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Query from: rajshree, canada, 10/11/05
Topic: HINDI-ENGLISH      Submitted on:
i want traditional andhra sweet receipe

Rate = 3 (Rated by 4 Council Members)
[ This query closed ]
Response from: Mrs. Sai Sai,   
Registered Member on

Some of the Traditional Andhra Sweets are bobbatlu, purnam burulu,Kaja, Kajjikayalu, Sunnundalu, Laddu etc.

Recipe for bobbatlu Please see this link…

Ingredients :

Maida - 1 cup Oil - ½ Cup Salt - to taste

Filling : Bengal gram dal - 1 cup Jaggery - ½ cup Cardamom powder - ½ tsp

Method :

Make a very soft dough with the maida, oil and salt and keep aside, Pressure cook the dal, drain the water and mash to a fine paste with jaggery and cardamom powder. Divide the dough into equal portions and roll it. Place a ball of the dal mixture in the centre. Close the maida dough over it sealing the edges carefully and roll out like a chapathi. roast on a tava without oil and serve hot with ghee.

You can use sugar instead of Jaggery.

Rate = 3 (Rated by 3 Council Members)

Thank this advisor   
Response from: Vini K ,   
Council Member on
hi, there are many traditional recipes from Andhra like boorelu,bobbatlu,chandrakanthalu,kajalu, is the recipe for kajalu from… ist of ingredients:

* 11/2 cup refined wheat flour 186 * 2 tablespoons rice flour 18.76 * 2 cups sugar 400 * 5 tablespoons butter 62.55 * 1 pinch baking soda 0.5 * clarified butter (ghee) for deep frying

Cooking procedure: Step 1:Mix flour, 2 tablespoons of butter and baking soda along with a little water to make a soft dough(similar in consistency to that of chapati). Keep aside for fifteen minutes.

Step 2:After setting aside the dough for fifteen minutes, knead the dough ball until soft(for about ten minutes).

Step 3:Now, divide dough into lime sized balls. Keep aside.

Step 4:In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.

Step 5:Roll out each lime sized dough ball, like you would, a chapati.

Step 6:Now, spread 1 teaspoon of rice flour and butter mix from step 4 over the top surface of the chapati and roll it up closely(forgive the analogy, but it is similar to rolling up a carpet).

Step 7: Now, cut this rolled chapati (along its length) into 1 inch wide pieces.

Step 8: Take each piece and stretch it, now, along its width to about 1.5 inches.

Step 9: Do similarly for the rest of the dough balls.

Meanwhile, heat sugar with 1 cup of water, until sugar dissolves and syrup looks thick. To test whether the syrup is ready, take a drop between your fingers. It should feel sticky and stretch a little. Remove syrup from heat.

Heat ghee in a thick bottomed pan, on medium heat, until it is hot. (It should not be smoky hot). Add a batch of kajas and fry over low heat until golden yellow.

Remove from heat and immediately add to the syrup. Stir gently a few times so that the kajas are well coated with syrup and leave in the syrup until the next batch of kajas are ready to go into the syrup.

At this stage remove the previous batch of kajas and place them on a plate to cool.

Storage Tips: Kajas taste fresh for up to two or three days.

Store in a plastic container in a cool, dry place.

Additional Info: Note: You may adjust the consistency of syrup according to your taste. You may also use cooking oil to deep fry the kajas, though, they will taste much inferior to those fried in clarified butter. From…-- chakkarapongal: Ingrediants 2cups rice 1 cup pesarapappu, if desired 2 cups can also be used 2 cup bellam or more acc. to taste 1 spoon cashew nuts 1 spoon kismis 5 cardamom 1 cup ghee Process 1. fry rice and pappu separately with out ghee. pressure cook together adding water.

take bellam in non stick pan ,add little water, make syrup. now add the cooked rice mixture, ghee , fried cashew and kismis.

serve hot. Bandar laddu-- Besan (senagapindi) 1cup sugar; 1 cup Refined oil or ghee 250GMS

kaju (geedipappu) 50gm color saffron 1grain (chitekedu) water 1/4th cup Process

Take besan powder mix it with water, and make a dough and prepare chaklees (karappusa) .

Grind the karappusa in the mixie ,until it becomes fine powder. Keep the powder aside .

Take sugar, a little water (1/4thcup )saffron and boil it to make a thick syrup .

You can check the required consistency of the syrup ,by testing it with a drop of it in cold water to see if it solidifies (vunda pakam).Remove the syrup add the karappusa powder already made,mix it thorougly See that no hard lumps are there.

Take the kajus and fry them in ghee Grind the elachi pieces to a fine powder.Add these to the above mixture and make Laddoos,adding little bit milk . here is a link for bobbatlu-… hope you like them.

