anandhuvasudev/southindiandish huggingface dataset:
Ingredients: almond meal (badam powder),vanilla,dark chocolate,caster sugar,eggs,butter,chikki (peanut brittle)

Flourless Mud Pie Recipe, 1 tablespoon Chikki (peanut brittle) - optional,65 grams Butter (unsalted),65 grams Caster Sugar,115 grams Dark chocolate,50 grams Almond Meal (Badam Powder),1/2 teaspoon Vanilla Extract,3 Whole Eggs - (or Flax meal Egg Replacer), 60, Continental, To begin making the Flourless Chocolate Mud Pie Recipe, we will first melt the chocolate using the double boiler method.
First, place a saucepan on medium heat with 250 ml of water and bring it to a gentle simmer.
Place a heat proof bowl over the saucepan such that the water is not in direct contact with the heatproof bowl.
We will henceforth refer to this arrangement as bain-marie.In the bain-marie, melt bite size pieces of chocolate and butter until a smooth mixture is formed.
We will now take the bowl off heat and set it aside until partially cooled.Meanwhile, let's separate the egg whites and the yolks.
Beat the egg whites with an electric beater or wire whisk until stiff peaks are formed.Note: If you plan to make this recipe eggless (egg free) then prepare the Flax meal Egg Replacer and keep it aside.When the chocolate mixture cools, fold in the sugar, ground almonds, vanilla essence and egg yolks with a rubber spatula.
Note: Add the Flax meal Egg Replacer at the above stage.Further, fold the beaten egg whites gently into the chocolate mixture by taking care, not to deflate the egg-chocolate mixture.
This step is crucial to help maintain the consistency of the mud pie.
 (Skip this step for egg free cake)Now, we shall pour the chocolate mixture into a lined and greased spring foam tin and bake in a preheated 180C oven for 30 to 35 minutes until just set.
You will notice when a tester like a pick or a knife inserted into the center comes almost clean, but not completely.
The mud pies most often will have a few cake crumbs that get stuck to the center, but it's not raw.Once the mud pie is baked, remove the cake from the oven and allow it to cool.
Take care to unmould the cake only when completely cooled.An optional step would be to whip up a simple chocolate ganache and slather it all over the mud pie.I also topped it with store bought peanut brittle to give it a little crunch.
Butterscotch will work wonders too.Serve the Flourless Chocolate Mud Pie chilled or at room temperature for your parties or even as a tea time snack, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shyma_Menon/Flourless_Chocolate_Mud_Pie_Recipe.jpg, 7
Ingredients: dates black,coconut,ghee,jaggery,dried figs,dry ginger powder,badam (almond),cardamom powder (elaichi),nutmeg powder generous,sesame seeds (til seeds),melon seeds

Gujarati Kachariyu Recipe - Spiced Sesame And Coconut Ladoos, 1/2 cup Jaggery,1 teaspoon Dry ginger powder,12 Dates - black one,1 cup Sesame seeds (Til seeds),1/4 cup Melon seeds,1/2 teaspoon Cardamom Powder (Elaichi),5-6 Dried Figs - chopped,2 tablespoons Ghee,1/4 cup Badam (Almond) - chopped,3/4 cup Dessicated Coconut,Nutmeg powder - A generous pinch, 40, Gujarati Recipes﻿, To begin making Gujarati Kachariyu Recipe, first we will prepare the filling.Place a skillet or kadai on the heat.
Add ghee, once melted add chopped dates and figs to it.
Cook this, stirring sometimes, till they turn mushy and stewed, and start leaving sides of pan to come together as a ball.Turn the heat off and set the pan aside to cool.
Once cool make small marble sized balls of the mix and set aside.To prepare the rest of the Kachariyu, in a pan or kadai lightly toast sesame seeds, coconut, almonds and melon seeds.While it is still warm transfer the mixture to a grinder add jaggery and grind finely.To this, add the dried ginger powder, cardamom powder and nutmeg powder.
Pulse it again a couple of times till it mixes well.You will notice that the sesame seeds and coconut has released its oil and the mixture gets crumbly.
If held in a fist the mixture should come together lightly.
If this does not happen pulse it a few more times.Put a spoonful of Kachariyu mixture in the well of your palm, lightly press it and place the filling in the center and bring the Kachariyu together to form a small ladoo.
Repeat till you have formed all the ladoos.You can roll them in desiccated coconut or finely chopped almonds for garnish too.
Store the Kachariyu in an airtight box and serve them as a festive ladoo on any occasion or enjoy them as a mid-morning pick-me-up, or snack box treat.Serve Gujarati Kachariyu as a snack along with your morning or evening cup of Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Energy_Bars/Gujarati_Kachariyu_Recipe_Traditional_Spiced_Sesame_And_Coconut_Ladoos_With_Dates_And_Figs-1.jpg, 11
Ingredients: salt,mustard seeds,coconut,asafoetida (hing),plantain stem,black peppercorns,dry red chilli,white urad dal (split),cumin seeds (jeera),chana dal (bengal gram dal),sunflower oil

