Godhuma Kudumulu

August 28, 2014

Godhuma Kudumulu are soft, sweet, steamed dumplings made with wheat flour, jaggery, coconut and cardamom. It's a comforting festive dish that is perfect for Ganesh Chaturthi.

If you love traditional South Indian ganesh chaturthi recipes, you might also like my Bellam Thalikalu, Paal Kozhukattai, and Peanut Sundal.

Traditional Andhra godhuma pindi kudumulu stacked on a plate and placed on a banana leaf.

Quick Look: Godhuma Kudumulu Recipe

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 18
Difficulty: Easy, perfect for Ganesh Chaturthi.
Dietary info: Vegetarian, egg-free and nut-free.

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What are godhuma kudumulu?

Godhuma pindi kudumulu are traditional Andhra steamed dumplings. These are prepared by making a dough with wheat flour, jaggery, coconut and cardamom, are shaped by hand into flat discs, and then steamed until soft and cooked.

The word godhuma means wheat and kudumulu refers to dumplings that are usually steamed. The traditional Andhra kudumulu are usually made with rice flour, while godhuma kudumulu and rava kudumulu are other variations.

Unlike some other Ganesh Chaturthi special Modak Recipes, godhuma kudumulu do not have any filling, which makes it easy when pressed for time. The sweetness and flavor come from the dough itself, making them simple and wholesome.

This dish is especially popular in Andhra households during Vinayaka Chavithi as part of naivedyam, along with other festive dishes like Undrallu, Bobbatlu, Pala Undrallu, and Poornam Kudumulu.

Why you'll love this recipe:

This recipe is incredibly easy to make and delicious.
Made with simple ingredients.
Perfect for festivals like vinayaka chaturthi and works well as naivedyam.

Ingredients & Substitutions

Wheat Flour - Whole wheat flour (atta) is the base of the dish. If you want to replace it with rice flour or semolina, check my Bellam Kudumulu and Rava Kudumulu.

Jaggery - Use a good-quality jaggery for the best results. You can also swap it with sugar, but the flavor will be different.

Coconut - I have used grated dry coconut / kopra. Fresh coconut, frozen coconut or desiccated coconut can also be used.

Cardamom - Adds a wonderful aroma to the kudumulu. Do not skip.

Ghee - You will need a little bit of ghee. Replace it with oil if you want to make it vegan.

How to make Godhuma Kudumulu

Start the process by dry roasting wheat flour on a medium-low flame until aromatic. Remove it from the flame and set aside.

Combine the roasted wheat flour, grated coconut, ghee and cardamom powder in a mixing bowl and set aside.

Add powdered jaggery and a little water to a vessel. The amount of water should be just enough to soak the jaggery. Gently heat until the jaggery dissolves completely.

Strain the melted jaggery to get rid of any impurities.

Add the melted jaggery to the wheat flour mixture and make a soft dough. Sprinkle a little more water if it feels dry. Knead it to make a soft and smooth dough.

Grease your hands with oil or ghee and divide the dough into 9-10 round balls. Flatten each ball into a small round disc.

Arrange the shaped kudumulu on a greased idli plate or steamer. Steam on high heat for 10-12 minutes or until they are cooked and firm to touch.

Remove from the steamer, let them cool down for a few minutes and serve warm.

Tips & Notes:

Use fresh and high quality ingredients for the best results.
The dough needs to be soft and pliable. If it is stiff, kudumulu won't be soft.
Shape the dough discs evenly, so they cook evenly.

Serving suggestions

Godhuma pindi kudumulu are best when served warm. These can be served on their own, or drizzle ghee on top before serving.

These are great to make during festivals, along with Sweet Undrallu, Semiya Payasam, and Pulihora.

These can be served as a breakfast or snack with a cup of coffee or tea.

Storage suggestions

Consume godhuma kudumulu within the same day they are made. If there are any leftovers, store them in an airtight container for up to 2 days.

More ganesh chaturthi recipes

If you tried this Wheat Kudumulu Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

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Godhuma Kudumulu Recipe

Godhuma Kudumulu are soft, sweet, steamed dumplings made with wheat flour, jaggery, coconut and cardamom. It's a comforting festive dish that is perfect for Ganesh Chaturthi.

