Vijayalakshmi Reddy shows you how to prepapre the festive delicacies the traditional way.
Sakkare Achchu
Ingredients: 1/2 kg sugar, 2 cups water, 3-4 tbsp milk, 1 tbsp curd
Method: In a thick bottom vessel, add sugar and water,1 tsp curds and 1 tbsp milk. Boil well and remove the foam. Repeat this process 3-4 times by adding curd and milk to the sugar syrup. Finally,strain in a muslin cloth. Soak wooden blocks overnight in water. From the sugar syrup, take 1/2 cup and cook it till dosa form of consistency is obtained. Immediately, pour this to the prepared wooden moulds. Cool for about 5-6 min. Slowly take out the acchu from the moulds. You can add different food colours while preparing the achchu.
Sweet Huggi
Ingredients: 1/2 cup moong dal,1 cup rice, 1 and 1/2 cup pounded jaggery, 1/2 cup ghee, 1/4 cup kopra/kobbari, 50g cashew and raisins roasted in ghee, little cardamom powder, 2 cups milk, 3 cups water, 3 tbsp ghee.
Method: In a pan, melt 1 tbsp ghee, add moong dal, fry for a while. In the same pan, add soaked and drained rice to fry. Transfer this to a cooker, add milk, water, little ghee and pressure cook for 2 whistles. Cool, add jaggery, cardamom powder, remaining ghee, cashews, raisins and kopra/kobbari. Cook well.
Spicy Huggi
Ingredients: 1/2 cup moong dal, 1 cup soaked and drained rice, a pinch of salt, 1/4 cup chopped fresh coconut, salt to taste, 1 tsp black pepper corn, 1/2 tsp cumin seeds, 4 slit green chillies.
Method: In a pan, heat 1 tsp ghee, add moong dal, soaked and drained rice, and transfer to a cooker. Add 4 cups of water, turmuric powder, green chillies, 1 inch chopped ginger and pressure cook for 2 whistles. In a pan, heat 3 tbsp of ghee, add mustard seeds, cumin seeds, whole pepper corn, curry leaves,1 or 2 red chillies, fry and add this to the Huggi. Lastly add coconut and cook for a while. If huggi is thick, add some water and adjust salt and seasoning to taste.
Kusari Kaalu
Ingredients: 1/4 kg sugar, 1 cup white til, milk as required
Method: Take a thick vessel, add sugar, 1/4 cup water, 1 tbsp milk. Boil well and remove the foam. Cook until the syrup is obtained. In a small kadai, put 1 tbsp til, 1 tbsp thick syrup, and go on stirring till the syrup is absorbed by the til. Repeat this process 4-5 times so that you get nice coating on the til. The same process should be continued for the remaining syrup and til. Store in an airtight box.
Sakkare Achchu
Ingredients: 1/2 kg sugar, 2 cups water, 3-4 tbsp milk, 1 tbsp curd
Method: In a thick bottom vessel, add sugar and water,1 tsp curds and 1 tbsp milk. Boil well and remove the foam. Repeat this process 3-4 times by adding curd and milk to the sugar syrup. Finally,strain in a muslin cloth. Soak wooden blocks overnight in water. From the sugar syrup, take 1/2 cup and cook it till dosa form of consistency is obtained. Immediately, pour this to the prepared wooden moulds. Cool for about 5-6 min. Slowly take out the acchu from the moulds. You can add different food colours while preparing the achchu.
Sweet Huggi
Ingredients: 1/2 cup moong dal,1 cup rice, 1 and 1/2 cup pounded jaggery, 1/2 cup ghee, 1/4 cup kopra/kobbari, 50g cashew and raisins roasted in ghee, little cardamom powder, 2 cups milk, 3 cups water, 3 tbsp ghee.
Method: In a pan, melt 1 tbsp ghee, add moong dal, fry for a while. In the same pan, add soaked and drained rice to fry. Transfer this to a cooker, add milk, water, little ghee and pressure cook for 2 whistles. Cool, add jaggery, cardamom powder, remaining ghee, cashews, raisins and kopra/kobbari. Cook well.
Spicy Huggi
Ingredients: 1/2 cup moong dal, 1 cup soaked and drained rice, a pinch of salt, 1/4 cup chopped fresh coconut, salt to taste, 1 tsp black pepper corn, 1/2 tsp cumin seeds, 4 slit green chillies.
Method: In a pan, heat 1 tsp ghee, add moong dal, soaked and drained rice, and transfer to a cooker. Add 4 cups of water, turmuric powder, green chillies, 1 inch chopped ginger and pressure cook for 2 whistles. In a pan, heat 3 tbsp of ghee, add mustard seeds, cumin seeds, whole pepper corn, curry leaves,1 or 2 red chillies, fry and add this to the Huggi. Lastly add coconut and cook for a while. If huggi is thick, add some water and adjust salt and seasoning to taste.
Kusari Kaalu
Ingredients: 1/4 kg sugar, 1 cup white til, milk as required
Method: Take a thick vessel, add sugar, 1/4 cup water, 1 tbsp milk. Boil well and remove the foam. Cook until the syrup is obtained. In a small kadai, put 1 tbsp til, 1 tbsp thick syrup, and go on stirring till the syrup is absorbed by the til. Repeat this process 4-5 times so that you get nice coating on the til. The same process should be continued for the remaining syrup and til. Store in an airtight box.