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Ravva Boorelu/Sooji Halwa Boorelu/Kesari Boorelu

Ravva Boorelu/Sooji Halwa Boorelu/Kesari Boorelu and Poornam Boorelu are one of the  famous south Indian festive sweets. In Andhra “Garelu” and “Boorelu” is prepared on almost every festival, traditional occasions and many puja’s…especially on “Sravana Sukravaram”. Boorelu are round in shape and having a sweet and soft filling inside like Chana dal filling/Moong dal filling/Sooji halwa filling/Wheat halwa filling. The outer covering is little salty, crispy and can be made with Maida/Dosa batter/Idli and dosa mix batter/Gram flour batter.

I Prepared Ravva Boorelu with Dosa batter as outer covering and Ravva kesari laddus as inner filling. Please follow the links for Dosa batter, Ravva Kesari and Ravva kesari Laddus.


Dosa batter Ingredients: 

  • 1/2  cup Urad dal
  •  1 cup Rice
  • salt to taste

Dosa Batter Preparation: Soak dal and rice in water overnight, wash and ground to a thick batter. Add salt and keep it aside.

Dosa batter

Dosa batter

Ravva kesari/Sooji Halwa Ingredients:

  • Sooji Ravva  – 1 cup
  • Sugar – 3/4 cup
  • Water -1 1/2 cup
  • Ghee – 1/4 cup
  • Cashew nuts – few
  • Raisins – few
  • Cardamom powder – 1 tsp

Ravva Kesari/Sooji Halwa Preparation: Roast cashews and Raisins in ghee till golden brown colour and transfer them into a bowl. Roast the rava in the same pan for a while on simmer. Add the sugar and mix it well. Add water and cook until sugar is dissolved and it appears like a thick paste. Add the remaining ghee, mix well. Now place a lid and cook for a while on simmer. Then add roasted cashews and raisins. Mix them. Once the Ravva kesari or Sooji Halwa comes to bearable to touch, make small balls/Laddus as in the picture.

Ravva Keari Laddus

Ravva Keari Laddus

  • Oil for deep frying

Method to prepare Ravva Boorelu/Halwa:

  1. Pour oil in a frying pan and let it boil.

    Sunflower oil

    Sunflower oil

  2. Dip the sooji laddus/small balls in the batter and drop them in hot oil.
  3. The batter coated balls goes down and then comes up and floated. Make sure that they should get fried on all sides. Fry them till golden brown colour (Make sure you fry them on all sides).

    Deep frying Boorelu

    Deep frying Boorelu

  4. Transfer them on to the tissue and serve them when they are hot.

    Ravva Boorelu/Halwa Boorelu

    Ravva Boorelu/Halwa Boorelu


  1. You can make the batter with any flours like maida/gram flours just by adding water and salt to it, but the batter consistency should be exactly like dosa batter as we coat the laddus with it.
  2. You can use Instant Dosa mix as well.
  3. Mix some Idli batter and Dosa batter in a bowl and use it for coating.
  4. Nuts and raisins are optional in the laddus.

Enjoy eating Sooji Halwa Boorelu or Ravva Boorelu. I shall share Poornam Boorelu/ Purnalu soon.

Please leave your comments on what’s your favourite traditional sweet? or share if you use any other fillings for making Boorelu!?

Palakova/Milk Fudge

Palkova/Palgova/Milk cake/Milk fudge is prepared with very few ingredients i.e., Milk and Sugar. But it tastes very good. No need of neither adding oil/ghee nor deep frying. Simply condensing the milk or easily prepare with readymade condensed milk in microwave. I will share both original and quick microwave methods of making this yummy Milk Fudge/Palakova. Infact, the unsweetened kova/koya is used in making of so many Indian sweets like Halwa’s.

The original method of making palakova is not an difficult method to do, But you need more patience because the process of making is very long almost 2 1/2 to 3 hours.Palakova_001


  • Whole – Milk 1 litre
  • Sugar – 350 gms sugar
  • Ghee – 3 tbsp (for rolling)
  • cooking soda – a pinch

How to make Palakova or Indian Milk Fudge:

  1. In a thick and deep bottomed pan, bring the milk to boil on a low flame,(add a pinch of cooking soda before boiling).
  2. Then add sugar to the milk and stir until sugar gets dissolved in the milk.
  3. Stir the milk with a wooden stick until the milk gets condensed.
  4. Make sure that you do all the process on simmer, otherwise it gets changed to light brown colour.
  5. Continue stirring till the condensed milk become thickened.
  6. Switch off the flame and stir continuously until the heat gets reduced.
  7. Once the Kova comes to bearable heat to touch, make Kova into small Flat balls like in the picture.
  8. Store them in an air tight container for two days or you can store in the refrigerator for a week.Palakova_002
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“Tomato Coconut Chutney”

The “Tomato coconut chutney” have nice red colour and texture can serve this chutney with Rice, Dosa or Idli. This chutney has coarse texture and tastes Sweet, Hot and Tangy because of the ingredients coconut (sweet and coarse), tomatoes (tangy) and green and red chillies (Hot). Ingredients: Grated Coconut – one cup Green chillies – 3 […]

Sweet and Tangy Sweet Potato Stew or Chilakada dumpa Pulusu

Sweet potatoes are not only a good source of carbohydrates but also in B vitamins. Different varieties of sweet potatoes available in which each having their own nutrition value. I have seen purple, white, orange.  Today, lets try tangy and sweet stew of sweet potato which we called Chilakada dumpa Pulusu in Andhra. I took […]

Egg Plant Pakora Fry / Vankaya Pakodi / Brinjal Pakora Fry

Egg Plant Pakora Fry / Vankaya Pakodi / Brinjal Pakora Fry is one of the vegetarian tasty side dish in Andhra state in India. The Egg plant Pakora fry is serve with other side dishes such as Curry, Chutney and Rasam. Some people love egg plant dishes a lot and some does n’t, even some vegetarians […]