Rakhi special sweet Badhusha

Ingredients:
• 2 cups all purpose flour
• 1/2 cup vanaspathi ghee
• 2 cups sugar
• 2 cups water
• 3 pinch of baking soda
• Oil for deep frying
• Sliced pista and almonds
• Grated dry coconuts

How to make Badhusha:
• Heat little ghee in a pan.
• Add pista and almonds. Fry until light golden colour.
• Pour this ghee into the flour.
• Add soda and little water. Make soft dough.
• Cover it with a wet cloth for 15 minutes.
• Take water and sugar in a saucepan and boil it to make thick syrup.
• If the syrup becomes thick, add water and heat it again.
• Divide the dough and make small sized balls.
• Flatten slightly and make a hole in the center.
• Prepare all the badhushas.
• Heat oil over medium flame.
• Deep fry the badhushas until golden brown.
• Put them immediately into the sugar syrup for about 5 to 8 minutes.
• Place them on a plate.
• Sprinkle fried nuts and grated dry coconut.
• baadusha is ready to serve.

Ganesh festival recipes kari kadabu

Ingredients:

1 cup Maida
1/2 cup fine Sugar
1/2 cup Chickpeas
1/2 cup grated Coconut
1 tsp Cardamom powder
1 tsp Turmeric powder
4-5 tbsp Oil

Method:

1.Grind the chickpeas,sugar, coconut and cardamom powder into coarse paste.
2.In a bowl, add the maida, turmeric powder, 1 tsp of oil with 1-2 tbsp of water and mix into chapatti dough.
3.Make small balls from the above prepared dough and roll out puris from the balls.
4.In each puri place a spoonful of chickpeas mixture and make the desired shape.
5.Seal all sides of of kadabu.
6.Heat oil in deep-bottomed pan, deep fry the kadabu until turns to light brown.
7.Allow to cool and store in an air-tight container.

Tasty holige(bobbatlu)

Ingredients:

300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method:

Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.Take on serving plate. Apply a tsp. of ghee all over top. OR
Shallow fry on griddle like a paratha for a better flavour.
Serve hot with dal or amti.