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Ingredients: sago (medium size pearls) wash, drain and let it stand overnight 1 1/2 cups yellow moong dal/pesara pappu, soak in water for 30 mts 1/2 cup Onion, 1 small sliced coarsely pound roasted peanuts 2 tbsps sugar 1/2 tbsp salt to taste coriander leaves, finely chopped 1 tbsp lemon juice 1 tbsp oil 1 tbsp For poppu/tempering/tadka: mustard seeds 1/2 tsp cumin seeds 1 tsp urad dal/minapappu 1 tsp channa dal/senaga pappu 1 tsp green chillis, finely chopped 3-4 fresh curry leaves 10-12 Method: Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls. Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside. Heat both oil and once hot, add mustard seeds and let them sputter, add the cumin seeds, urad dal and channa dal and allo...

Ingredients: maida (all-purpose flour) 500 gms ghee 4-5 tbsps salt to taste oil (for deep frying) For the filling: dry coconut finely grated 1/4 cup sooji/semolina 1 cup sugar 1 cup cardamom pwd 1 tsp finely chopped cashewnuts 3 tbsps Raisins/ Kishmish 3 tbsps Badam Grated 3 tbsps Method: Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour. Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. (Note: If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.) In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside. Powder the sugar and ...