Uppu Neeru Sole Happala / Brined Raw Jackfruit Papad

Ingredients:
3 ltr utensil full of Brined Raw Jackfruits / Uppu Neeru Sole
3 tsp Chilly powder
1.5 tsp Sesame seeds
Small grape sized Asafoetida
1/4 tsp Carom seeds / Ajwain seeds / Oma
Oil

Recipe:
Wash brined raw jackfruits in water 2-3 times. If it is too salty soak it in water for around 30 minutes and wash it 2-3 times.

Place them in a traditional steamer or pressure cooker. Add chilly powder, around 3 cups of water and steam cook for about 20-30 mins.

Grind the cooked jackfruit along with carom seeds, asafoetida into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

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

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or other curries. The above mentioned ingredients will serve around 90 Happalas.

Coconut Rava Burfi

Ingredients:
4 cups Coconut
1.5 cups small Semolina / Bombay Rava / Sanna Sajjige
4 cups Sugar
2 cups Milk
4 - 5 Cardamoms
1 - 2 tsp Ghee

Recipe:

Finely grate the coconut or put the coconut in a mixer for few seconds and keep it aside.

Put ghee in a heavy bottomed vessel and heat. Add semolina and fry them in medium flame for about 2 min. Add finely grated coconut and fry them together for about 4-5 mins in medium/low flame.

Add milk, sugar and mix them well.

Keep stirring this mixture in medium/low flame until it starts leaving from the bottom as shown in the picture below. Add the mashed cardamom powder and mix them well.

Put this into a ghee applied plate and spread it using one flat spoon as shown in the picture below.

Cut it into diamond shaped pieces as shown in the picture below.

Remove the pieces and serve. Store them in an airtight container.