South Indian Sweet Recipes:
The start of a South Indian Sweet Recipes has a large collection of exclusive sweets.
This can be classified as those made with Jaggery and those made with sugar.
Every family has its favorites and its exclusive style of preparing these sweets.
Sweet Dhal Poli:
- Maida – 2 cups (heaped)
- Bengal Gram Dhal – 1 cup
- Powdered Jaggery – 1 cup
- Turmeric Powder – a pinch
- Ghee – 5 teaspoons
- Cardamon powder – 1/2 teaspoon
- A pinch of salt
- Marinate Bengal gram dhal in water for concerning 2 to 3 hours.
- Cook the Dhal in water till soft, but not soft. Exhaust the overload water and cool it.
- Pound the cooked dhal to a fine powder.
- Put in 1/4 cup water to the Jaggery and take to boil.
- When it starts boiling, twist it and put it back in a deep bottomed container.
- Put in dhal powder and mix incessantly till it becomes chunky.
- Include cardamom powder, blend well and take away from the stove. Let it fresh.
- Mix up Maida, salt and turmeric powder and make a soft dough using water little by little.
- Get a plastic sheet or halt, flatten out small ball sized extent of the maida bread.
- Put a smaller sized ball of the sweet substantial and cover it entirely using the firmed bread.
- Cover with another plastic sheet. Revolve it round using a rolling pin.
- Heat up a Tawa and when it is a hot position the poli and decant a teaspoon of ghee all roughly and bake.
- Twist and heat on another side until light brown spots come out.
- Besan flour – 2 cups (heaped)
- Rice flour – two teaspoon
- Cooking soda – a pinch
- Oil for deep frying
- Sugar – 2 cups
- Water – 1 cup
- Few drops of Kesar colour
- Cardamom Powder – 1 teaspoon.
- Mix up flour and baking soda with little water to a smooth batter.
- Hot oil in an intense Kadai. Grasp boondi ladle with small round holes on top with one hand.
- With the other decant some pound all over the holes.
- Tap softly till all thrash has fallen into the hot oil.
- Blend with another laddle and remove when lightly golden. Keep to the side.
- Do again for remaining batter.
- Put sugar and water in a pot and boil.
- Add colour and boil until sticky but no thread has formed.
- Add cardamom powder and mix.
- Now add the boondi into the syrup and mix well.
- Spread it on a broad plate.
- Sprinkle cardamom powder.
- When it is warm enough to touch, gently separate the Boondies by your fingers.
- Allow cooling. Store it in an airtight container.
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