This is the first sweet my mother-in-law taught me after I got married, and so has a special place in my heart.. and kitchen! 🙂
6 cups grated coconut
6 cups sugar
- Thoroughly mix the coconut and sugar. Set aside for 1 hr. This will ensure that the sugar at least partially melt before cooking.
- Transfer into a wide, thick-bottomed vessel/pan.
- Set on a low flame and stir constantly.
- This will prevent the sugar from caramelizing on the bottom of the pan.
- Keep stirring until the sugar melts and bind the coconut together. Check to see if a small lump can hold the shape of a ball.
- Once it is done, take off the flame, and immediately make into the shape you prefer: laddoo or burfi.
- Dab your hand in cold water to make it easier to touch the hot coconut. But be sure not to make the coconut too wet.
This sweet taught me the importance of patience when cooking… which was probably why my ma-in-law taught it to me in the first place!!! 😉
Every family in India would have prepared some savoury or the other at home. Jantikalu are just one of the varieties that are found in an Andhra household.
A typical family will own a “murukulu press”, which has 5 attachments for various types of savouries to be prepared. Depending on the ingredients, and consistency of the dough, the sieve is selected.
1 cup gram flour/ besan
1 cup rice flour
1 1/2 tsp salt
1 tsp chilly powder
3 tsp jeera (cumin seeds)
3 tsp oil (for the tadka)
approx 1 ltr oil (for preparing the jantikalu)
1 tsp hing (asafoetida)
- Dry mix the gram flour and rice flour,salt and chilli powder
- grind the jeera into a powder and add on top of the flour mix
- In a small wok, heat the oil with hing.
- Pour the hot oil over the jeera and flour mix.
- Once it cools down, use water to thoroughly mix into a soft dough.
- Check with the press to ensure that you are able to press the dough through the chosen sieve easily. This is important so as not to spend too much energy on simply using the press!
- Once the dough is ready, have the oil heating in a large, wide wok.
- Check with a small bit of dough if the oil has heated enough.
- Once ready, gently press the dough into small circles. This will give the jantikalu its typical look.
- Take out from the oil once done, Drain and set aside. The done jantikalu will be crisp and lightly brown in colour.
Bon Appetit!!! 🙂
This chutney is made almost in every part of the country, although it may be known by other names. “Senagapindi” means gram flour or besan. This is a simple chutney that can be had with almost anything.. idlis, dosas, vadas, and even chapatis.
1 cup gram flour
4-5 green chillies
a portion of ginger, chopped finely
a few curry leaves
1 tsp salt
1 tsp chilly powder
a pinch of turmeric
a bit of tamarind, soaked
1tsp each of Mustard seeds & urad dal, 1 red chilly
- Add the gram flour to the tamarind juice and blend thoroughly to avoid clumps
- Add salt, chilly powder, turmeric. Add water to ensure it forms a thin, consistent mixture.
- Heat oil in a small wok and add the tadka.
- When the mustard seeds pop, and the urad dal turns brown, add it to the chutney.
- Add curry leaves to the chutney, and set to cook on a small flame.
- Keep stirring in short intervals to prevent the chutney from becoming clumpy.
- Keep cooking till the chutney loses the faint smell of raw flour, and thickens.
Serve hot with any tiffin.