Vazhakkai Milagu Kootu Recipe - Plantains Pepper Curry, 2 Plantain Stem - cut into cubes,1 teaspoon White Urad Dal (Split),1 Dry Red Chilli,3 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 teaspoons Whole Black Peppercorns,1 teaspoon Mustard seeds,2 teaspoons Chana dal (Bengal Gram Dal),1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,2 teaspoon Sunflower Oil, 20, South Indian Recipes, To begin making the Vazhakkai Milagu Kootu , make cuts on the layer of banana stem and then discard the outer covering.
Slice the banana stem and as you do, you will find the fibre coming out every time you slice into stem, keep taking them out while proceeding.
Once sliced, take each slice and chop them to about 1 cm pieces and then keep it immersed in a bowl of water until further use to avoid discolouration.To make the pepper masala, heat oil in a small tadka pan, add the chana dal, pepper corns, asafoetida, red chilli and roast till the dal becomes golden brown.Add this to the mixer jar, add the grated coconut, cumin seeds and make a smooth paste adding little water at a time.
Keep aside.Drain the cut plantains from water and add it to a saucepan, add a cup of water, season with salt and cook until soft.
This will take around 10 minutes.To this add the prepared pepper masala, mix well and let it simmer for 5 minutes.Now, make a tadka by heating oil in a small todka pan, add the mustard seeds, urad dal, red chilli, curry leaves.Once it splutters, add this to the simmering Vazhakkai Milagu Kootu, mix well and switch off the heat and serve hot.
Serve this Vazhakkai Milagu Kootu, along with Steamed Rice and Jeera Rasam for a simple meal for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Vazhakkai_Milagu_Kootu_Plantains_Pepper_Curry.jpg, 11
Ingredients: basmati rice,sabudana (tapioca pearls),ghee,milk,saffron strands,almond meal (badam powder),bottle gourd (lauki),cardamom powder (elaichi),vanilla,condensed milk,almonds (badam),edible silver foilleaf (chandi ka vark)

Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding), 1/2 cup Basmati rice,3/4 cup Bottle gourd (lauki) - grated,1/4 tablespoon Cardamom Powder (Elaichi),1 Edible Silver Foil/Leaf (Chandi Ka Vark),2 tablespoon Ghee,3 tablespoon Sabudana (Tapioca Pearls),1 tablespoon Vanilla Extract,Saffron strands - a few,3 tablespoon Almond Meal (Badam Powder),200 grams Condensed Milk,1-1/2 liter Milk,1/2 tablespoon Slivered Almonds (Badam), 65, Hyderabadi, To begin making the Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding), wash and soak sago for 1 hour.Wash basmati rice with clean water and pat to dry.
Spread rice on a clean muslin cloth for 30-40 minutes under fan and allow it to dry.
Once the rice is dry, grind to coarse powder.In a heavy bottom cooking pan, add ghee and roast the slivered almonds.
Once they turn light golden using a slotted spoon remove the almonds on to kitchen paper towel and set aside.In the same ghee add grated bottle gourd and on medium flame saute for 2-3 minutes until the bottle gourd begins to leave its liquids.
At this stage add half of milk and 1-1/2 cups of water to bottle gourd and cook until bottle gourd is soft.
In another heavy bottom pan, add remaining milk, add the coarsely ground rice along with soaked sago and cook till done.
Take care to keep stirring this mixture so it does not burn the bottom of the pan.To the sago and rice mixture, add condensed milk, cardamom powder, almond powder, vanilla essence and the boiled milk and bottle gourd mixture.
Stir gently to combine all the ingredients well.
Cook on low flame and stir until everything combines together.
Cook till you get kheer like consistency.
If the mixture is getting too thick, then you can add 1/2 cup milk or water to give it a better consistency.Once done, turn off the heat and transfer the Gil-E-Firdaus  to a serving bowl.
Garnish the Gil-E-Firdaus with golden fried slivered almonds and edible silver leaf.The Gil-E-Firdaus (Creamy & Sweet Bottlegourd Pudding) taste best when served chilled., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Lubna_Karim/GileFirdaus.jpg, 12
Ingredients: cake mix used pillsbury vanilla cake mix,food color yellow,glazed cherries you can alternatively also the tinned variety,pineapple essence,brown sugar (demerara sugar),pineapple juice reserved from del monte pineapple,butter,pineapple have used canned pineapple,sunflower oil

