhance the sweetness of the dish. Boil soaked moong in a cooker for 3-4 whistles by adding water. Mash the cooked moong with a presser. Add jaggary at this point and cook on the stove for about 10minutes or until it becomes thick. Add Cardamom powder. Transfer the mixture into a plate and let it cool. Make small balls(small lemon size) and keep them aside. Heat oil in a deep frying pan, dip the sweet balls in to the batter mixture and remove them, the balls should take thin layer of batter on them. Then drop them gently into hot oil and fry till golden color approximately for 6-8 minutes (Flame should be medium high). Take them into tissue paper to absorb extra oil. Serve hot by adding little ghee on top or in the middle of each dumpling.

Semia Kesari

Hmmmm.....Semia Kesari, this is my moms favorite so she used to prepare this very often for any small occasions in my home. I used to call them sweet broken noodles. This recipe is very easy to prepare and tastes delicious. Today I want to share this recipe with all of my blog readers.























Preparation Time: 15 min.
Serves: 5

Ingredients:
Semia /Vermicelli: 1 Cup
Sugar : 1 Cup
Cardamom powder: 1/2 tsp.
Ghee/ Clarified Butter: 3 tbsp.
Water: 1 1/2 Cup
Cashew and raisins

Procedure:
In a hot pan add ghee when hot fry cashew and raisins till golden color and keep them aside.
In the same pan fry vermicelli till golden brown then add water and boil till soft, then add sugar, cardamom powder mix well.
Can serve at this point or pour the mixture in to a greased pan and cut them when cool and serve.

Cracked Wheat Prasadam

This Sweet is one among the favorite food for "Lord Sri Veera Venkata Satyanarayana Swamy". This is served as prasadam in temples.We prepare this prasadam usually on the day we celebrate Satyanarayana Vratam. This is one of my favorite sweet too. The preparation goes like this.....























Ingredients:
Cracked Wheat Rawa(You can find in Indian grocery stores): 1 Cup.
Milk: 1 Cup.
Water: 2Cups.
Jaggery Powdered/ Sugar: 1 Cup.
Cardamom Powder: 1/2 Tsp.
Cashew: 8-10 no.
Raisins: 8-10 no.
Ghee: 2 Tbsp.

Procedure:

• Boil Cracked Wheat with 2 Cups of water till it becomes soft.
• Add Milk to the above mixture.
• Mix well and add Jaggery/sugar at this point.
• Let it boil for 5 minutes.
• In another pan add Ghee when its hot add cashews, raisins and fry till golden brown and pour on wheat mixture.
• Add cardamom powder and serve hot/cold.

Gavvalu

Ingredients:
Maida: 1 Cup
Ghee: 2 Tsp
Jaggary: 1 Cup
Cardamom Powder: 2 Pinch
Water Little

Procedure:

• Take maida in a mixing bowl add melted warm ghee and mix it.
• Then add very little water and make a dough little harder than roti dough.
• make small balls.
• Press and Roll each ball on a fork with the thumb to form a shape of a shell.
• Fry all the shells in oil in medium low.
• Put jaggary powdered in another bowl and add little water and boil to make the syrup.
• when the syrup reaches string consistency, add cardamom powder and fried gavvalu.
• Mix to coat the syrup on all gavvalu.
• Ready to serve hot/cold.

Moong Dal Paayasam

Ingredients:

Moong Dal: 1 Cup
Milk: 2 Cups
Water: 1/2 Cup
Sugar/ Jaggery: 1 Cup
Ghee: 1 Tbsp
Cardamom: 2
Cashew: 8
Raisins: 8

Procedure:

• In a hot pan add ghee fry cashew and raisins and keep them aside.
• Then in the same ghee fry moong dal till they get golden brown color (at this stage they smell good).
• Add water and milk and boil it till moong dal become soft.
• Add sugar/ Jaggary at this point and add cardamom powder.
• Add cashew and raisins before serving.

Sooji Halwa

Ingredients:
Sooji: 1 Cup
Sugar: 1 Cup
Water: 1 Cup
Milk: 1 Cup
Ghee: 1 Tbspn
Cashew: 8
Kismis: 8
Cardamom Powder

Procedure:

• In a pan add ghee fry cashew,kismiss then fry sooji till light golden color.
• Add sugar then add water and milk.
• Mix and simmer the stove.
• Keep lid and leave it for 5min.
• Serve hot or cold.

Bobbatlu/ Puran Poli

Ingredients:
Maida/All Purpose Flour: 1 Cup
Rice Flour: 1 tsp
Chana Dal: 1 Cup
Jaggery: 1 Cup
Elaichi Powder
Ghee for frying
Oil: 2 tbsp
Water
Elaichi Powder

Procedure:

• Mix maida and rice flour with oil and water, much softer than chapathi dough.
• Keep aside covered.
• Boil chana in pressure cooker with 1 Cup water.
• Drain water from chana when it is hot.
• Grind chana with jaggary powdered.
• Add elaichi powder and cook chana mixture till thick( To make ball consistency)
• Make balls out of the above mixture.
• Take lemon size dough flatten on a surface, then put the sweet ball on it and cover it in all edges.
• Roll the ball and make it like a paratha.
• Fry it with ghee on a Pan.
• Serve hot.

Semia Payasam

Ingredients:
Vermicelli : 1 Cup
Sugar: 1 Cup
Milk: 1 Cup
Water: 1 Cup
Ghee: 1 Tbsp
Cashew
Dry Grapes
Elaichi powder

Preparation:

• Fry cashew and drygrapes and take them into a bowl.
• Fry vermicelli till light golden color
• Add water when it come to a boil add milk to it.
• Let it cook for 8-10 min.
• Add sugar and elaichi powder now and remove from fire.
• Add cashew and drygrapes before serving.
• Can be served hot or cold.