Chandrakantam

 Ingredients

1 cup Moong Dal

2 tbsp white rice

¼ cup grated coconut

1 cup sugar

¼ tsp teaspoon cardamom powder( or according to flavor)

1 tbsp ghee

Oil for frying

Method

Soak dal and rice for 2 hours. Blend into a thick paste like cake batter with a pinch of salt. In a pan add ghee and fry grated coconut till it turns light brown. Add ¼ cup water with the sugar and boil till the sugar melts. Add the dal paste and keep stirring till it consistency is cooked. When you put a fork into the batter it should come clean and the paste leaves the surface of the pan. In the meanwhile   line a plate with  a little oil and pour the paste. Cut them into diamonds shapes and then deep fry in oil

These sweets are mostly made during Dussera and Diwali

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Punukulu

1 cup Urad Dal Flour

1 ½ cup Rice Flour

Roughly grind two green chilies, inch of ginger, spring of curry leaves and 1 tsp Cumin seeds

Oil to fry

¼ cup buttermilk

Method

Combine all ingredients to make a thick batter. Heat oil in a pan and drop small batches of the batter and deep fry. These fritters go well with tomato chutney

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