Andhra Pradesh
Karakajjam
Ingredients
250 gm (1 cup) gram flour or besan
350 gm (1 1/2 cup) jaggery
1/2 tsp green cardamom or elaichi powder
Oil for deep frying
Method
Mix besan with 1 cup of water and make a soft dough. Place inside a sev press and squeeze into the hot oil. Fry until golden yellow and drain on paper towels. In a pot mix jaggery and ½ cup of water and boil till a thick syrup. Add cardamom powder. Mash up the deep fried sev lightly and add in jaggery mixture. Keep aside for 20 minutes or so. Make balls from the mixture.
Appalu
Ingredients
1/2 cup rice flour
1 cup white flour or maida
1 1/2 cups sugar or alternately jaggery
1/4 cup fresh coconut, grated
A pinch of green cardamom or elaichi powder
1 tbsp ghee
Oil for deep frying
Method
In a thick-bottomed deep pot boil 1 1/4 cup of water with sugar (or jaggery) till a thick-ish syrup. Add the rice flour and maida and mix well and cover. Keep on low heat for about five to seven minutes. Add coconut, elaichi and make into balls about 1.5 inch in diameter. Heat oil in a kadhai. Deep fry till light brown.
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