CHALIMIDI - daughter’s adieu | How to make CHALIMIDI - daughter’s adieu

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • CHALIMIDI -  daughter’s adieu, How to make CHALIMIDI -  daughter’s adieu
CHALIMIDI - daughter’s adieuby Sujatha Ratnala
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

21

0





About CHALIMIDI - daughter’s adieu

A rice based thickened sweet dipped in dry fruits and a traditional sweet made for auspicious occasions, especially to bid daughter to her husband’s place and wishing for her Cool or CHALLA Marital bliss. CHUPPULU and CHALIMIDI are typically prepared for marriages and auspicious festivals (called saari samanlu in telugu). My good friend Shyamala to this day gives us these savories after visiting her parents.

CHALIMIDI - daughter’s adieu, a deliciously finger licking recipe to treat your family and friends. This recipe of CHALIMIDI - daughter’s adieu by Sujatha Ratnala will definitely help you in its preparation. The CHALIMIDI - daughter’s adieu can be prepared within 15 minutes. The time taken for cooking CHALIMIDI - daughter’s adieu is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make CHALIMIDI - daughter’s adieu step by step. The detailed explanation makes CHALIMIDI - daughter’s adieu so simple and easy that even beginners can try it out. The recipe for CHALIMIDI - daughter’s adieu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of CHALIMIDI - daughter’s adieu from BetterButter.

CHALIMIDI - daughter’s adieu

Ingredients to make CHALIMIDI - daughter’s adieu

  • Rice flour - 1 glass freshly prepared as in CHUPPULU
  • Sugar - ½ glass
  • Water - ¼ glass
  • Coconut Piece - small chunk
  • Broken Cashew - 2 sp
  • Elachi Powder - pinch
  • Ghee - 3 sp or as desired

How to make CHALIMIDI - daughter’s adieu

  1. With a peeler, descale the coconut outer peel. Dice it into thin slices around ½ inch length.
  2. In a thick bottomed vessel, add 3 sp of ghee and roast cashew and coconut pieces separately. Keep aside.
  3. In the same vessel, add water and sugar and heat. When the sugar turns sticky, add the rice flour and stir continuously for 2 minutes. Switch off the flame.
  4. Add 1 tsp ghee topping, fried coconut, cashew and elaichi powder and mix. On cooling, it hardens. Store in a container.

My Tip:

If syrup is hard and not of right sugary consistency, it will crystallise on cooling. If syrup is less sticky, it will turn soggy. Put more ghee for longer storage.

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