Jeedipappu Pakam - Andhra Special Cashew Sweet

December 3, 2010

Jeedipappu Bellam Achu or Kaju Pakam Recipe - A traditional Andhra sweet made with cashew nuts and jaggery.

What is jeedipappu pakam?

Jeedipappu Pakam or Jeedi Pappu Achu is a very famous and traditional Andhra sweet made with whole cashew nuts and jaggery. The texture and taste of Kaju Pakam are completely different from Kaju Chikki.

Traditionally, we don't cut them into squares as I did here. We make a small or large disc shape Jeedipappu Achu and just break them into uneven size pieces.

This traditional cashew sweet requires only 3 ingredients to make. The addition of cardamom will give a great flavor but it is totally optional.

How to make it vegan?

Replace ghee with coconut oil to make it vegan.

How long can I store it for?

It can be stored in an airtight container for up to 10 days.

Serving suggestions:

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

You can also make it during Indian festivals such as Diwali, Janmashtami, or Sankranti.

Tips:

Do not skip ghee. It will give a good texture and taste to the sweet.

The jaggery syrup consistency is very important to get the perfect Kaju Pakam.

Do not forget to stir after removing the pan from the heat. It helps to coat the jaggery evenly.

You can also add a little bit of yellow food color to the jaggery syrup to get the store-bought jeedipappu pakam look.

Step by step preparation:

Heat a heavy-bottomed pan and add whole cashew nuts.

Keep stirring and roast them on a low flame for about 2 minutes. No need to change the color.

Turn off the flame and let them cool completely.

Combine the chopped jaggery and little water in a pan or vessel. The amount of the water should be just enough to immerse the jaggery.

Keep mixing to dissolve the jaggery.

When the jaggery is completely dissolved, strain the syrup to remove any impurities if needed.

Then continue boiling the syrup until you get a thick and soft ball consistency.

To check the consistency, drop a little bit of syrup in water and you should be able to gather the syrup and make a ball.

Now reduce the flame to low and add ghee and cardamom powder. Mix well to combine.

Now add the roasted cashews to the prepared jaggery syrup and combine.

Keep stirring over a low flame for about 2 minutes.

Now remove the pan from the flame.

Continue stirring for another 5 minutes until you get a thick and well-coated cashew mixture.

Don't let it cool completely.

When it is thick and heavy, transfer it to a greased plate.

Flatten the mixture with a rolling pin or greased hands when it is still warm.

Shape the mixture into a disc or cut it into pieces.

Store in an airtight container.

Few more traditional Andhra sweet recipes:

How to make jeedipappu pakam recipe video below:

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Jeedipappu Pakam - Andhra Style Cashew Brittle Recipe

How to Make Jeedipappu Achu or Kaju Pakam Recipe with step by step photos and video. A traditional Andhra sweet made with cashews and jaggery

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Snack, Sweet

Cuisine: Andhra, Indian, South Indian

Servings:

Calories: 253kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Cashew Nuts
1.5 cups Jaggery
1 teaspoon Ghee
A big pinch of Cardamom Powder optional

Instructions

Heat a pan and dry roast cashew nuts over a low flame for 4-5 minutes.
Turn off the flame and keep them aside.
Take jaggery and little water in a pan and keep mixing.
When the jaggery is completely melted, strain the syrup to remove any impurities if needed.
Boil the syrup until thick and soft ball consistency.
To check the consistency, drop little bit of syrup in water and you should be able to gather the syrup and make a ball.
Now add ghee and cardamom powder and mix everything well.
Reduce the flame to low and add the roasted cashews and keep mixing for 2 minutes.
Remove the pan from the heat and continue mixing for another 5 minutes until you get a thick mixture.
Transfer to a greased plate and flatten it with greased hands or rolling pin when it is still warm.
Cut into pieces if needed.
Store in an airtight container.

Video

Notes

Do not skip ghee. It will give a good texture and taste to the sweet.

The jaggery syrup consistency is very important to get the perfect Kaju Pakam.

Do not forget stirring after removing from the heat. It helps to coat the jaggery evenly.

Nutrition

Chilakada Dumpala Kobbari Vepudu ~ Sweet Potato and Coconut Fry

November 26, 2010

Ingredients :
Chopped Sweet Potato : 1 cup
Dry Coconut Powder : 1 tbsp
Red Chilli Powder : ½ tsp
Oil : 1 tbsp
A big pinch of turmeric powder
Salt to taste

Method :

Wash, peel and chop the sweet potato into small pieces and set aside. Heat a tablespoon of oil in a pan, add the chopped sweet potato and turmeric powder and mix well. Cover with a lid and let them cook for till soft. Stir occasionally. Open the lid and fry until light golden color. Add the dry coconut powder, red chilli powder and salt and fry for few seconds. Turn off the heat and serve with hot steamed rice.

