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Appalu (Sweet)


  • Rice flour - 1 1/2 cups 
  • Sugar - 1/2 cup
  • Ghee - 2-3 tbsps (melted)
  • Cardamom powder - pinch (optional)
  • Oil for deep frying

Melt ghee and allow to come to room temperature. In a bowl, mix rice flour, sugar and ghee till it forms a smooth dough. (Initially add only 1 tbsp ghee and mix. If it appears like bread crumb mixture, add another 1-2 tsps ghee and mix. Only add more ghee if the dough needs to shaped to a lightly soft on touch dough)

If necessary, wet you hand with milk, to form a smooth yet slightly stiff dough. It should hold shape. If its not holding shape, add a few drops of milk, a little at a time.

Deep fry oil in a heavy bottomed vessel on medium flame. While the oil is heating up, grease your hand and make small lemon sized balls of the dough. Lightly flatten on top and place carefully into the hot oil.

Deep fry on medium flame till they attain a light brown color. Do not touch the appalu till they attain a light brown shade. Use the ladle to move them or flip them over to cook the other side only after they attain a light brown shade. Continue to deep fry till they reach a deep brown shade on a medium high flame but not high flame.

Remove onto absorbent paper and cool. Serve as neivedhyam/prasadam.

Nuvvula Laddu (Sweet)


  • 1 cup White Nuvvulu (Sesame seeds)
  • 1 cup Jaggery (bellam)

Preparation :

  • Roast sesame seeds on medium flame until they crackle then remove from the kadai.
  • Keep aside to cool.
  • Chop the jaggery into a fine powder.
  • Grind both Roast sesame seeds and chopped jaggery.
  • Take out from the mixer, and make round balls.
  • Nuvvula undalu will be ready to eat once they cool down.

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