Sankranthi special dishes in Andhra Pradesh | Recipes for pala bakshyalu, Pala thalikalu, Poornam kajikayalu, Panchadhanyala pongali and Sajja boorelu for this Sankranthi

January 11th, 2011| In India.

Sankranthi special dishes in Andhra Pradesh | Recipes for pala bakshyalu, Pala thalikalu, Poornam kajikayalu, Panchadhanyala pongali and Sajja boorelu for this Sankranthi

Pala bakshyalu
pala bakshyalu

Ingredients required for pala bakshyalu

jaggery – ½ kilo

bakshyala ravva – ½ kilo

Milk – ½ liter

Bengal gram dal- ½ kilo

Dry ginger – two table spoons

Coconut powder, poppy seeds – 1 cup

Oil – ½ liter

Plastic paper – 1

Procedure for pala bakshyalu


Wet the bakshyalu flour and mix it well by adding required amount of water. It should look like Chapathi flour. Add little oil to it and let it soak. Beat the jaggery and dry ginger separately and keep them aside. Boil the Bengal gram and remove the water from it. Add jaggery and dry ginger to the Bengal gram. Grind the mixture and keep it aside. Now make small balls with the mixture of bengla gram and jaggery. Take the bakshyalu flour and make them as small balls. Now take the balls and make them as chapathi. Place the jaggery balls on this chapathi and cover the edges with the flour around it. Again make it as chapathi.   Roast them on a tawa with oil or ghee. Sprinkle the poppy seeds and coconut powder and remove them from the pan. Soak them in warm milk. This is the procedure for pala bakshyalu.


Pala thalikalu
pala thalikalu
Ingredients for pala thalikalu

Rice flour – one big glass

Milk – 1 liter

Water –1 liter

Sago – ½  cup

Flour – ½ cup

Jaggery – ½ kilo

Sugar – 1 cup

Cashew nuts and raisins – 50 grams

Cardamom powder – one spoon

Salt – required amount

Process for the preparation of pala thalikalu

Take a thick vessel and place it on the stove. Boil the milk and water in that vessel. Take another vessel and add rice flour, one spoon jaggery, little amount of salt  and prepare the dough with little amount of milk. Add sago to the boiling milk.  Keep the dough in a Chakrala gidde and press the dough to make thalikalu.  After completion of making them, extra amount of flour should be added with water and mix it in the milk. Now make the paste of jaggery and add one cup of sugar, one cup of water and cardamom powder to it. Heat it on the stove to make it thicker like sugar syrup. Add cashew nuts and raisins to them while eating.

Poornam kajikayalu
poornam kajikayalu
Ingredients for poornam kajikayalu

Bengal gram dal – ¼ kilo

Jaggery – ¼ kilo

Cardamom powder – ½ teaspoon

Dry coconut powder – 1 cup

Maida Flour – ¼ kilo

Oil – required amount

Procedure for poornam kajikayalu

Add some oil to the flour and mix it as Chapathi dough. Boil the Bengal gram dal and add jaggery to it. Make it as a paste by grinding in the mixer. Add coconut powder and cardamom powder to the paste. Make the paste of jaggery as small balls and keep them aside. Now make the flour as small balls and press them to make them as chapathi. Place the balls of jaggery on the chapathi and make them as kajikayalu. Place a vessel on the stove and heat oil in it. Fry kajikayalu in the oil till brown color and serve them when hot.

Panchadhanyala pongali
panchadhanyala pongali
Ingredients for Panchadhanyala pongali

New rice – 100 grams

Millets – 100 grams

ragi – 100 grams

Milo – 100 grams

Wheat – 100 grams

Jaggery – ½ kilo

Dry ginger powder- 10 grams

cardamom powder – 10 grams

Cashew nuts – 50 grams

Raisins – 50 grams

Dry coconut pieces – 20 grams

Black gingelly seeds– 50 grams

Milk – ½ liter

Ghee – required amount

Procedure for Panchadanyala pongali

Soak millets, ragi, milo, wheat and rice in water for one day. Dry them in sunlight on the next day. Mix all of them and grind as a Rawa. Add dry coconut pieces, cashew nuts and raisins to the mixture and fry them till golden brown in the ghee. Pour milk in one vessel and boil it. Add the flour to the milk. Add jaggery powder and black gingelly seeds to the half boiled mixture. After boiling completely, add coconut pieces, cashew nuts and raisins. After removing the vessel from stove, add cardamom powder and dry ginger powder. More ghee can be added to the dish while eating.

Sajja boorelu
sajja burelu
Ingredients for sajja boorelu

Millets – one kilo

Jaggery – half kilo

Cardamom – 4

Oil – required amount

Procedure for Sajja boorelu

Clean and wash the millets. After washing, dry them and make them as flour. Add ¼ liter of water in a vessel and add jaggery to it. When the jaggery completely dissolves, add cardamom powder and millet flour to it. If required add some water if required. After that pour oil in big pan and heat it. Now make boorelu with the millet flour and fry them in oil. Fry them till reddish brown color.

Related search terms: