Friday, October 30, 2015

Rava Ladoo | Sooji Ladoo | Rava Laddu Recipe | Easy Diwali Sweets Recipes

rava laddu
Rava ladoo is one of the easiest ladoo recipes which even a beginner can attempt with out any fear,it is not only easy but also is very tasty. There are few variations in the preparation process of these ladoos. In south India few house holds use freshly grated coconut and few do not use it,but the addition of coconut reduces the shelf life of these ladoos.Also some prefer to use milk as binding agent and use little ghee to prepare the ladoos while few prepare the ladoos with lots of ghee and again the addition of milk reduces the shelf life of these ladoos.While in North few use dessicated coconut instead of fresh coconut to make these ladoos.Whatever might be the variation these ladoos still taste equally delicious.
rava ladoo

If you are looking for a easy sweet recipe to prepare for this Diwali this sooji ladoo is the best option to prepare.

sooji ladoo

Also check out other Ladoo recipes in my blog here:
rava ladoo

Rava Laddu | Sooji Ladoo Recipe:
yields 18-20 ladoos
Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins
Cuisine: South Indian | Category: Sweets

2 heaped cups Sooji or Chiroti Rava
2 levelled cups Sugar
1 cup grated Coconut
10-12 Cashewnuts,finely chopped
3-4 tbsp Raisins
1/3 - 1/2 cup Ghee,enough to form ladoos
1/2 tsp Cardamom powder

  • Heat 1 tbsp ghee in a kadai and fry chopped cashew nuts and raisins and fry them until the cashew nuts turn golden brown in color and the raisins become plump.Remove them and keep aside.
  • In the same kadai add rava and fry until you get a nice aroma and roast with out discoloring the rava and remove it to plate.
  • In the same kadai add fresh grated coconut and fry slightly for a short time.
  • Powder sugar in a mixie and remove it to a big bowl.
  • Powder the roasted rava to a coarse powder,you can avoid this step if you are using baarik rava(chiroti rava).
  • Add roasted and ground rava and grated coconut to the powdered sugar in a bowl and mix everything well and leave it aside for half  an hour.
  • Add fried cashew nuts and raisins and cardamom powder to the above mixture.
  • Melt the ghee and add it to the mixture and mix nicely.
  • Make small balls(ladoos) out of this mixture using hands.Roll the ladoos tightly so that they would not break down when arrange in the box later. If the mixture is too dry to roll into ladoos,you can add either more warm melted ghee or some milk and mix well and start making ladoos again.
Arrange them in a wide airtight container and store it upto a week.You can even refrigerate them.

rava laddu
  1. The shelf life of these ladoos is not much as we use fresh grated coconut in it.I would recommend to keep it in fridge after 1-2 days.
  2. If you want to increase the shelf life avoid fresh coconut and can prepare the ladoos following the same process.
  3. You can reduce the quantity of ghee and sprinkle approximately 1/4 cup of milk to all the ingredients while mixing in a bowl and leave it for half an hour.
  4. The ladoos would be slightly soft while rolling and get set when rested for a couple of hours.
sooji ladoo

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Wednesday, October 28, 2015

Kasi Halwa Recipe | White Pumpkin Halwa | Ashgourd Halwa

kasi halwa
Kasi Halwa is nothing but halwa made up of White Pumpkin(Ash gourd), I wonder how it got that name but neverthless this halwa tastes just amazing. Kasi halwa is a very popular sweet which is served with breakfast during any occasion or functions in Karnataka. The preparation process of this halwa is similar to any other halwa,but there are few variations in the preparation process of this halwa.One can prepare this halwa with out the addition of milk or khoya and it tastes yet delicious.The addition of koa(mawa) to the kasi halwa is optional but I prefer to add it as it gives a nice taste and texture to the halwa.
ashgourd halwa

ashgourd halwa

kasi halwa

Check out few other desserts recipes using fruits and vegetables here:
white pumpkin halwa

white pumpkin halwa

Kasi Halwa | Boodida Gummadikaya Halwa Recipe:
Serves 4
Prep time:15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: South Indian | Category: Sweets/Desserts

