There is a wide variety of desserts in the Telugu states of Andhra Pradesh and Telangana. While the common perception about these two states' cuisine revolves around fiery and spicy dishes, the array of sweetmeats breaks the misnomer. These are prepared especially during festivities like Sankranti, Ugadi, Ganesh Chathurthi, Varalakshmi Vratam, Dasara, Diwali, and other social soirees. Apart from a variety of decadent sweets, the kitchens of these states have equally healthy desserts. Thanks to their cooking process and choice of ingredients.
Let's learn about 5 healthy desserts from the kitchens of two Telugu states!
Pala Thalikalu
Try Andhra Pradesh's Pala Thalikalu, which is similar to a creamy payasam. It is prepared with rice flour that has been kneaded into balls and then shaped into thin noodles. The rice flour-based thalikalu is created through a laborious procedure by hand. However, a murukku maker is typically preferred as a shortcut. A generous amount of milk goes into dessert. Pala Thalikalu tastes better when coconut chunks are added.
Sunnundalu
Sunnundalu is laddu made from split, skinned black gram or urad dal, ghee, and jaggery. It is customary in Telugu weddings for the mother-in-law to cook this dessert for the newlywed bridegroom. It's one of the simplest sweet treats. Ragi is used in a distinct rendition of Sunnundalu in Telangana. But the recipes are the same for both.
Bobbatlu
In various regions of the two Telugu states, Bobbatlu is known by several names, including Bakshalu and Oligalu. It resembles pooran poli in certain ways. The two main preparation festivals are Sankranti and Ugadi. The usual ingredients include wheat flour, ghee, split chickpeas, and jaggery. However, there is room for improvisation with this dish, as it can be prepared with different fillings like khoya and coconut. All the variants taste irresistible. People in Telangana also include a small amount of roasted split chickpeas. Some regions of Andhra Pradesh serve hot ghee as a dipping sauce with this sweet.
Mauz ka meetha
Mauz ka meetha is a classic yet simple Hyderabadi sweet dish. It is a must-have during special festivals. Prepared with ripe banana, this treat is rich in potassium. Likewise, the generous use of milk makes it a calcium-dense dessert. Additionally, this dessert contains a good amount of nutritious dry fruits.
Chakkara Pongali
Rice, moong lentils, ghee, jaggery or sugar, cardamoms, and almonds are the ingredients for the delectable and nutritious dessert known as Sweet Pongal. In Telugu, this traditional dessert is called Chakkara Pongali. It is a staple in many traditional Telugu families on the day of Makara Sankranthi. According to legend, the ancestors created this dish to symbolise and celebrate abundance and prosperity following the harvest. People follow numerous sweet pongal recipes depending on their regional and culinary preferences and most significantly, family traditions and customs.