Other Names : Chilagada Dumpa Kobbari Karam, Sweet Potato and Coconut Fry.

Gutti Vankaya Ulli Karam ~ Stuffed Eggplant with Onion

November 25, 2010

Ingredients :Eggplants : 6
Onions : 2
Tamarind Pulp : 1 tsp
Ginger : 1 inch piece
Garlic Pods : 1 or 2
Red Chilli Powder : ½ to 1 tsp
Salt to taste
A big pinch of turmeric
Oil : 2 tbsp

Method :

Grind the chopped onions, ginger, garlic, salt, red chilli powder, tamarind pulp and turmeric powder to a paste. Heat a table spoon of oil in a pan. Add and fry the onion mixture for 8 to 10 minutes. Turn off the heat and cool. Wash the eggplants and make a plus shape slit and set aside. Heat a table spoon of oil in a wide pan, add the eggplants and close the lid and let it cook completely. Turn off the flame and allow it to cool. Stuff the eggplants with fried onion mixture and serve with hot steamed rice.

Nuvvula Laddu Recipe - Chimmili - Til Ke Ladoo - Sesame Laddu Recipe

November 25, 2010

Nuvvula Laddu / Ellu Urundai / Til Ke Laddu - A classic and quick Indian sweet snack made with sesame seeds and jaggery.

Nuvvundalu or Sesame Seeds laddu is traditional and super healthy Indian sweet snack made with white sesame seeds and jaggery. These laddus are very famous across India and known as Til Ke Laddu in Hindi, Ellu Urundai in Tamil, Ellu Unde in Kannada and Chimmili or Nuvvula Undalu in Telugu. These laddus are usually made during winter and makar sankranti festival. There is another version of making til ladoo which uses jaggery syrup to roll the laddus.

Few More Makar Sankranti Recipes:

Frequently Asked Questions about Til Ladoo Recipe:

Can I skip roasting sesame seeds?

No, roasting the sesame seeds will give a great flavor and taste.

How long can I store these sesame laddus?

They stay fresh for about 20 days in an airtight container. No need to store in the refrigerator.

Can I also add any other nuts?

Yes, you can. Please check my Peanut Sesame Laddu Recipe

Why I am not able to shape laddus?

If you are not able to shape the laddus, add some hot ghee to the mixture and roll.

Can I add fresh or desiccated coconut?

Yes, you can. If you are using fresh coconut, you will need to saute the coconut for 3-4 minutes to get rid of moisture. Also, they won't stay fresh for long if you use coconut.

How to Make Til Ke Laddu Recipe Video Below:

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5 from 1 vote

Nuvvula Undalu or Sesame Jaggery Laddu Recipe

How to Make Til Ke Laddu or Ellu Urundai or Nuvvula Chimmili Recipe with step by step photos and video. A healthy and quick sweet snack made with sesame seeds and jaggery.

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Snack

Cuisine: Indian

Keyword: Indian Sweets, Makar Sankranti Recipes

Servings: Laddus

Calories: 149kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup White Sesame Seeds
¾ cup Jaggery

Instructions

Heat a heavy bottomed pan. Add and roast the sesame seeds over the low flame until they are a light golden color.
Do not burn the seeds.
Transfer them to a plate and let them cool completely.
Grind the roasted seeds to a coarse powder. Add the jaggery to it and grind it together.
Shape the mixture into round balls and store in an airtight container.

Video

Nutrition

Chimmili or Nuvvula Laddu Recipe with Step by Step Photos:

Measure sesame seeds and add them to a heavy bottomed pan.

Keep roasting continuously over a low flame until the sesame seeds are light golden color. Do not burn the seeds.
Let them cool completely.

Transfer the roasted nuts to a blender jar or mixie.

Blend until you get a little coarse powder.

Chop and measure jaggery and add it to the coarsly ground sesame seeds.

Blend it together well.

Check if you are able to share the mixture.

Transfer it to a bowl or plate.
Take some portion out of it and roll tightly to make laddus.
Store them in an airtight container and serve as a snack.