2 cups grated White Pumpkin/Ashgourd
1 cup Sugar
1/4 cup crumbled Khoya/Mawa
1/2 tsp Green Cardamom powder
10-12 Saffron strands
2 tbsp chopped Cashews
2 tbsp Raisins
2-3 tbsp Ghee

  • Heat 1 tbsp of ghee and fry the chopped cashewnuts and raisins separately and keep them aside.
  • Cut the white pumpkin into big pieces and remove seeds from it.Grate the pumpkin and pressure cook till one whistle without adding water to it.You can even add the grated ashgourd mixture to a thick bottomed pan and saute it until the raw smell goes away,its bit consuming as the vegetable leaves lot of water and saute until the water dried up and the ashgourd becomes soft.
  • If you have pressure cooked the ashgourd,let it cool and then squeeze out water from that and keep aside.(If you are directly cooking it on tawa you do not need to squeeze any water from it)
  • Add sugar to the ashgourd mixture and cook on high flame until the sugar melts.Reduce the flame add saffron strands and mix well.Cook it further until the mixture turns slightly mushy and cooked well. 
  • Add crumbled khoya to it when the halwa is 3/4th cooked
  • Once the mixture becomes kind of glossy and transparent mass add 2 tbsp of ghee and cardamom powder and cook until the mixture leaves the sides of the pan.
  • Add fried cashewnuts and raisins to the halwa and mix nicely.
Serve it warm or at room temperature.
ashgourd halwa

ashgourd halwa
  1. The addition of khoya is optional,but it adds nice taste and texture to the halwa.
  2. The pressure cooker version is faster but you need to wait to squeeze the water until it cools down.So choose either of the ways according to your convenience.
  3. You can even add whole cream milk to the halwa.You can add at the stage of - after the water evaporates from the ashgourd mixture while sauteeing you can add milk and cook further until it is completely absorbed by the mixture and becomes dry.
  4. You can add kesar food color too if you wish.But the saffron strands itself will give nice yellowish color to the halwa.
kasi halwa

kasi halwa

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

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Monday, October 26, 2015

Rava and Coconut Burfi | Sooji Coconut Burfi | Easy Burfi Recipes

sooji coconut burfi
My mom prepares various burfi varieties like Coconut Burfi, 7 Cups Burfi , Dry fruit Burfi etc very nicely and I  must say that her Coconut Burfi is the best, it just melts in the mouth. Last time when I was in Bengaluru she had prepared this quick burfi when I asked for a different burfi variety.Though her preparation process is slightly different I modified it a bit and posting it for an easier version.
sooji coconut burfi

sooji coconut burfi
She usually prepares this burfi when she prepares fresh khoya at home, at the last stage of khoya formation she adds the sooji and dry coconut mixture to the khoya and is cooked together by adding sugar and ghee until the mixture leaves the edges of the pan.But she has suggested to post this variation as its easy to prepare.One can adapt the recipe based on their requirement.I would say the version which I am posting tastes almost a richer version of Rava Ladoo as the ingredients used in this burfi are more or less similar to what we use in rava ladoo.But this is an easy version when preparing in large quantity as it involves just mixing until the mixture comes together and later it is set like a burfi and cut into pieces where as in rava ladoo we need to prepare each ladoo by hand and is bit time consuming.
sooji nariyal burfi

Check out other sweets recipes on my blog:
Rava and Coconut Burfi | Sooji-Coconut Burfi Recipe:
Yields: 9-12 burfis
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Indian | Category: Sweets

1 cup grated fresh Coconut
1 cup fine Rawa/Sooji
1/2 cup powdered Cashew nuts or 1/2 cup Khoya/Mawa
1/2 cup Milk
2 cups Sugar
1/2 cup Ghee
1/2 tsp Cardamom powder
Almonds,Cashewnuts, Pistachios slivers, for the topping
few Saffron strands

  • Grease a tray(with an edge) with ghee and keep it ready.
  • Dry roast rava until you get nice aroma and keep it aside. Slight roast grated fresh coconut and mix it with rava.Let the mixture cool completely.
  • Dry roast 1/2 cup of cashew nuts until they turn slightly crisp and grind in whipper mode to get a fine powder.
  • Mix all the ingredients - rava, coconut,cashewnuts(or khoya),milk and sugar with 1/4 cup ghee in a heavy kadai stirring constantly till it becomes like a ball.
  • Add rest of the ghee and stir till it leaves the sides of the kadai.
  • Pour on a greased rectangular tray(with the edges) and sprinkle the dry fruit slivers and saffron strands on top of it and level the top portion gently with a spatula to get an even look, leave it for 15-20 mins.Cut into pieces when it is still warm.
Remove the pieces carefully and store it in an airtight container.
rawa coconut burfi

  1. You can reduce the quantity of ghee to 1/4 cup and increase the quantity of milk to 3/4th cup.
  2. The addition of khoya or cashewnut powder adds richness to the burfi , but you can avoid it and make it simple.But you need to reduce the quantity of sugar accordingly.
  3. If you want you can even grated dry coconut or dessicated coconut instead of fresh coconut.In that case add khoya instead of cashewnut powder for better texture and taste.

rava and coconut burfi

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Thursday, October 22, 2015

Peanut Ladoo | Groundnut Jaggery Laddu | Palli Undalu | Easy Diwali Sweets

peanut ladoo
'Peanut ladoo' or 'Groundnut Laddu' is a simple laddu recipe which requires two ingredients - groundnuts and jaggery. Raw peanuts are roasted to perfection and are peeled and ground together with jaggery and is shaped into small ladoos. There is another variation for this laddu where the groundnuts are mixed with jaggery syrup and is formed into small ladoos or the same mixture can be poured into a wide plate and is cut into rectangular or square pieces which is popularly known as Chikki or Brittle.
groundnut ladoo
My mom prepares this mixture(ground roasted groudnut - jaggery) along with ground sesame - Jaggery mixture and use them as a filling for Kudumulu/Modak during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige), but my mom does not make that mixtures into ladoos. We used to finish half of these mixtures in the form of powder before she uses it for the other stuff and hence when ever she prepares, she prepares them in a large quantity.I prefer the groundnut version more than the sesame seed mixture as I like the taste of groundnuts more.I have earlier posted a recipe for Shenga Holige where we use this filling,it tastes really delicious.
palli undalu

Also check out other Ladoo recipes in my blog here:
groundnut jaggery laddu

peanut ladoo

Peanut Jaggery Laddu | Groundnut Ladoo | Palli Undalu Recipe:
Yields 8-10 ladoos
Prep time: 15 mins | Cooking time: 5 mins | Total time: 20 mins
Cuisine: South Indian  | Category: Sweets

1 cup Raw Groundnuts/Peanuts
3/4 cup Jaggery,grated

  • Dry roast groundnuts until the skin start splitting and ground nuts have few black spots.Cool them slightly and remove the skin by rubbing the groundnuts with your palms.

  • Grind the roasted and peeled groundnuts into a coarse powder.
  • Add grated jaggery and pulse it in a whipper mode until you get an uniform mixture.
  • Remove the mixture into a wide bowl or plate.
  • Prepare small balls out of the mixture and arrange the ladoos in a wide air tight container.
Store them under room temperature.You can store them for 10-15 days.
groundnut ladoo
  1. You can adjust the quantity of jaggery to suit your taste buds.In case if you find it less sweeter after you grind it you can add bit more and grind again. 
  2. You can use this filling for Kudumulu/Modak which we prepare during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige).
groundnut ladoo

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Monday, October 19, 2015

Sago Halwa | Saggubiyyam Halwa | Navratri Vrat Recipes

sago halwa
The festival season is here and all the blogs are loaded with lots of sweets varieties. Though I have not prepared much this year I happened to click few sweets varieties when I was at my mom's place last year which I saved them to post for this year festival season.So you will see few sweet varieties in my blog this festive season.
saggubiyyam halwa
Sago kheer is more commonly prepared when compared to Sago halwa.When it comes to halwa it is very tricky,if we do not cook until the right consistency we cannot set it and cut into pieces. My mom prepares this very well and hence requested her to prepare this when I visited her last time,but I feel I did not do justice to it with my photos, I was in a hurry to click photos.My mom uses nylon sago variety for this, it is very small and does not become mushy like the regular sago does. But if you do not get hold of it you can use regular sago too. I love these low fat Halwa recipes for the obvious reason that they are low fat and we can eat it guilt free unlike the ghee laden rich halwas like Carrot Halwa etc. But once in a while we should even treat ourselves with those rich and tasty halwas too. This festive season you will see a couple of such rich halwas too in my blog,stay tuned!!
saggubiyyam halwa