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: Andhra, South Indian

Keyword: Ganesh Chaturthi Prasadam, godhuma kudumulu recipe

Servings:

Calories: 72kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Cup Whole Wheat Flour
¾ Cup Jaggery
5-6 Tablespoons Grated Dry Coconut
2 Teaspoons Ghee
½ Teaspoon Cardamom Powder

Instructions

Start the process by dry roasting wheat flour on a medium-low flame until aromatic. Remove it from the flame and set aside.
Combine the roasted wheat flour, grated coconut, ghee and cardamom powder in a mixing bowl and set aside.
Add powdered jaggery and a little water to a vessel. The amount of water should be just enough to soak the jaggery. Gently heat until the jaggery dissolves completely.
Strain the melted jaggery to get rid of any impurities.
Add the melted jaggery to the wheat flour mixture and make a soft dough. Sprinkle a little more water if it feels dry. Knead it to make a soft and smooth dough.
Grease your hands with oil or ghee and divide the dough into 9-10 round balls. Flatten each ball into a small round disc.
Arrange the shaped kudumulu on a greased idli plate or steamer. Steam on high heat for 10-12 minutes or until they are cooked and firm to touch.
Remove from the steamer, let them cool down for a few minutes and serve warm.

Notes

The dough needs to be soft and pliable. If it is stiff, kudumulu won't be soft.
Shape the dough discs evenly, so they cook evenly.

Nutrition

Bellam Thalikalu Recipe - Vinayaka Chavithi Prasadam Recipes - Step by Step Recipe

August 27, 2014

how to make thallikalu, bellam thalikalu for vinayaka chavithi, ganesh chaturthi recipes, thalikalu for ganesha

If you are looking for more Ganesh Chaturthi Recipes then do check Rava Kudumulu, Rava Modak, Undrallu Recipe, Pala Undrallu, Paal Kozhukattai, Sweet Kudumulu, Sweet Undrallu, Modakam and Fried Modak.

Ingredients:

½ cup Rice Flour
½ cup Jaggery, powdered
1.5 cups + ½ cup Water
1 tablespoon Poppy Seeds
1 ½ teaspoon Ghee
A pinch of Salt
¼ teaspoon Cardamom Powder

Instructions:

Dry roast the poppy seeds till they change color. Keep them aside.
Take the rice flour in a mixing bowl and set aside.
Add ½ cup of water, salt and ½ teaspoon of ghee in a saucepan. Bring water to a rolling boil and turn off the flame.

making bellam thalikalu dough, vinayaka chavithi thalikalu recipe

Add the boiling water little by little to the flour and mix it well with a spoon.
Let it cool for 2 - 3 minutes.
When it is still warm knead it well to make a smooth dough.
The should be soft.

easy way of making thalikalu with murukku press

Take a round holes disc in the murukku press. Fill the murukku press with the prepared dough and keep it aside.
Combine the jaggery and 1.5 cups of water in a wide pan and let the jaggery dissolves completely
Strain the jaggery water to remove any impurities.

how to make thalikalu, thalikalu recipe for vinayaka chavithi

Bring the strained jaggery water to a rolling boil.
Gently press the murukku maker over the boiling water. Do not stir.

thalikalu recipe without milk for ganesh chaturthi

Cover the pan with a lid.

rice noodles in jaggery syrup, andhra recipes for ganesh chaturthi

Let it cook on a medium flame for 5 - 6 minutes.

easy bellam thalikalu recipe with step by step photos.

Open the lid and reduce the flame to low.

bellam thalikala payasam recipe, how to make thalikalu with jaggery

Add the roasted poppy seeds, cardamom powder and a teaspoon of ghee to it and mix.

easy recipes for vinayaka chavithi, vinayaka chavithi naivedyam recipes, thalikalu recipe step by step, easy naivedyam recipes, ganesh chaturthi food

Serve warm or cold.

Here's a complete list of Vinayaka Chavithi Naivedyam Recipes.