Rate = 3.5 (Rated by 3 Council Members)

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Response from: soma ,   
Registered Member on
Hi Rajashree You have already got the bobatlu recipe. Here is some others

Kaju Kathai

500 gms Cashews (soaked in water for four hours) 300 gms Sugar

1 tl spoon Ghee

1/2 tsp Cardamom Powder


Silver Foil

Drain and grind cashews to a fine paste. Use as little water as possible. In a heavy suacepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8" thickness. Apply silver foil. Cool, cut into diamond shaped katlis.

Sarkarai Pongal

2 litres milk

10 almonds

1 1/2 cups newly harvested rice

1/4 cup moong dal

15 cashewnuts

1 1/2 cup jaggery grated

30 kishmis

1/4 level teaspoon nutrieg powder

1/4 teaspoon saffron crushed 1 teaspoon cardamom powder

2 tablespoons ghee.

Chop almonds and cashewnuts.

Clean kishmis

Pour milk in the earthen pot called `Pongapani` and place it on fire.

When the milk starts boiling add rice and dal, after washing.

As soon as the rice and dal are cooked to softness, add jaggery and ghee.

Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom powders.

Lastly put in the kishmis.

Bring to one or two good boils

Kaji Kayalu

150 gr Maida

75 Gr Jaggary or sugar

1tsp of Cardamom Powder

25 gr Cashewnuts

15 gr raisons

1 tsp poppy seeds

1 tsp Khus-Khus

25 gr roasted ground nuts.

100 gr dry coconut powder

1tsp of ghee

Oil to fry

Seave maida.Melt ghee pour into the flour make the flour like a soft chapathi dough,by using alittle water Filling: grind the dry coconut to coarse powder. Grind cahsew nuts and ground nuts khus-khuspoppy seeds to a coarse powder. Mix sugar with powder add caordomom powder, coconut powder,add raisonsand mix well,keep it aside Make dough like small lemon size ball roll it like chapathi, cut in to semi circles,take one part of chapthimake it like cone fill with the mixture close the top by wetting your fingers.fry it in hot oil.Fry till golden brown.repeat the process for all.



11/2 cupsCoconut powder Dry/fresh

2 cups of sugar

200gms of ghee

A little cardomom powder

A little Lavang powder


Place a pan on the stove and heat the ghee on it.Add the coconut powder to the ghee and leave it for some time on stove and then add sugar to the coconut powder and mix it thoroughly and heat it,till the entire stuff becomes like a paste, for some time and till turns into brownish white.If you want you can add a little quantity of milk too. Now take a flat surface, like a steel plate and spread a little ghee on it and then place the cooked stuff of coconut powder and sugar on the plate. Spread the entire stuff on the plate,then sprinkle the powder of Cardomom and lavang on the paste.Leave it for 30 minutes and then cut it into pieces, once the entire stuff is dry. Then Kobbari sweet is ready and it is very tasty--

For bobbatlu

Ingredients : Maida - 1 cup Oil - ½ Cup Salt - to taste

Filling : Bengal gram dal - 1 cup Jaggery - ½ cup Cardamom powder - ½ tsp

Method :

Make a very soft dough with the maida, oil and salt and keep aside, Pressure cook the dal, drain the water and mash to a fine paste with jaggery and cardamom powder. Divide the dough into equal portions and roll it. Place a ball of the dal mixture in the centre. Close the maida dough over it sealing the edges carefully and roll out like a chapathi. roast on a tava without oil and serve hot with ghee.

Hope it will help

Rate = 4 (Rated by 3 Council Members)

Thank this advisor   
Response from: Indradeep Banerjee,   
Registered Member on
Kesri Bath


1 cup Cream of wheat(suji/rave/semolina) 6 tbsp Ghee or butter 1 cup Sugar 3 cups Milk(or one cup milk and two cups water) a few cashewnuts/raisins 1 tsp cardamom powder

Direction For Cooking

Heat butter or ghee in a non stick pan. Fry cashews and stir them until they become light brown color and add raisins till done. Remove and keep aside.

Add the rava to that ghee and stir the rava till that comes to light brown color or raw flavor goes away. Remove from heat and keep a aside.

Boil 3 cups of milk when reaches boiling stage and sugar.(or seperately make sugar syrup by adding sugar to boiling water and thickening it a bit; add the sugar syrup to milk). When sugar dissolves add rava while stirring to avoid lumps. Garnish with cashews, raisins, saffron strands and cardamom powder.Cook till its almost dry.

Rate = 3.5 (Rated by 3 Council Members)

Response from: Ti Ti,   
Council Member on
Hi, Urad daal (skinned) 1 cup Jagerry grated 1 cup Ghee 1/2 cup

Fry urad daal. When it becomes light brown in colour take and cool it. Grind to fine powder. Mix nicely with grated jagerry. Now slowly pour hot ghee over this mixture and mix well. Now it is ready to make laddus. The aroma of the urad daal is very nice so there is no need to mix any flavours to it. Please try this. I hope that all food lovers will like this recipe very much. its very good for growing girls and carring women.bye.…

Rate = 2 (Rated by 2 Council Members)

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