Check out other halwa and Indian puddings recipes in my blog:
saggubiyyam halwa

Sago Halwa Recipe | Saggubiyyam Halwa Squares:
Yields: 9-12 squares | Author: Prathibha Garre
Prep time: 5 mins | Cooking time: 25 mins | Total time:30 mins
Cuisine: South Indian | Category: Sweets

1 cup Nylon Sago or regular Sago
4 cups whole cream Milk
1 cup Sugar
1 tbsp Milk Masala or Badam Milk powder(optional)
2 tbsp Ghee
2-3 tbsp Cashew nuts,chopped
2 tbsp Raisins

  • Grease a rectangular or square tray and keep it ready.
  • Heat ghee in a kadai and add chopped cashew nuts and raisins and fry until they turn golden brown and raisins become plumpy .Remove them with the slotted spoon and keep them aside.
  • In the remaining ghee add sago and fry them slightly.You don't need to roast it completely until dark just give a coat of ghee and toast them slightly.
  • Mean while heat milk in another pan.
  • Add hot milk to the sago mixture and keep stirring until sago is 3/4th cooked.
  • Add sugar and milk masala powder to it(I did not add)  and mix well and cook until done.If you feel sago is not cooked completely feel free to add a few couple of tablespoons of milk according to the requirement. Cook until it reaches the consistency of halwa.Add ghee if the mixture sticks to the vessel.
  • Add fried cashew nuts and raisins to the halwa and stir nicely.
  • Pour on a greased tray and let it cool slightly.While it is warm cut into squares.
Serve them warm or at room temperature.
sago halwa

  1. The ratio of 1 sago: 4 cups Sago is adequate but at times it depends on the size of the sago you might need to add bit more milk.But do remember that the consistency should be of halwa and not of kheer.
  2. The amount of sugar (1 cup) is apt and is rightly sweetened for us.If you want it sweeter you can increase it to 1 1/4 cups.
  3. I used Nylon Sago,which is a thin variety for the halwa .If you don't find it use regular variety. Clean the sago before use.
sago halwa

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Tuesday, October 13, 2015

Navratri Recipes 2015 | South Indian Navaratri Recipes

Happy Navaratri to all my friends and readers!!
The Navaratri festival has started from today and it will be celebrated upto 21st October and on 22nd october it is Vijayadasami(Dussera). Navratri festival is celebrated for nine days worshiping Durga devi in different forms on each day and on the 10th day Vijayadashami is celebrated.
This festival is celebrated in most of the states in India in various forms. Dasara is celebrated in a grand manner especially in cities like Mysore and Calcutta.While in North,a fast is observed on those days and also celebrated with garba and dandiya where as in South,many people celebrate the festival by keeping Golu(an array of Idols) and pooja is performed on those 9 days inviting many ladies for haldi-kumkum.Various varieties of sundal and kheer varieties are prepared on those 9 days during Navratri to offer to the people who visit the Golu.
We used to go our grand-mom's place for Dussera and it used to be a big festival with Golu and lots of guests kept coming through out the 9 days to visit our golu.We make a traditional sweet like holige or any thing equivalent on the first day and last day of Navratri and a simple sundal and kheer variety during the other days.I am compiling few recipes at one place which are ideally prepared in south Indian homes during Navratri for Pooja.I would have preferred to do a pictorial index but the list was so long that I went with the simple recipe index.I hope it is useful for you.Once again,Happy Navaratri to all !!
sundal recipes