Ganesh Chaturthi Recipes - Vinayaka Chavithi Naivedyam Recipes - Vinayagar Chaturthi Special Recipes 2014

August 26, 2014

Vinayaka Chaturthi / Ganesh Chaturthi Special Prasadam Recipes

Modakam

Sweet Ammini Kozhukattai

Godhuma Kobbari Payasam

Aava Pettina Pulihora

Ela Ada

Banana Appalu

Kobbari Paala Undrallu Recipe - Paal Kozhukattai Recipe ( with jaggery and coconut milk ) - Vinayaka Chaturthi Recipes - Step by Step Pictures

August 25, 2014

how to make paal kozhukattai, paal kozhukattai with coconut milk, vinayaka chaturthi recipes

If you are looking for more festival recipes then do check Undrallu, Kudumulu, Daddojanam, Modak, Paala Undrallu, Rava Kudumulu, Godhuma Undrallu, Rava Modak, Uppu Kozhukattai, Pesara Garelu, Peanut Sundal, Jaggery Rava Kesari, Poornalu and Bobbatlu.

Here's a full list of Vinayaka Chavithi Recipes.

Paal Kozhukattai with Coconut Milk / Kobbari Pala Undrallu Recipe

Prep Time: 30 mins | Cook time: 15 mins | Makes: 3 - 4

Author:Hari Chandana P
Cuisine: Indian, South Indian
Recipe type: Dessert

Ingredients:

For the rice balls:

½ cup Rice Flour
¼ cup Milk
¾ cup Water
Ghee
A pinch of Salt

For the sauce:

¾ cup + 2 tablespoon Coconut Milk
½ cup Jaggery
¾ cup + ¼ cup Water
¼ teaspoon Cardamom Powder

Instructions:

paal kozhukattai recipe with coconut milk, ganesh chaturthi recipes

Combine the rice flour, ¼ cup of milk, ¾ cup of water and salt in a non stick pan. Mix well to prevent lumps.

how to make pal kozhukattai with jaggery, vinayagar chaturthi recipes

Add a teaspoon of ghee to the rice flour mixture and heat this in a medium flame with constant stirring until it forms a dough consistency.

how to prepare pal kozhukattai dough for ganesh chaturthi

Switch off the flame and keep it aside to cool.

When it is warm enough to handle, add 2 teaspoon of ghee to it.
Grease your hands and knead the mixture to make a smooth dough.
Keep it covered to prevent drying.

pal kozhukattai, kobbari pala undrallu recipe

Divide the dough into small round balls.

easy south indian recipes for ganesh chaturthi

Keep covered them until use to prevent them from drying.

paal kohukattai recipe with jaggery syrup, vinayaka chavithi recipes

Combine the jaggery and ¼ cup water in a vessel and let the jaggery dissolves completely.
Strain the jaggery water to remove any impurities.

how to make coconut milk kozhukattai recipe with photos

Combine ¾ cup of water and jaggery water in a pan and bring it to a boil.
Slowly add the prepared rice balls to the boiling water.

Kobbari pala undrallu recipe for vinayaka chavithi

Cover it with a lid and let it cook on a medium flame for 5 minutes or until the rice balls float on the top.

easy prasadam recipes for ganesh chaturthi

Open the lid and add the cardamom powder.
Let it simmer for another 2 - 3 minutes.

Pala undrallu recipe with jaggery for ganesh chaturthi

Turn off the flame and add the coconut milk to it.
Mix well until well combined.

how to prepare paal kozhukattai, kobbari pala undralla payasam, vinayaka chavithi recipes

Serve warm or cold.

You might also like to check these recipes:

Rava Modak

August 22, 2014

Rava Modak Recipe - An easy and delicious semolina or rava modak stuffed with a sweet coconut filling. A great recipe for ganesh chaturthi festival.

What is rava modak?

Rava modak is a healthy and easy steamed semolina dumplings stuffed with a sweet coconut filling.

Modaks are usually made during Ganesh Chaturthi or Vinayaka Chavithi festival to offer them to the lord Ganesha. There are plenty of traditional and fusion modak varieties and rava modak is one of them.

If you are looking for more modak recipes then check the below recipes.

How long can I store them for?

They stay well for a day at room temperature and for 2 days if refrigerated properly.

Can I prepare the filling in advance?

Yes, you can prepare it a day before hand and store in the refrigerator.

Can I use desiccated coconut?

Yes, you can simply replace the fresh coconut with the same amount of desiccated coconut. However, you will need to add 3-4 tablespoons of water while cooking the filling.

Can I skip steaming?

You can skip if you want but steaming helps make them firm.

How to make it vegan?

Swap ghee with coconut oil to make it vegan.

Serving suggestions:

They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.

They can be served as a sweet snack as well and are best when served warm with a cup of coffee or tea.

Step by step instructions:

Combine the coconut and jaggery in a pan and let the jaggery dissolves completely.

Stir continuously over medium flame until you get a thick mixture.

When the mixture thickens, add cardamom powder and mix well.

Remove it from the flame and let it cool.

Take 2 cups of water, sugar, and a teaspoon of ghee in a vessel and bring it to a rolling boil.

Slowly add semolina to the boiling water and mix well to avoid lumps.

Reduce the flame to low and let it cook for a few minutes or until the semolina gets cooked.

Turn off the flame and let it cool down.

When the semolina mixture is warm enough to handle, grease your palms and knead the mixture to make a smooth dough.

Divide the dough into 15 equal portions and set aside.

Divide the coconut stuffing into 15 equal portions and set aside.

Flatten each dough ball and keep pressing with your greased finger to form a disc or cup.

Place the coconut stuffing ball in the center.

Bring the edges together and seal it well.

If you want to make pleated modaks, refer to this Modak Recipe.

Repeat the same procedure until all the dough finishes.

If you are not able to make the modak shape, just make it round. Refer Poornam Kudumulu to make round modaks.

Arrange them on steaming plates or idli plates and steam cook on high flame for 10 minutes.

Let them cool and serve!

Few more ganesh chaturthi naivedyam recipes on the blog:

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5 from 1 vote

Easy Rava Modak Recipe

An easy and delicious semolina or rava modak stuffed with a sweet coconut filling. A great recipe for ganesh chaturthi festival.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: Indian

Keyword: Ganesh Chaturthi Prasadam, Modak Recipes, naivedyam, rava modak recipe

Servings: Modaks

Calories: 95kcal

Author: Hari Chandana Ponnaluri

Ingredients

For Stuffing

1 Cup Grated Fresh Coconut
½ Cup Jaggery
¼ Teaspoon Cardamom Powder

For Outer Layer

1 Cup Semolina / Sooji
2 Cups Water
1.5 Tablespoon Sugar
1 Teaspoon Ghee

Instructions

Combine the coconut and jaggery in a pan and let the jaggery dissolves completely.
Stir continuously over medium flame until you get a thick mixture.
When the mixture thickens, add cardamom powder and mix well.
Remove it from the flame and let it cool.
To prepare the outer layer, take 2 cups of water, sugar, and a teaspoon of ghee in a vessel and bring it to a rolling boil.
Slowly add semolina to the boiling water and mix well to avoid lumps.
Reduce the flame to low and let it cook for a few minutes or until the semolina gets cooked.
Turn off the flame and let it cool down.
When the semolina mixture is warm enough to handle, grease your palms and knead the mixture to make a smooth dough.
Divide the dough into 15 equal portions and set aside.
Divide the coconut stuffing into 15 equal portions and set aside.
Flatten each dough ball and keep pressing with your greased finger to form a disc or cup.
Place the coconut stuffing ball in the center. Bring the edges together and seal it well
Repeat the same procedure until all the dough finishes.
Arrange them on steaming plates or idli plates and steam cook on high flame for 10 minutes.
Serve!

Nutrition

Banana Sheera Recipe - How to Make Prasadacha Sheera Recipe + Step by Step Photos

August 21, 2014

Prasadacha Sheera or Banana Suji Ka Halwa Recipe - Traditional Maharashtrian sweet dish made with semolina, banana, ghee and nuts.

What is Prasadacha Sheera?

