Tuesday, October 28, 2014

Sesame Bar or Sesame Chikki

Sesame chikki is very nutritious and good for health. Sesame seeds are rich in oil  and proteins. These are used in various cuisines all around the world..


What you need:

Sesame seeds-3/4 of a cup
Grated jaggery-1 cup
Sugar-1 tablespoon
Ghee-1 tablespoon
Cardamom powder- 1 teaspoon
Oil-1 teaspoon to grease the plate



  1. Dry roast the sesame seeds on a low flame until they turn light brown in colour.  Allow them to cool and grease a plate with oil and keep it aside.
  2. Melt the jaggery in a non stick pan or heavy bottomed vessel. Filter it using a stainless steel net and add the sugar. Boil it again to get a thick syrup. 
  3. Check the consistency of the syrup by dropping a drop of it in a bowl of water. It should form a hard ball.
  4. Add the ghee, sesame seeds and cardamom powder to the syrup and mix it well.
  5. Turn off the stove and pour this mixture onto the greased plate. Allow it to cool for 15-20 minutes Once it has dried, break it into pieces and store them in an air tight container.
          Note: If you avoid filtering the melted jaggery, you may find sand in your chikki.

Thursday, October 23, 2014

Madata Kajalu or Tapeswaram Kajalu

Happy Diwali to all of you :)

Madata kajalu are very popular in Andhra and they are also called Tapeswaram kajalu. Tapeswaram is a village in East Godavari district of Andhra Pradesh and is famous for this sweet.
Let's see how to make them.

What you need:

For the Dough:

Maida or all purpose flour-4 cups
Baking powder or cooking soda-a pinch
Hot ghee-3 tablespoons

For dusting:
Bengal gram flour (besan)-1/4 a cup
Ghee-3 tablespoons

For the syrup:
Sugar-4 cups
Cardamom powder-1 teaspoon
Lemon juice-1 teaspoon

Oil for deep fry



  1. Sieve the flour into a large bowl and add baking powder, hot ghee and mix it well. Make a soft dough (like poori dough) by adding water a little by little.
  2. Cover it with a wet cloth and leave it for half an hour. Kneed it well and divide the dough equally into four balls.
  3. Roll two balls into big circles (not too thin) using a rolling pin and on one circle, apply the ghee and sprinkle the gram flour over the surface.
  4. Cover it with another circle evenly and start rolling it upwards like a mat. You can refer to the picture. At the edge, wet with water and close firmly.
  5. Now cut the tube into one inch pieces using a knife and keep aside the two uneven edges (from the top and bottom of the tube). You will see layers from the side view of each piece.
  6. Press lightly on the top of each piece with your finger or rolling pin. Do not press them too hard, otherwise the shape will be ruined.
  7. Boil the sugar in a heavy bottomed vessel and make a syrup of one string consistency. Add the cardamom powder and lemon juice to it and turn off the stove. Cover it with a lid.
  8. Heat the oil in a pan or wok and fry 4 or 5 pieces of the dough on a low to medium flame.
  9. Once they turn golden in colour, remove them and immerse in the syrup for 1-2 minutes until they absorb it. 
  10. Transfer them onto a large plate and allow them to dry and do like-wise with the rest of the dough.
Once they dry, store in an air tight container.You won't be able to resist eating them one by one :)

Note: Avoid frying the kajalu on a high flame because they will not get cooked well on the inside. If you are making small circles, you can place three circles on each other and roll into a tube. Adding lemon juice prevents the crystallization of the sugar syrup.