Venna Undalu

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Preparation time: 30 minutes
Cooking time: 30 minutes
Yield: 1 & 1/2 kg

 

Ingredients

Maida Pindi (Flour) : 1 kg



Vennapoosa (Cooking butter) : 300 gms (Salt less)



Nune (Oil) : To fry



Bellam (Jaggery) : 1 kg



Panchadara (Sugar) : 250 gms



Neeru (Water) : 500 ml

Soda uppu (Cooking Soda) : 1 tsp



Yelukalu (Elachi) : 5



Paalu (Milk) : 250 ml




Procedure

Step 1 : In a basin mix 1 kg Maida with 1 tsp soda salt, then add 300 gms cooking butter.



Step 2 : Add lukewarm boiled 250 ml milk and 250 ml water (approximately) to the flour mixture, and make to soft dough


(The Dough must be softer than Chapathi dough)

Step 3 : Store the dough in a closed container, take small quantity and start doing small balls with your fingers.
(The ball should be in peanut size so that sweet goes inside)



Step 4 : Add Oil in a pan to fry balls ( See that oil is half to the pan as balls contain butter)



Step 5 : Mean while, add 250 ml water, 1 kg Jaggery and 250 gms sugar in a thick vessel to boil (Vessel Base must be thick for paakam)



Step 6 : Deep fry the balls adding slowly with atlakada ( Spatula ) till golden brown color



Step 7 : Check that paakam is little thick (Unda paakam raavali) by adding little quantity on a water plate



Step 8 : Turn off flame, slowly add fried balls in the pakam



Step 9 : Take the mixed balls in a flat plate to cool



Step10 : Store them in air tight container, it has a shelf life of 10 days



Yummy Tasty Venna Undalu Sweet is ready to serve :)


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