Classic Pineapple Upside-Down Cake Recipe, 1 pinch Food Color - yellow (optional),2 teaspoons Pineapple Essence,1 cup Brown Sugar (Demerara Sugar),840 grams Pineapple - I have used canned pineapple,20 ml Sunflower Oil,1/4 cup Butter,Pineapple juice - reserved from Del Monte pineapple slices,500 grams Cake Mix - I used Pillsbury Vanilla Cake Mix,120 grams Glazed Cherries - you can alternatively also use the tinned variety, 115, Italian Recipes, To prepare the Classic Pineapple Upside-Down Cake Recipe, preheat oven to 180° C for 10 minutes.ToppingMelt butter in oven and spread in 9-inch pan.Sprinkle brown sugar evenly over butter.Arrange pineapple slices on the brown sugar.Place cherries between the pineapple slices, and arrange remaining cherries around slices, as per preference.
Press gently into brown sugar.
Keep aside.CakeIn a large bowl, combine cake mix, reserved pineapple juice, vegetable oil, pineapple essence and few drops of yellow gel food color.
Mix until well blended.Pour/spoon batter into prepared pan.Bake for 50 - 55 minutes or until toothpick inserted in center comes out clean.
Let cool for 10 minutes or until warm.Now run a knife around side of pan to loosen cake.Invert cake with pan on top of a cake stand or a large serving plate.Leave pan over the cake for 2 minutes so brown sugar topping can drizzle over the cake; remove pan.Cool for 30 minutes.Slice.
Serve the Classic Pineapple Upside-Down Cake Recipe warm with iced tea or hot cup of coffee or cool and refrigerate.
Fall in love!, https://www.archanaskitchen.com/images/archanaskitchen/cakes/Upside_down_Pineapple_cake.jpg, 9
Ingredients: tomato,salt,ginger,garam masala powder,green chilli,bay leaves (tej patta),cardamom (elaichi) podsseeds,red chilli powder,cloves garlic,onion,coriander powder,turmeric powder,spinach leaves (palak),kala chana (brown chickpeas),sunflower oil

Palak And Kala Chana Sukhi Sabzi Recipe, 1 cup Kala Chana (Brown Chickpeas) - soaked overnight,2 teaspoons Garam masala powder,1 Tomato - finely chopped,1 inch Ginger - grated,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 cloves Garlic - grated,1 Bay leaves (tej patta),1 Onion - finely chopped,2 Cardamom (Elaichi) Pods/Seeds,1 Green Chilli - slit,Salt - as per taste,1 cup Spinach Leaves (Palak) - washed and roughly chopped,1 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required, 60, Indian, To begin making the Palak Kala Chana Recipe first clean, wash and soak chickpeas in water overnight or at least 5 - 6 hours.First make puree of tomato and green chili using 2 - 3 tablespoons of water in blender.Heat a teaspoon of oil in a pan; add in the chopped spinach and saute until the spinach is soft and tender.
Keep this aside.Note: We cook the spinach separately from the chola, as the cooking times for the chickpeas and spinach are very different.
Spinach takes a couple of minutes, while the chola/ chickpeas take 20 to 30 minutes.In a pressure cooker heat oil over medium heat, once oil is heated add in the bay leaf and cardamom pods; saute for 1 minute or until spices start releasing aroma.Now add in chopped onion, ginger and garlic and saute over medium heat until onion turn light brown in color.Once onion is ready add tomato puree, salt, turmeric powder, garam masala, and coriander powder, red chili powder until you see the mixture coming together and thickening a little bit.Add the chickpeas along with the water it was soaked in into the masala and stir well.
Add in additional water so that the water level is atleast 2 inches above the soaked Kala Chana.Give it a good stir and cover the pressure cooker and place its weight on.
Cook the kala Chana in the pressure cooker until you hear 4 to 5 whistles.
After 4 to 5 whistles, turn the heat to low and simmer the chana for another 15 minutes and then turn off the heat.Allow the pressure to release naturally.
This will take another 15 minutes.
Once the pressure releases naturally, open the cooker, add in the sauteed spinach and give it a good stir.Check the salt and spice levels and adjust to suit your taste.
Gently mash the chickpeas little bit with the back of the ladle to thicken the gravy little bit and the Palak Kala Chana Sukhi Recipe is ready to be served.Serve the Palak & Kala Chana Sukhi Sabzi Recipe along with Dal Tadka, Dill Cucumber Raita, Jeera Rice and Phulka for a delicious weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Palak__Kala_Channa_Sukhi_Subzi_Recipe_.jpg, 15
Ingredients: turmeric powder,salt,wheat flour,water make dough,ginger,green chilli,potatoes boil mash karela,cumin powder,coriander (dhania) leaves take mango powder,red chilli powder,onion,coriander powder,oil ghee,garam masala powder

