ANNAVARAM PRASADAM

ANNAVARAM PRASADAM:
Annavaram Devasthanam is one of the famous temples in Andhra Pradesh, Prasadam in this temple also such famous and is called "ANNAVARAM PRASADAM". To prepare this prasadam at our home, please follow the method.

Ingredients:

Broken Wheat (Cracked Ravva) 1 cup
Sugar                                          1 1/2 cups
Ghee                                         1/2 cup
Milk                                          3 cups
Water                                      1 cups
Cashew nuts
Almonds
Raisins
Elachi

Method:
Place a pan on the stove and add 1 tbsp of ghee and fry Cashew nuts, almonds and raisins one after one seperately and keep them aside.

Fry Broken wheat in 1 tbsp ghee in a medium flame until it turns brown.
Add  Milk and water and boil them and add ravva when milk is boiling and stir continuosly for every 2 to 3 mins.
Stir the wheat until it Cooked completely (please confirm that wheat is completely cokked)
After confirmed the wheat is cokked completely then add sugar and add 1/4 or 1/2 cup water if required.
Let it dissolve the sugar completely in a low flame.
Add ghee to the mixture and stir continously under low flame.
Finally add fried cashew nuts, almonda, raisins and elachi and swith off the flame, but keep it closed with thick lid for atleast 30 mins.

Now your Annavaram Prasadam is ready to eat.

How to Prepare RASAGULLA

RASAGULLA a mouth watering bengali sweet which I likes very much.  Now I wanted to share the preparation of this indian sweet to followers of my blog.

Ingredients:

Milk        :  1 Litre
Sugar     : 2 Kgs
Badam   : 2 Nuts (flakes)
Elachi   : 2 Nos
Lemon Juice (Tea Spoon)

Steps to prepare RASAGULLA:

1)      Boil Milk for 15 mins in medium flame.
2)      Add ½ spoon lemon juice while boiling the milk and stir slowly with big spoon.
3)      Stir Milk until turns as Chana (Cheese).
4)      Drain the water completely and separate chana in a white soft wet cloth.
5)    Mix the chana finely and make small balls.

6)      Take a pressure cooker (pan) and pour 2 litres of water and keep the chana balls in that water (balls should immerse completely)and close the lid and let it boil under medium flame.
7)    Wait for 2 whistles and swith off the flame.
8)    Wait until pressure comes out completely (approx. 10 mins).
9)      Take a pan and pour 2 liters of water and add 2 kgs sugar and keep in medium flame and stir slowly until sugar dissolves completely.
10)  Put Elachi seed powder and shell  into the syrup.
11)  Take out the chana balls from Pressure cooker and let it drain completely.
12)  Keep the chana balls into the syrup and keep them in a good bowl and put badam rashes keep the lid closed.

13) keep it refrigerated for 1 hour in -15 degrees.

Now mouth watering RASAGULLAS are ready to eat, keep serve in good glass bowl.