Sundal varieties:
  1. Ammini Kozhukattai | Undrallu Guggillu
  2. Chana Dal Sundal
  3. Lobia Sundal/Alasandula Guggillu
  4. Avarekaalu Kadubu/Spiced Steamed Rice flour Dumplings
  5. Kabuli Chana Sundal
  6. Kala Chana Sundal/Black Chickpeas Sundal
  7. Peanut sundal
  8. Rajma Sundal
  9. Sweet corn Sundal 
  10. Mixed Bean Sundal 
  11. Kosambari | Moong dal Salad
Vada/Snack varieties:
  1. Alasandula(Lobia) Vada/Fritters
  2. Masala Vada/Chana dal Vada
  3. Medu Vada
  4. Mixed Dal Ambode(Vada)
  5. Mosaru Ambode/Dahi Dal Vada
  6. Dahi Vada/Perugu Vada/Mosaru Vade
  7. Saggubiyyam Bonda/Sago Bonda(with out onions)
Traditional Sweet Varieties:
  1. Chakkara Rekulu | Crispy Sweet Poli
  2. Hoornada Holige/Obbattu
  3. Halu Holige | Paal Poori | Paala Obabttu 
  4. Boorelu | Sukkinunde | Suzhiyan
  5. Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
  6. Garugu Hollige/ Hollige with rice flour-coconut filling
  7. Puran Poli | Pooran Poli | Bobbatlu
  8. Sajjappa | Sojja Poorilu | Halwa Poori
  9. Til Poli | Sesame Holige | Nuvvula Bobbatlu
  10. Groundnut Holige | Shenga Holige
  11. Karida Kayi Kadubu | Coconut Kadubu
 Kheer/Payasam Varieties:
  1. Carrot Kheer
  2. Hayagreeva/Chana dal Sweet
  3. Korra biyyam Payasam | Foxtail Millet Kheer 
  4. Moong Dal Kheer / Pesara Pappu Payasam
  5. Paal Payasam / Rice Milk Pudding
  6. Rava Payasam | Sooji Kheer 
  7. Rasayana | Balehannu Rasayan
  8. Sabudana Kheer | Sago Payasam
  9. Semiya Kesari 
  10. Semiya Kheer | Vermicelli Payasam
  11. Mango Sheera
Rice Varieties:
  1. Aava Pettina Chintapandu Pulihora
  2. Chintapandu Pulihora- Andhra Style
  3. Coconut Rice | Kobbari Annam
  4. Cranberry Rice | Cranberry Puliyogre
  5. Dabbakaya Pulihora/Indian Grapefruit Rice
  6. Gongura Pulihora | Sorrel Leaves Rice
  7. Lemon Rice/Chitrannam
  8. Mamidikaya Pulihora/Maavinkay Chitranna
  9. Methi Peas Bath | Menthya Batani Anna
  10. Pulihora/Puliyogre
  11. Raw Mango Rice/Mamidikayi Gojju Annam
  12. Vangi Bath
  13. Rava Pulihora 
  14. Usirikaya Pulihora

People in North observe fast during those 9 days of Navratri,only few kinds of flours and vegetables are supposed to be eaten during vrat.Instead  of the regular salt, Sendha namak is used on the fasting days.Though I do not have many recipes in my blog I would like to share the recipes which comes under that category.

Navratri Vrat Recipes:

  1. Carrot-Beetroot Halwa using Condensed milk
  2. Carrot Phirni
  3. Phool Makhana Kheer
  4. Rava Payasam | Sooji Kheer 
  5. Sabudana Kheer | Sago Payasam
  6. Carrot Kheer 
  7. Basundi
  8. Orange Basundi
  9. Coconut Burfi/Koprapak/Kobbari Mithai
  10. Mango Fudge | Mango Burfi
  11. Lauki(Bottlegourd) Halwa
  12. Paneer Modak Peda  
  13. Semiya Kheer | Vermicelli Payasam
  1. Butterfruit(Avocado) Milkshake
  2. Chikoo(Sapota) Milkshake 
  3. Mango Milkshake
  4. Mango Banana Smoothie  
  5. Bonda Juice/Tender Coconut-Malai Juice
  6. Musk Melon Juice
  7. Neer More/Spiced Buttermilk
  8. Watermelon Juice
  9. Mango Lassi
  10. Strawberry-Banana Smoothie
  11. Strawberry Lassi
  12. Sweet Lassi
  1. Sabudana Thalipeeth
  2. Sabudana Tikki | Sabudana Cutlets
  3. Sabudana Khichdi - Maharastrian style
  4. Spicy Phool Makhana | Roasted Lotus Seeds
  5. Aloo Jeera 
  6. Fruit Cocktail Sticks
  7. Fruit Chaat | Cut Fruits | Fruit Salad
  8. Sago Chiwda | Puffed Sago Snack   
  9. Alu Fry | Potato Fry - omit garlic in the recipe
  10. Groundnut Sundal/Peanut Sundal