 Spiced Indian Potato Flatbread (Recipe In Hindi),  1/2 teaspoon red chilli powder, 1 onion - finely chopped, 2 green Chilli - finely chopped, 1 teaspoon coriander powder, water - to make dough, 1/2 teaspoon cumin powder, 2 sprig green coriander - chopped Take 1 teaspoon Mango powder,2 cups wheat flour, 4 potatoes - boil mash karela, oil - or ghee, 1 inch ginger - finely chopped, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder, 1 teaspoon salt - according to taste, 60, Punjabi, To make Punjabi Aloo Paratha, first of all take the dough.
In a large bowl, add 2 cups wheat flour and a little salt.
Add a little water and keep stirring until the dough is formed.
After kneading the dough, apply a little oil and keep on kneading.
Knead until soft and cut it into 8 to 10 pieces.
Cover the dough and keep it aside.
Now we will make masala for the paratha.
Mash the potatoes.
Add green chillies, onion, green coriander, salt, cumin powder, coriander powder, mango powder, garam masala powder, turmeric powder and red chilli powder, mix well.
Now make potato paratha.
Now place a dough on a flat surface and flat it with your hands.
Bale him in a 3 inch circle with a rolling pin.
Take a little spice and keep it in the middle.
Close the dough from all sides.
Now press it to close with your hands.
Dust this dough in dry flour and with the help of rolling pin take it like roti.
Now heat a griddle and pour it on it.
Add some oil or ghee and cook till it turns golden and brown from both the sides.
Keep pressing the paratha so that it cooks well.
Put the potato paratha in a plate and serve it hot.
Serve Punjabi Aloo Paratha with Tadka Raita and Coriander Mint Chutney for Sunday breakfast., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breads/Easy_Aloo_Paratha_Recipe_North_Indian_Punjabi_Style-1.jpg, 14
Ingredients: yellow bell pepper (capsicum),salt,green bell peppers,red bell pepper (capsicum),green chilli,conchiglie pasta,soy sauce,ginger garlic paste,virgin olive oil,sugar,onion,vinegar,red chilli sauce

Quick And Spicy Bell Pepper Pasta Recipe, Salt,1 tablespoon Extra Virgin Olive Oil,3/4 tablespoon Red Chilli sauce,2 cups Conchiglie Pasta - boiled,1 Red Bell pepper (Capsicum) - cut into small cubes,2 Green bell peppers - cut into small cubes,1 Onion - chopped,1/2 teaspoon Ginger Garlic Paste,2 tablespoon Soy sauce,1/4 teaspoon Sugar,1 tablespoon Vinegar,1 Yellow Bell Pepper (Capsicum) - cut into small cubes,2 Green Chilli - finely chopped, 35, Italian Recipes, To begin with the Quick and Spicy Bell Pepper Pasta first, heat a sauce pan with enough water to boil the pasta, drop the pasta into the boiling water, sprinkle some salt.
Cook the pasta until it is just cooked or "Al dente", drain all the water, run the pasta over a running water.
Drizzle some oil and mix well to stop cooking.
Heat a sauce pan with oil and add chopped onions.
Saute the onions until they become translucent and add ginger garlic paste and give it a toss.
Cook the onions well with the paste.
As the onions are cooked well add chopped bell peppers also and saute them for 6 - 8 minutes.
Now add green chillies, red chilli sauce, soy sauce, vinegar, salt, sugar and 2 tablespoons of water and cook it for another 3 minutes so that the raw smell goes off.
Add the boiled pasta to the mixture and give it a gentle mix and toss it thoroughly.
Serve Quick And Spicy Roasted Pepper Pasta Recipe can be served with some Herbed Garlic bread on the side., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Chili_Pasta_Espresso.jpg, 13
Ingredients: cardamom (elaichi) podsseeds,mixed nuts like flaked almonds pistachios,milk,sugar,lemon,condensed milk