Pesarapappu Ulli Pachadi ~ Roasted Moong Dal and Onion Chutney

November 22, 2010

Ingredients :Split Moong Dal : 1 cup
Onion : 1 small sized
Tamarind : Gooseberry sized ball
Whole Red Chillies : 6 to 8
Cumin Seeds : 1 tsp
Oil : 1 tsp
Salt to taste

Method :

Heat one teaspoon of oil in a heavy bottomed pan. Add the moong dal, cumin seeds and whole red chillies and roast them on medium flame till they turn into light brown color. Switch off the flame and allow it to cool. Peel and chop the onion into small pieces and set aside. Grind the roasted moong dal, sat and tamarind by adding water. Now add the chopped onion and grind again into a coarse paste. Transfer the chutney into a bowl. Serve with hot steamed rice and dollop of ghee.

Vellulli Palleelu ~ Garlicky Peanuts

November 19, 2010

Ingredients :Peanuts : 1 cup
Garlic : 1 clove
Curry Leaves : 4
Red Chilli Powder : ¼ tsp
Salt to taste
Ghee : ½ tsp

Method :

Dry roast the peanuts until brown color and allow it to cool. Remove the husk and set aside. Heat ghee in a pan. Add the curry leaves and fry for few seconds. Then add the roasted peanuts, salt, crushed garlic and red chilli powder and fry for a minute. Turn off the flame and serve as a snack.

Other Names : Vellulli Verusenagapappu, Garlicky Roasted Peanuts

Gummadikaya Patoli ~ Red Pumpkin Usli

November 15, 2010

Ingredients :Chopped Pumpkin : 2 cups
Onion : 1 big sized
Chana Dal : ¼ cup
Chopped Ginger : 2 tsp
Green Chillies : 2
Red Chilli : 1Mustard Seeds : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 2 stems
Red Chilli Powder : ¼ tsp
Salt to taste
A big pinch of turmeric powder Oil : 1 tbsp

Method :

Soak the chana dal in water for 2 hours and grind into a coarse paste along with green chillies, ginger and little water. Pressure cook it for 3 whistles. Turn off the flame and wait until the pressure go off. Mash the chana dal mixture and set aside. Wash, peel and chop the pumpkin into small pieces and keep aside. Peel and chop the onion into small pieces and set aside. Heat one table spoon of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves, red chillies and chopped onion and fry for two minutes. Now add the chopped pumpkin, salt, turmeric and little water and mix well. Cover with a lid and let it cook completely. When it's done add the mashed chana dal mixture and red chilli powder. Mix well and fry for two minutes. Switch off the flame serve with steamed rice and dollop of ghee.

Other Names : Erra Gummadikaya patodi, Red Pumpkin Usili.

Boondi Laddu Recipe

November 11, 2010

Ingredients :For the boondi batter :

Gram Flour/ batter : 2 and ½ cups
Water : 2 and ½ cups or more

For the sugar syrup :

Sugar : 2 ½ cups
Water : 1 ½ cups
Cardamom Powder : 1 tsp
A big pinch of Cooking Camphor (Pacha Karpooram)

For Garnish :

Cashews and Raisins

Oil / Ghee for Deep Frying

~ Boondi Ladle ~

Method :

1. Mix together gram flour and water and keep aside. Heat ghee or oil in a wide vessel.

2. Pour the besan batter through the boondi ladle in hot oil and deep fry them till light golden color.

3. Remove from the oil and set aside.

4. Grind some of the boondi into coarse powder and set aside.

5. Mix the sugar and 1 ½ cups of water and make a one thread sugar syrup. Add the cardamom powder and cooking camphor to the sugar syrup. Turn off the flame and set aside. Mix the boondi, fried dry fruits and powdered boondi into the sugar syrup and leave for two hours.

6. Take a little portion of boondi mixture and shape into round and tight laddoos.

7. Store in a airtight container.

Other Names : Boondhi Laddoo, Bundi Ladoo.

Vermicelli and Roasted Gram Chakli ( Murukulu )

November 10, 2010

Ingredients :Vermicelli : 1 cup
Rice Flour : 2 cups
Roasted Gram Powder : 1 cup
Sesame Seeds : 2 tbsp
Butter : 1 tbsp
Red Chilli Powder : 1 tsp
Salt to taste
Oil for deep frying

Method :

Soak the vermicelli in 1 ½ cups of water for 2 hours. Then mash the vermicelli with fingers and add the rice flour, roasted gram powder, butter, salt, sesame seeds and red chilli powder to it. Mix well and knead a soft dough. Heat oil for deep frying. Fill the chakli maker with the dough and press the maker over the hot oil. Make small round shape chakli. Deep fry them until golden brown color on both sides. Remove from the oil and store in a airtight container. Serve as a snack.