Sheera is an Indian sweet pudding or halwa made with semolina or sooji. There are many variations of sheera and Prasadacha Sheera or Banana Sheera is one of them from Maharashtrian Cuisine. It is traditionally made during festivals and pujas such as Ganesh Chaturthi, Satyanarayana Puja and Durga Puja.

Ingredients for Banana Sheera:

Semolina or Sooji

Banana

Sugar

Ghee

Cardamom

Nuts

If you are looking for more halwa recipes then check the below recipes

More Halwa Recipes on the blog:

How to Make Banana Sheera Recipe with Step by Step Photos:

Heat 3 tablespoons of ghee in a pan. Add and fry the cashews and raisins to golden brown color. You can also use almonds. Keep the fried nuts aside.

In the same ghee, add the semolina and fry continuously on medium-low flame for 6 - 7 minutes or until it becomes light golden brown color.

Add the chopped bananas and combine well.

Add 1 ¼ cups of hot water little by little to the semolina mixture and stir continuously.
Cook on a flame for a couple of minutes or until the semolina gets cooked.

When the semolina mixture becomes dry, add sugar and cardamom powder and mix.

Let the sugar dissolves completely. Keep stirring.

When the mixture thickens, add the fried cashews and raisins and mix everything.

How to Make Prasadacha Sheera Recipe below:

Print Recipe

Banana Sheera Recipe or Prasadacha Sheera Recipe

How to Make Prasadacha Sheera Recipe with step by step photos. Traditional Indian sweet dish made with semolina, banana, ghee and nuts.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: Indian, Maharashtrian

Keyword: authentic, Ganesh Chaturthi Prasadam, sheera recipes, traditional food for festivals

Servings:

Calories: 231kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Semolina
2 small Bananas chopped (approx. ¾ cup)
1 ¼ cup Water
6 tablespoon Sugar
3 tablespoon Ghee
¼ teaspoon Cardamom Powder
Cashews and Raisins as needed

Instructions

Heat ghee in a pan. Add and fry the cashews and raisins to golden brown color. Keep them aside.
In the same ghee, add the semolina and fry continuously on medium-low flame for 6 – 7 minutes or until it becomes light golden brown color.
Add the chopped bananas and mix.
Add the hot water little by little, while stirring it continuously.
Cook on a flame for a couple of minutes or until the semolina gets cooked.
When the semolina mixture becomes dry, add the sugar and cardamom powder and mix.
Let the sugar dissolves completely. Keep stirring.
When the mixture thickens, add the fried cashews and raisins and mix everything.
Turn off the flame and serve warm or cold.

Nutrition

Atukula Daddojanam Recipe - Thayir Aval - Dahi Poha - Mosaru Avalakki - Krishnashtami Naivedyam Recipes

August 16, 2014

Ingredients:

1 cup Thick Flattened Rice / Poha
1.5 cups Yogurt or as needed
¼ cup Milk, boiled and cooled
1 - 2 Green Chillies, finely chopped
1 ½ teaspoon Ginger, finely chopped or grated
¾ teaspoon Mustard Seeds
¾ teaspoon Chana Dal
¼ teaspoon Urad Dal
1 Sprig Curry Leaves
A big pinch of Hing
1 tablespoon Oil
2 Dried Red Chillies
Salt to taste

Instructions:

Wash the poha in water till they soften. Drain and keep it aside for a few minutes.
In a bowl, combine the poha, milk, yogurt and salt. Mix well.
Add little more yogurt to get the desired consistency.
Heat oil in a pan for seasoning.
Add the mustard seeds, chana dal and urad dal and let them splutter.
Add the chopped green chillies, ginger, curry leaves, dry chillies and hing and fry for a few seconds.
Pour this over the poha mixture and mix until well combined.
Serve immediately.

Poha Peanut Laddo Recipe - Atukula Palli Ladoo- Aval Laddu for Gokulashtami

August 13, 2014

Delicious South Indian sweet balls prepared with beaten rice, sugar, peanuts, cardamom and ghee.

What is Poha Peanut Laddu?

Poha laddu is a traditional South Indian sweet balls usually made with flattened rice or beaten rice and sugar or jaggery. I have added some peanuts to the traditional aval laddu or poha laddu to enhance the taste and texture.

