Comments on: Diwali Sweets ~ Teepi Gavvalu, Besan Laddu & Halwa Boorelu

By: JyothiReddy

JyothiReddy — Wed, 14 Dec 2011 20:28:00 +0000

i made teepi gavvalu 2 days back as much all purspose flour in the kitchen shelf…same measurements…came out well..but only thing is..the gavvalu are combined..i have to make them single…i mean they came as a bunch….may be ‘paakam’ was little tight…is that the reason?

By: JyothiReddy

JyothiReddy — Wed, 14 Dec 2011 20:28:00 +0000

By: sarita

sarita — Tue, 14 Dec 2010 23:39:13 +0000

Hi Sailu

for besan ladoos. if you reduce quantity of sugar – do you reduce the quantity of water too.

ie for 1/2 cup sugar how much water do you use

not sure why my ladoos turn stony next day

thanks

By: Sailu

Sailu — Fri, 29 Oct 2010 06:57:32 +0000

You can warm in a hot oven and achieve partial crispness, hopefully.

By: tanuja

tanuja — Fri, 29 Oct 2010 06:23:49 +0000

the boorelu end up being tasty……but you tell me how to keep the top fried part crispy for 2 days..
i knw we can add sooji…but jus that is not enuf to keep it crispy….so it wud be nice if u cud tell us how to keep it crispy…
thanQ

By: sarita

sarita — Mon, 18 Oct 2010 19:09:48 +0000

thanks for the reply

just I more question, I should have asked earlier
with 1/2 cup sugar do you melt in 1/4 cup water or
does the water quantity require some amendments

I just felt the ladoos were harded than should be

I cant wait to try the rawa ladoos

By: Sailu

Sailu — Mon, 18 Oct 2010 02:30:56 +0000

The ladoos turn hard on cooling. Its normal. There is not need to strain besan. It will form lumps, but that’s fine. You need to fry it in ghee till raw smell disappears.

By: sarita

sarita — Sun, 17 Oct 2010 19:17:43 +0000

Hi Sailu

I followed the besan ladoo recipe.
Except that I used only 1/2 cup sugar since we do not like much sweet

the ladoos tasted good that evening. I kept in air tight container
next morning they turned hard?

also I used the normal aluminim kadai. I do not have a heavy bottomed vessel.
do you need to strain the besan. after I added ghee there were very tiny lumps. I tried to break with the spoon

thanks

By: Ugadi ~ Festival Recipes - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

Fri, 12 Mar 2010 15:58:08 +0000

[...] Bellam Garelu ~ Jaggery Vadas Boorelu Chandrakantalu Semiya Payasam Kajjikayalu Kobbari Burfi Halwa Boorelu, Gavalu, Besan Laddu Sorakaya Payasam ~ Bottle Gourd Kheer Pesarapappu Payasam ~ Moong dal Kheer Jantikalu Ribbon [...]

By: p purushotam

p purushotam — Sun, 22 Nov 2009 04:15:17 +0000

sailaja garu i have seen your website in sakshi paper i am very much interested in recipes it is my habit to prepare specially sweet items i am very much happy to see your website and i am trying your important recipes. in your Halwa boorelu receipe you have not mentioned how many hours rice and black gram dal should be soaked in the water please observe these important factors before uploading the recipe. sorry for the comment and thank you for your website.