Appalu

To days recipe is one more traditional sweet recipe from andhra cuisine. This sweet is specially made on the day of Hanuman jayanthi or on stardays and tuesdays in Hanuman temple in my home town to offer god as prasadam. And the recipe is Appalu which is made by wheat flour and jaggery. this recipe is my 5 th recipe for blogging marathon and here I go with the recipe.
INGREDIENTS:--
Wheat flour  -- 1 cup
Rice flour   --- 1 tab sp
Grated jaggery  -- 3/4 cup (you can use sugar also)
Cardamom powder  --- 1 tea sp
Ghee  ---- 2 tea sp
Water  --- 1/2 cup
Oil for deep frying

METHOD:---

1. Take grated jaggery and water in thick bottom pan and cook it till jaggery melts no need of making any consistency just cook till the jaggery melts.
2. Now add ghee and cardamom powder and bring to a full boil.
3. Switch off the heat and add flour s slowly mix well to make a soft dough.
4. This dough shoul be like athirasam(arselu) or nippattu dough consistency that you can make small ball and press with your hand.
5. Set a side and let it cool.
6. Make small balls (golf ball size) out of this dough.
7. Now grease a plastic cover or you can greas your palms  and take this dough ball and press gently in to round shape (like masala vada).
8. Heat oil for deep frying, Slowly drop this Appalu in to the hot oil, fry in a medium heat.
9. Fry till they turn in to dark brown color remove from oil and press in between two laddels to remove extra oil ( normaly this appalu dont drink oil much so ne need to press them to remove extra oil. If you feel  that they drunk oil the do this pressing process).
10. Now Appalu is ready to serve.
Take care when you mixing the dough that shoud be in right consistency, if the dough is too hard then your Appalu will become hard. If the dough is too watery the Appalu will absord a lot of oil so take care when you mix the dough.
This is my fifth recipe for blogging marathon 14 th edition in the theme of Festival Food - quick and easy Mithai lets check the marathon page for other recipes