Kaju Katli(Burfi)

Ingredients:
2 cups Cashew nuts / Geru Beeja / Kaju
1.5 cups Milk powder
2 cups powdered Sugar
3 - 4 Cardamoms / Elakki / Elachi

Pinch of Saffron

Recipe:
Microwave the cashew nuts for 1-2 mins and keep it aside for about 20 mins. Put this in a mixer and powder them as shown in the picture below. Put sugar in a mixer and make it into smooth powder. Put saffron, 2 tsp of warm water and keep it aside.

Put powdered sugar and milk powder in a heavy bottomed vessel and fry them in very low flame for about 15 mins. 

Add powdered cashew nuts, powdered cardamoms, saffron water and mix them well. Add little amount of water and kneed the dough until it oozes the oil. 

Spread this in a flat tray and flatten it using Chapathi roll as shown in the picture below.

Once it is cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below.

Refrigerate for about 15 mins(if required), remove the pieces and store them in an airtight container.

Balekayi Chakkuli

Ingredients:
20 - 25 medium sized Raw Banana(Preferred: Amunda/Manga/Bajji Balekayi)
30 - 40 spicy Green Chillies
2 tsp Sesame seeds
1 tsp Asafetida powder or grape sized Asafetida
1 tsp Carom seeds / Oma
3.5 - 4 cups sour Buttermilk
Salt to taste

Recipe:

Put green chillies, asafetida, around 1/2 cup of buttermilk, salt in a mixer and grind them together into medium smooth paste. Add carom seeds and grind them for few seconds. Keep this paste aside.

Cook the raw banana in a pressure cooker by adding sufficient amount of water(2-3 whistles).

As soon as the pressure goes off, remove the outer skin of raw bananas as shown in the picture below.

Mash the cooked hot bananas using any hard material as shown in the picture below.

Put mashed banana, ground masala, remaining buttermilk in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add sesame seeds, salt, water if required and mix them well. The consistency of the batter should be thick as shown in the picture below.

Take one plastic sheet and put little amount of prepared batter in a Chakkuli maker and press them in a round shape as shown in the picture below.

Sun dry the Chakkulis for about 5-6 days. Store them in an airtight container.

Fry them in oil and serve. It goes well along with Rice and Rasam or curd or buttermilk. The above mentioned ingredients will serve around 90 Chakkulis.