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Anna Parvanam (Sweet)


  • Rice - 1 cup
  • Jaggery - 2 cups (grated)
  • Milk - 3 cups (boiled)
  • Ghee - 1 tablespoon
  • Cardamom powder - 1/2 table spoon

Cook Rice:

Wash 1 cup rice, add 2 cups of water to cook. Cook the rice separately and set it aside. Rice should be little soft and mushy unlike rice cooked for rice dishes like tamarind rice or capsicum rice


Add milk and jaggery to the cooked rice, mix well at a low temperature. Make sure there are no rice lumps, rice and milk should mix well without leaving water or rice standing separate. Let it simmer for 5 - 10 minutes. Add Ghee and stir in between to make sure, the dish doesn't burn from the bottom.

Appalu (Sweet)


  • Rice flour - 1 1/2 cups (freshly ground at home-refer tips below)
  • 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.


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