Corn and Spinach Fritters

November 9, 2010

Mokkajonna Palakoora Vadalu ~ Corn and Spinach Vada
Ingredients :Corn Kernels : 1 cup
Chopped Spinach : 1 cup
Rice Flour : 2 tbsp
Onion : 1
Green Chillies : 5
Chopped Ginger : 2 tsp
Salt to taste
Oil for deep frying
Chopped fresh Coriander leaves

Method :

Peel and chop the onion into small pieces and set aside. Grind the corn kernels along with chopped ginger and green chillies into a coarse paste. Add the chopped spinach, chopped onion, salt, rice flour and chopped coriander leaves. Mix well and keep aside. Apply little water or oil on palm. Take small lime size ball of corn batter, flatten them a little and deep fry them in hot oil till they turn golden brown color. Remove from the oil and serve hot with mint chutney or tomato ketchup.

Other Names : Mokkajonna Pakakura Vadalu, Corn and Palak Vada

Gummadikaya Senagapindi Kura ~ Red Pumpkin Curry with Besan

November 8, 2010

Gummadikaya Senagapindi Koora ~ Red Pumpkin Curry with Gram Flour
Ingredients :Chopped Red pumpkin : 1 cup
Gram Flour (Besan) : 2 tsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Whole Red Chilli : 1 or 2
Curry Leaves : 1 stem
Red Chilli Powder : ½ tsp
A pinch of turmeric powder
Salt to taste
Oil : 2 tsp

Method :

Wash, peel and chop the pumpkin into small pieces and set aside. Heat two teaspoons of oil in a vessel and add the mustard seeds,chana dal and urad dal and let them splutter. When the seeds stop popping, add the curry leaves and red chillies and fry for few seconds. Add the chopped pumpkin, turmeric, salt and little water and mix well. Cover with a lid and let it cook completely. When it's done, add the gram flour and red chilli powder and fry for two minutes. Turn off the flame and serve hot with steamed rice.

Dosakaya Pappu Recipe ~ Andhra Style Yellow Cucumber Dal Recipe

November 6, 2010

Dosakaya Pappu Recipe - A typical Andhra Dal / Side dish made with lentils and yellow cucumber.

how to make dosakaya pappu recipe, andhra style dal recipes

Cucumber Dal and Drumstick Rasam

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Dosakaya Pappu Recipe - Andhra Yellow Cucumber Dal Recipe

How to Make Andhra Dosakaya Pappu - A typical Andhra style dish made with lentils and yellow cucumber.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, Indian, South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Toor Dal / Split yellow pigeon peas
1.5 cups Yellow Cucumber chopped
2 Green Chillies
½ teaspoon Mustard Seeds
½ teaspoon Chana Dal
½ teaspoon Urad Dal
¼ teaspoon Turmeric Powder
⅛ teaspoon Hing
Gooseberry size ball Tamarind
1 sprig Curry Leaves
1 Dried Red Chilli
Red Chilli Powder as needed
Sat to taste
1 teaspoon Oil

Instructions

Soak the tamarind in water for 10 minutes and squeeze the water out of it and set aside.
Put the rinsed toor dal, chopped cucumber, turmeric, slit green chillies and 1.5 cups of water in a pressure cooker and cook for 3 – 4 whistles.
Switch off the heat and wait until the pressure go off.
Add the tamarind extract, salt and red chilli powder to the cooked dal and let it simmer for 5 minutes.
Heat oil in a pan for seasoning and add the mustard seeds, chana dal and urad dal. Let them splutter.
Add the curry leaves, broken red chilli and hing and stir for few seconds. Switch off the flame
Add the seasoned ingredients to the dal and mix well.
Serve hot with rice or roti.

Method:

Soak the tamarind in water for 10 minutes and squeeze the water out of it and set aside.
Put the rinsed toor dal, chopped cucumber, turmeric, slit green chillies and 1.5 cups of water in a pressure cooker and cook for 3 - 4 whistles.
Switch off the heat and wait until the pressure go off.
Add the tamarind extract, salt and red chilli powder to the cooked dal and let it simmer for 5 minutes.
Heat oil in a pan for seasoning and add the mustard seeds, chana dal and urad dal. Let them splutter.
Add the curry leaves, broken red chilli and hing and stir for few seconds. Switch off the flame
Add the seasoned ingredients to the dal and mix well.
Serve hot with rice or roti.

You might also like to check these Recipes:

How to Make Dosakaya Pappu Recipe with Video: