Gond/Gaund is edible gum extracted from tree’s bark. It is generally given to women after child birth and elderly people as it helps in strengthening bones. But it is not just for them, everyone can relish. It produces heat in the body and is usually made in winter.
Gond/Gaund – 500 gm
Wheat Flour – 200 gm
Coconut – 100 gm
Almonds – 100 gm
Jaggery – 600 gm
Ghee (Clarified Butter) – 200 gm
Cardamom Powder – 2 tsp
Dry gond under the sun and ensure that it is completely moist free before proceeding with the next steps.
On medium flame place a wide mouthed pan and heat ghee in it. Deep fry gond until it fluffs up as shown in the image and allow it to cool.
In the remaining ghee, roast wheat flour and almonds until you could smell its nice aroma. Now grate coconut and finely chop jaggery.
Grind all the ingredients together in a mixer grinder – deep fried gond, roasted almonds and wheat flour, grated coconut, finely chopped jaggery and cardamom powder.
Now make ladoos with the mixture and optionally press dry fruits or raisins onto them. These can be eaten for breakfast.
Maleeza also known as Maleeda or Malida appears to have roots in Afghanistan & is one of the important dishes made on Bathukamma festival, a Telangana State’s floral festival.
Jowar Flour (Sorghum) – 2 cups
Jaggery – 2 cups
Ghee (clarified Butter) – 2 tbsp
Dry Coconut – 1 medium
Cardamom – 3
Fennel – ½ tbsp
Poppy Seeds – ½ tbsp
Salt – ¼ tsp
Make Jowar rotis with Jowar Flour & salt.
While it is hot, make rotis into pieces & grind using mortar & wooden pestle.
Alternatively, you can coarsely grind it in a mixer grinder.
Add jaggery & grind it together with rotis.
Now grate coconut & pound cardamom.
Mix it well with ground jowar roti & jaggery.
Fry the nuts in ghee & mix them.
Now take small portions of the mixture & make them into balls.
The moisture from rotis, jaggery & ghee will be enough to make them into balls.
These can be stored for a week without refrigeration.
If made using mortar & pestle, these are ready to be eaten.
And if mixer grinder was used, you have to wait a couple of hours before eating.
This is because the mixer grinder will be done in a couple of minutes and needs time for the roti to absorb the sweetness from jaggery.
We can use other millets in place of Jowar like…
Jowar (Sorghum) – Jonna Maleeza
Sajjalu (Pearl Millet) – Sajja Maleeza
Ragulu (Finger Millet) – Ragi Maleeza
Godumalu (Wheat) – Goduma Maleeza
This Godumala Payasam is usually made for Nagula Panchami and Nagula Chaviti festivals. The quantities mentioned here will serve around 20 cups. Adjust the ingredients to your need.
Wheat – 4 cups
Jaggery – ¾ kg
Rice Flour – 2 cups
Poppy Seeds – ½ cup
Cashew/Almond/Raisins – 1 cup
Cardamom – 6
Ghee – 2 tbsp
Wash wheat & drain water. Let the wheat absorb the remaining moist for 30 minutes.
Pound wheat using a wooden pestle in a mortar & husk it.
Now soak wheat in 12 cups of water for 2 hours.
Pressure cook the wheat with remaining water for 6 whistles.
Pan fry poppy seeds & let it cool.
Heat 8 cups of water & jaggery in a wide mouthed & heavy base container.
While the Jaggery melts…
Make powder of poppy seeds, 1 cup rice flour & cardamom in a mixer.
Add water & remaining cup of rice flour to the above mixture & make batter like that of Dosa consistency.
Add the cooked wheat & ghee to the melted Jaggery. Let it boil for a minute ONLY.
Make sure that it is not boiled together for more than minute otherwise the wheat gets harder.
Now pour the batter while stirring the content so as to avoid the formation of lumps.
Lower the flame to medium & let it cook for 5 minutes.
While, it is cooked, heat ghee in another pan & fry the nuts.
Add the fried nuts & turn the heat off. This can be stored without using refrigerator for 2 to 3 days.
If more water is used than mentioned in the process, the payasam will be little loose & has to be consumed soon.
Dosapalukulu / Chittimillu / Jilakara – 2 Cups
Sugar – 1 ¼ cup
Milk – ½ ltr
Cardamom – 2
Ghee – 1 tbsp
Heat ghee in a pan & fry the nuts. Take the nuts of it.
Now add dosapalukulu and fry it. Take them aside.
Add milk & a cup of water and let it boil.
Add the fried dosapalukulu and let it cook for 5 minutes.
Stir it intermittently. Turn the heat off.
After some 5 minutes, add sugar, cardamom powder & fried nuts. Mix it well.
It will be ready to eaten after 10 minutes.
Dosapalukulu also called Chittimillu or Jilakara is a type of Vermicelli made at home. It is made during summer in large quantities and can be used throughout the year to make a snack (Dosapalukula Upma / Pulao) or a sweet (Dosapalukula Kheer / Payasam).
All purpose flour – 1 cup
Wheat flour – 1 cup
Sooji Rava – 1 cup
Salt – ½ tsp
Mix all the ingredients together.
Whenever you are ready to make it…
Take a small quantity of your choice & add enough water to make it harder dough than the one for making Chapatis. It is usually harder dough like the one made for Puris.
Keep it aside in a closed container for an hour.
Knead it again once & start making Dosapalukulu as shown in pictures and video below.
Once done, let it dry under the Sun for a day or two.
Stock it in containers and use it whenever you need it.
Note: In some parts, it is made using only the All purpose flour or Wheat flour.