Monday, October 12, 2015

Chakkara Rekulu | Crispy Sugar Poli | Easy Navaratri Sweets Recipes

chakkara rekulu
When I started writing this post I was quite confused what I should name this sweet. 'Rekulu' in Telugu means 'Sheets' and as these polis are rolled as thin as a sheet  they got the same name or rather I would say that is what we call them at my place.It is called as 'Rekulu' at my place but I never saw any post on the web when I searched for this sweet.
sweet poli
This recipe is quite similar to the Sweet Diamonds but we prepare it in a different shape. We use chiroti rava to prepare the dough and that yields a very crisp poli/puri when deep fried, it actually comes out crispier than a papad. If your rolling skills are good then these polis are very easy to prepare and they can be prepared much ahead and hence it is ideal to serve as a prashad during Navaratri.We usually pair it with a namkeen or sundal and pack it in a polythene and give it in thambulam to the ladies who come for Haldi Kumkum during Navaratri.
sugar poli

chakkara rekulu

If you want various Sundal recipes which can also be served as Prashad during Navratri, then check out this POST where I have posted several varieties of Sundal recipes.
chakkara rekulu

If you are looking for various Poli recipes which can be prepared ahead and can be served as a prashad, then check out these recipes:
  1. Halu Holige | Paal Poori | Paala Obabttu 
  2. Garugu Hollige/ Hollige with rice flour-coconut filling
  3. Til Poli | Nuvvula Bobbatlu
  4. Sajjappa | Sojja Appalu | Halwa Puri
  5. Shenga Holige | Groundnut Obbattu
sweet poli

Chakkara Rekulu | Crispy Sugar Polis:
Yields: 8-10 polis
Prep time: 15 mins | Cooking time: 25 mins | Total time: 40 mins
Cuisine: South Indian | Category: Sweets

for poli/happala/puri:
1 cup Chiroti Rawa(very fine semolina)
1 tbsp Ghee
a pinch of Salt
Water,to mix 
Rice flour,to roll

to sprinkle:
1/3 cup Sugar
1/2 tsp Cardamom powder

  • Grind sugar with the cardamom powder to a very fine powder and keep it ready.
  • Take chiroti rawa in a wide bowl and add ghee and salt to it and mix it with finger tips.Add enough water and knead it into a stiff dough which should be similar to poori dough.
  • Smear ghee on top of it and cover it with a lid and leave it aside for half an hour.
  • Take a very small gooseberry sized ball and roll it into a very thin roti of 8" diameter,almost as thin as a papad. Sprinkle rice flour while rolling which makes it quite easy to roll.This is very important step,roll it as thin as possible.   
  • Fold the roti into half and press on the four points as shown in the figure below using a fore finger.This will make sure that it does not open up while frying.Fold it again at the center to get a triangular shapes puri.(I have used old set of photos which I used to prepare Paal Poli,hence the final fold is not shown in the picture,but you can get an idea by seeing the final product )
  • Roll all the happalas(puris) and spread them separately on a plate or paper.They do not take much time to fry and that is why you need to roll everything before you actually start frying.
  • Heat oil in a kadai(big enough) to fry the happalas, add one happala(puri) at a time and deep fry on low-medium flame until they are crisp on both sides.drain them into a colander.
  • Leave them for 2-3 mins and arrange them individually on a wide plate and sprinkle ground sugar powder liberally on the fried puris/polis on both the sides of the poli.
  • Once they are cool store them carefully in a air-tight container.They stay good and crispy for 10-15 days.
chakkara rekulu
  1. Chiroti rava is a very finer variety of rava(sooji) which is usually used in making Holiges.The polis which are made up of chiroti rava are more crispier and tastier.If you do not get access to chiroti rawa you can even grind the regular to a fine powder and use in the recipe or  replace with maida,but they would not be as crispier and tastier as the ones made with chiroti rava.One can even make the happalas with 1:1 proportion of chiroti rava and maida to make happalas.
  2. These polis can be served with Gasgase Payasa and in that case you don't need to sprinkle sugar powder on top of it.
sugar poli

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