Wash rice thoroughly
Soak them overnight and remove water completely
Spread them on a cloth for a few minutes to make sure that the rice is dry
Make a fine powder of it in a blender
sieve if necessary and set aside
The flour should be slightly damp
Add one cup of water to the grated jaggery and heat it in a pan till it melts
Sieve to remove any unwanted stuff
Heat it on low flame till it becomes thick syrup
Add the rice flour to it slowly and stir well
Remove flame and make sure that no lumps are formed
When slightly cool make big lime size balls of it
Heat oil in a thick bottom pan
Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
Fry each one in oil on low flame till deep brown and remove
To remove the oil completely, place it between two flat ladles and press.
Repeat the procedure till the dough is over
When cool store them in a container
These Ariselu last for more than two weeks.

Kajji Kaayalu

Ingredients

For Filling

For Covering

Method

Add melted ghee to maida and mix well
Make dough of it adding enough water and leave it covered for an hour
Mix all the filling ingredients and set aside
Knead the dough and make it into small lime size balls
Roll them like `poories' - thin, flat and round
Place one and a half tablespoons of the prepared filling on the left side of the `poorie' and fold the other side over and press the ends together securely
You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative
Repeat the procedure till the filling is over
Heat oil in a thick pan / wok and fry two or three at a time till golden brown and remove
Stored in air tight containers they easily last for a couple of weeks

Bandaru Ladoo

Ingredients

Method

Heat 4 tbs of oil and add it to `senaga pindi'
Mix well with hand and knead it into dough using water
It should not be too soft or too hard
The consistency should be like that of poori dough
Place the disc with medium size holes in the muruku press
Fill it with dough leaving space to place the upper part of the press
Heat the oil and carefully press the dough, like spirals and without overlapping, directly into the oil, keeping the bottom of the press 2 inches away from the oil
Take proper care that the hot fumes of oil does not reach your hands
Turn it over and remove when golden brown
Drain the oil and repeat the procedure till the dough is over
Powder them in a blender, measure and set aside
Take equal measure of sugar and make light syrup / `letha paakam'
Add the powdered spirals, cardamom powder and the cashew nuts to it and mix well.
Turn off the flame and make big lime size balls of it by smearing ghee to your palms.
Your delicious Bandaru ladoos are ready to serve.

Salman Khan - Katrina Kaif - Shahrukh Khan

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