SAJJAPALU

INGREDIENTS

FOR HALWA

SOOJI - 1CUP
SUGAR -1CUP
MILK -  1CUP
ILACHI POWDER - 1TSP

FOR APPAM

MAIDA - 1CUP
SALT
OIL(1TBSP)
OIL (FOR DEEP FRYING)

METHOD
FOR HALWA

1. TAKE SOOJI INTO A DEEP BOTTOMED VESSEL
2. ROAST  TILL IT LEAVES THE RAW SMELL AND A NICE AROMA ARRIVES.
3. ADD SUGAR , MILK AND MIX WELL SO THAT NO LUMPS ARE FORMED.ADD WATER IF NECESSARY.
4.  COOK FOR  5-10 MINS OR TILL IT THICKENS. KEEP IT A SIDE AND LET IT COOL DOWN

FOR APPAM

1. HEAT 1TBSP OIL
2. TAKE MAIDA IN A BOWL, ADD SALT AND HEATED OIL.
3. MAKE IT TO A SMOOTH DOUGH BY ADDING WATER. KEEP IT A SIDE FOR 10 MINS.
4.  DIVIDE THE DOUGH IN SMALL POTIONS.
5. APPLY OIL TO THE HAND.TAKE ONE PORTION OF MAIDA IN TO THE HAND AND SPREAD  BY PRESSING WITH THE HAND TO MAKE A CHAPPATI.
6. PLACE THE HALWA IN THIS CHAPATI AND CLOSE THE EDGES BY MAKING A SMALL BALL.
7. NOW PRESS IT WITH HAND CAREFULLY TO MAKE APPAM. DONT LET HALWA COME OUT.
8. DEEP FRY IT IN  OIL TILL GOLDEN BROWN

THIS RECIPE IS GOING TO

SPOTLIGHT: FESTIVE FOOD EVENT

WTML EVENT

MILK SWEET RECIPES