Poha is also known as Atukulu in Telugu, Aval in Tamil and avalakki in kannada.

It can be served as a prasadam or naivedyam for festivals such as Krishnastami or Ganesh Chaturthi!

Ingredients needed:

Poha: You can use a thick or thin variety of poha in this recipe. Just make sure you roast them well.

Peanuts: If you have roasted peanuts in hands, you can use them.

Edible Camphor: It is also known as "Pacha Karpooram" in Telugu. You can skip it if you don't have but it gives the divine flavor.

Nuts: I have used cashew pieces to add the extra crunch.

Sugar

Ghee

Cardamom

How long can I store them for?

If you store them properly in an airtight container, they keep well for 2 weeks.

Serving suggestions for aval ladoo:

They can be served as a sweet snack with a cup of tea or coffee.

They are perfect for gifting during Diwali festival.

If you are looking for some Aval recipes or Atukula recipes for Gokulastami or Janmastami festival, this recipe is perfect!

You might also love these recipes:

How to make Palli Atukula Ladoo recipe below:

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Poha Peanut Laddu Recipe

Innovative and delicious laddu or sweet balls made with flattened rice, peanuts, sugar and ghee.

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack, Sweet

Cuisine: South Indian

Keyword: ladoo recipes, poha recipes, traditional food for festivals

Servings: laddus

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Poha / Flattened Rice any variety
½ cup Sugar
¼ cup Peanuts
¼ cup Ghee
A pinch of Edible Camphor
⅛ teaspoon Cardamom Powder
5 Cashews

Instructions

Dry roast the flattened rice on a low – medium flame till it becomes crispy and golden color.
Remove it from flame and let them cool completely.
Dry roast the peanuts on a medium flame till they turn a brown color.
Let them cool completely.
Remove the skin of the peanuts completely and grind into a coarse powder. Keep it aside.
Grind the roasted poha into a very fine powder and keep it aside.
Grind the sugar into a powder and set aside.
Combine the powdered poha, powdered sugar, peanut powder, cardamom powder and crushed edible camphor in a wide bowl. Mix well until combined and set aside.
Break the cashews into tiny pieces.
Heat ghee and fry the cashews pieces to golden color.
Pour the heated ghee over the poha mixture and mix well with a spoon.
When the mixture is warm enough to handle, make laddoos out of it.
Store in an airtight container.

Gokulashtami Recipes - Sri Krishna Janmashtami Recipes - Krishna Jayanthi Naivedyam Recipes 2014

August 12, 2014

Krishnashtami / Gokulashtami / Janmashtami Special Prasadam Recipes

Poha Peanut Laddu	Thayir Aval	Pori Uundai
Maida Chegodilu	Gathiya	Chegodilu
Putnala Murukku	Daimond Cuts	Gulab Jamuns
Roasted Phool Makhana	Senaga Pappu Payasam	Gur Pare
Microwave Palkova	Ash Gourd Jaggery Halwa	Tambittu
Suji Kakara Pitha	Rajgira Burfi	Makhane Ki Kheer
Sabudana Kheer	Sooji Ki Kheer	Vermicelli Kheer
Jaggery Rava Kesari	Pineapple Kesari	Milk Rava Kesari
Shakarkandi Halwa	Doda Burfi	Mawa Coconut Jaggery Laddu
Gulab Jamuns	Mawa Besan Laddu	Til Mawa Laddu
Microwave Besan Laddu	Khoya Chocolate Burfi	7 Cup Burfi
Kova Kajjikayalu	Kesar Peda	Chekkalu
Puran Poli	Kaju Katli	Coocnut Laddu
Rasgulla	Chenna Ki Kheer	Custard Powder Halwa
Rava Condensed Milk Laddu	Gulab Jamun with rabri	Pumpkin Halwa
Besan Ka Halwa	Besan Butter Burfi	Vermicelli Coconut Burfi
Rava Coconut Laddu	Peanut Murukulu	Rava Appalu
Vermicelli Laddu	Mysore Pak	Rava Kesari
Besan Peda	Peanut Jaggery Laddu	Aava Daddojanam
Aloo Sev	Kara Sev	Namak Pare
Palli Unda	Rava Condensed Milk Laddu	Bellam Sunnundalu
Venna Murukulu	Sweet Poha	Atukula Pulohora
Rava Coconut Laddu	Coconut Poha	Potato Murukku
Sesame Seeds Laddu	Nuvvula Appalu	Sesame Chikki
Pachadara Sunni	Kobbari Chegodilu	Omapodi
Peanut Ladoo	Poha Laddu	Poha Kheer
Palakayalu	Venna Undalu	Pala Munjalu

