CHALIMIDI - daughter’s adieu | How to make CHALIMIDI - daughter’s adieu
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About CHALIMIDI - daughter’s adieu Recipe
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 is a delicious and yummilicious dish which is one of the popular dish of Andhra Pradesh. CHALIMIDI - daughter’s adieu is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style CHALIMIDI - daughter’s adieu is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 15 minute and it takes 10 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect CHALIMIDI - daughter’s adieu. It is an amazing dish which is perfectly appropriate for any occasion. CHALIMIDI - daughter’s adieu is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking CHALIMIDI - daughter’s adieu is an art and while preparing this dish you can feel the aroma of this delicious CHALIMIDI - daughter’s adieu. Surprise your family and friends by preparing this hotel style CHALIMIDI - daughter’s adieu at your home.
Ingredients to make CHALIMIDI - daughter’s adieu
- Rice - 1 glass freshly prepared as in CHUPPULU
- - ½ glass
- - ¼ glass
- Piece - small chunk
- Broken - 2 sp
- Elachi Powder - pinch
- - 3 sp or as desired
How to make CHALIMIDI - daughter’s adieu
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.