Kesar Peda Recipe - Step by Step Recipe - Krishna Janmashtami Special Recipes

August 11, 2014

kesar peda recipe, how to make kesar peda

If you are looking for more Gokulashtami Recipes then do check Rava Laddu, Atukula Pulihora, Kobbari Atukulu, Venna Murukulu, Besan Peda, Chana Dal Payasam and Sabudana Payasam.

Kesar Mawa Peda Recipe - How to make Saffron Peda

Prep Time: 5 mins | Cook time: 10 mins | Makes: 10 pedas

Author:Hari Chandana P
Cuisine: Indian
Recipe type: Dessert

Ingredients:

1 cup Unsweetened Khoya / Mawa, crumbled
¼ cup Sugar
A pinch of Saffron
1 - 2 tablespoon Milk
⅛ teaspoon Cardamom Powder

kesar peda with khoya, how to prepare saffron peda

Instructions:

Soak saffron in hot milk for 5 minutes and crush it well. Keep it aside.

Take the crumbled khoya in a pan and fry for a minute.
Add the saffron milk, sugar and cardamom powder and mix well.
Let the sugar dissolves completely.

Keep stirring on medium - low flame until the mixture thickens.

Remove from the flame and let it cool down.
When the mixture is warm enough to handle, knead it into a smooth dough. Grease your hands with little ghee if needed.

Divide the peda mixture into 10 equal sized balls.

Shape the balls into flat discs and press them with a peda mold.
Let them set and cool down.
Consume within 2 days.

You might also like to check these Recipes:

Raksha Bandhan Recipes - Rakhi Special Recipes - 45 Sweets Recipes for Raksha Bandhan

August 7, 2014

Raksha Bandhan Special Sweet Recipes 2014

Shakarkandi Halwa	Doda Burfi	Mawa Coconut Jaggery Laddu
Gulab Jamuns	Mawa Besan Laddu	Til Mawa Laddu
Microwave Besan Laddu	Khoya Chocolate Burfi	7 Cup Burfi
Microwave Palkova	Ash Gourd Jaggery Halwa	Tambittu
Suji Kakara Pitha	Rajgira Burfi	Makhane Ki Kheer
Sabudana Kheer	Sooji Ki Kheer	Vermicelli Kheer
Jaggery Rava Kesari	Pineapple Kesari	Milk Rava Kesari
Kova Kajjikayalu	Falooda	Mango Kulfi
Puran Poli	Kaju Katli	Coocnut Laddu
Rasgulla	Chenna Ki Kheer	Custard Powder Halwa
Rava Condensed Milk Laddu	Gulab Jamun with rabri	Pumpkin Halwa
Besan Ka Halwa	Besan Butter Burfi	Vermicelli Coconut Burfi
Rava Coconut Laddu	Shahi Tukra	Ragi Coconut Burfi
Vermicelli Laddu	Mysore Pak	Rava Kesari
Besan Peda	Peanut Jaggery Laddu	Gur Pare

You might also like to check these Recipes:

Chekkalu Recipe - How to Make Andhra Pappu Chekkalu Recipe {Video}

August 4, 2014

Chekkalu Recipe - A super crunchy, delicious and traditional Andhra snack using rice flour.

What are Chekkalu?

Chekkalu or Pappu Chekkalu are South Indian style savory crackers made with rice flour, chana dal and spices . Massively popular among the kids and adults alike due to their crunchy nature and rich texture, these deep-fried crackers are traditionally made during festivals such as Krishnastami, Deepavali, Sankranti and Ugadi. Though these are native to Andhra Pradesh, one can find them in various forms across South India. Though there is a slight difference in the making of such snacks across states, they are very similar to Thattai in Tamilnadu and Nippattu in Karnakata.

What are the variations of Chekkalu?

Who doesn't love customized food? Chekkalu can easily be custom-prepared by substituting channa dal with peanuts or sesame seeds and substituting red chilli powder with green chilli paste.

Can I use Store-Bought Rice Flour?

Absolutely Yes! You can use fine store-bought rice four.

How long Chekkalu are good for?

They stay fresh for about 3 weeks if you store in an airtight container. No need to store in the refrigerator.

Few tips to Make the Best Chekkalu at home:

Make sure you use the fine rice flour to prepare the chekkalu.
Do not skip adding hot oil to the flour while making the dough, it will make them crispy.
The dough should be smooth and non-sticky.
Always cover the prepared dough to prevent it from drying.
Make sure you flatten the dough evenly to make a thin round disc.
The flame should neither be too high nor too low while frying.
If oil is too hot, chekkalu won't be crunchy.
If the oil is not hot enough, chekkalu will absorb so much oil.

Few More Andhra Recipes on the blog:

How to Make Chekkalu Recipe Video below:

Print Recipe

Chekkalu – A Classic Andhra Snack Recipe

How to Make Chekkalu Recipe - A traditional Andhra savory crackers made with rice flour, lentils and spices.

Prep Time25

Cook Time30

Total Time55

Course: Snack

Cuisine: Andhra, South Indian

Keyword: authentic, Indian Food, Snacks

Servings: Crackers

Calories: 63kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Rice Flour
2 tablespoon Chana Dal
1 teaspoon Red Chilli Powder or as needed
1 teaspoon Cumin Seeds
⅛ teaspoon Hing
Salt to taste
Oil for deep frying

Instructions

Soak the chana dal in water for an hour and drain. Keep it aside.
Combine the rice flour, salt, red chilli powder and hing in a mixing bowl. Mix everything until well combined.
Add 2 tablespoons of hot oil to the flour and combine well.
Add the soaked chana dal and mix.
Add water (approx. 1 cup) little by little to make a smooth dough.
The dough should be soft and non sticky. Keep covered.
Divide the dough into 25 – 27 equal sized balls. Keep covered.
Heat oil in a pan for deep frying the chekkalu.
Grease your palm with little oil and place a dough ball on a greased plastic sheet.
Flatten the dough ball evenly with your fingers till it is thin.
Prick them with a fork to prevent puffing up.
Once the oil is hot, keep the flame in medium.
Carefully take the flattened dough off the plastic sheet and drop in hot oil.
Deep fry them over medium flame until they are golden brown.
Drain them on paper towels.
Repeat the same process with the rest off the dough balls.
Let them cool completely and store in an airtight container.

Video

Nutrition

Andhra Chekkalu Recipe with Step by Step Photos:

Start the process with soaking 2 tablespoons of chana dal for an hour.
Drain and keep it aside.

In a mixing bowl, add the rice flour, salt, red chilli powder, hing and cumin seeds. Mix everything until well combined. If you want to replace the red chili powder with green chilli paste, add it at this stage.

Now add two tablespoons of hot oil to the flour mixture and combine together well.

Now add the soaked and drained chana dal to the flour mixture and combine.

Sprinkle water(approx. 1 cup) little by little and knead to make a smooth dough.

The dough should be soft, smooth and non-sticky.

Divide the dough into 25-27 round balls. Keep them covered to prevent them from frying.

Heat oil in a pan for deep frying the chekkalu.
Grease your palm with little oil and place a dough ball on a greased plastic sheet.
Flatten the dough ball evenly with your fingers till it is thin.

Prick the flattened dough discs with a fork to prevent puffing up.

Once the oil is hot, keep the flame in medium.
Carefully take the flattened dough off the plastic sheet and drop in hot oil.

Deep fry them over medium flame until they are golden brown.
Drain them on paper towels.
Repeat the same process with the rest of the dough balls.
Let them cool completely and store in an airtight container.