Angoori Rasmalai Recipe, 1 tablespoon Lemon juice,Mixed nuts - like flaked almonds and pistachios for garnish,1/3 cup Condensed Milk,1 cup Sugar,1 1/2 liter Milk,4 Cardamom (Elaichi) Pods/Seeds, 90, Bengali Recipes, To begin making the Angoori Rasmalai, we will first have to make the chena or the cottage cheese for the rasmalai.
Heat 1 liter of the milk in a heavy bottomed pan.
Allow the milk to come to a brisk boil.
Once the milk comes to a brisk boil, pour in the lime juice and give the milk a stir.
Turn off the heat.
You will notice that the milk curdles immediately after the addition of the lemon juice and clear whey will separate.Strain the chena in a muslin cloth strainer and allow the excess liquid to drain out.
Let it rest in the strainer for about an hour.
 After a couple of hours you will notice the chena is separated from all its whey.Place the chena in a wide mixing bowl and begin to knead the chena with the heel of your palm.
Knead well for about 5 to 10 minutes until you get a really smooth dough.
Make small bite size balls of the chena dough.
Roll the chena balls between your palm to make the outer surface smooth.
This will be your angoori (grape sized) rasmalai balls.
Boil the 3 cups of water and the sugar in a wide pressure cooker.
Add 2 powdered green cardamoms in it.
Once the syrup comes to a rolling boil place the chena balls in very carefully.Attach the lid and cook on medium until two whistles.
Let the steam and pressure dissipate naturally.Open and carefully take the angoori rasmalai balls out one by one.
Try not to crowd the cooker or the tiny balls will break.
Cook these chena balls in 2-3 batches.Take out the balls from the syrup and gently squeeze out the syrup and keep aside.While the chena balls are simmering, start boiling the remaining half litre milk in another heavy bottomed pan.
Once it comes to boil add the condensed milk and let it simmer on medium heat for 15-20 minutes.Stir occasionally to prevent it from burning at the bottom.
Add the chena balls in it along with crushed cardamom powder and simmer gently for another couple of minutes.Cool and serve the Angoori Rasmalai with a generous sprinkle of flaked almonds and chopped pistachios.Serve Angoori Rasmalai along with Bengali Sita Bhog as desserts during the festive season pr when you have guests coming over.Note: To make the angoori rasmalais in a pan make the same syrup in a heavy bottomed wide pan.
Once the sugar is dissolved bring it to a rolling boil.
Carefully drop the chena balls and keep it boiling for 8-10 minutes or till they float on the top.
Follow the rest of the method to make the Rasmalai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sayantani/Angoori_Rasmalai.jpg, 6
Ingredients: pineapple,khoya (mawa),sponge cake slice mawa cake,ghee,saffron strands,raisins,sugar,badam (almond),cardamom powder (elaichi)

Pineapple Mawa Delight Recipe, 1/2 cup Khoya (Mawa) - grated,1 cup Sugar,Saffron strands - a few,Raisins - a few,6 Sponge cake slice - or mawa cake,1 teaspoon Cardamom Powder (Elaichi),2 tablespoons Ghee,1/2 cup Fresh cream,1 Pineapple - cleaned & grated,2 tablespoons Badam (Almond) - sliced, 75, Indian, To begin making Pineapple Mawa Delight Recipe, grate the pineapple.Heat grated  pineapple with a little water and cook on medium heat till the water evaporates and pineapple is cooked.Once the pineapple is cooked, add sugar to the pineapple, then add saffron and cook till all the water evaporates.In a separate pan, add ghee, cardamom powder mix for a second.
On a low heat, add nuts and raisins immediately and cook till lightly golden and take it off heat.Mix the fried nuts and raisins with pineapple and sugar mixture.Now add cream, Khoya to it and cook for about 5 minutes or till everything gets incorporated well.Switch off heat and break the sponge cake or mawa cake with your hands into small crumbles, then mix well with pineapple delight.
You can serve Pineapple Mawa Delight Recipe with Khichdi Kadhi and Batata Nu Shaak ( The Classic Comfort Food of India) or Thengai Sadam Recipe (A Quick and Healthy Coconut Rice)., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Sadafabbasi79-yahoo.com/pineapple-mawa-delight-recipe.JPG, 9
Ingredients: salt,coconut,ghee,jaggery,chiroti rava,cardamom powder (elaichi),poppy seeds khus khus,flour (maida),sunflower oil

Sajjappa Recipe (Stuffed Sweetened Coconut Pastry), 1 cup Fresh coconut - grated,2 tablespoons Poppy seeds - or khus khus,1-1/2 cups Jaggery - (adjust),1 cup Chiroti Rava,3 tablespoons Chiroti Rava,1/2 cup All Purpose Flour (Maida),1/2 teaspoon Salt,1 tablespoon Ghee,1 teaspoon Cardamom Powder (Elaichi),Sunflower Oil - to deep fry,1 cup Dessicated Coconut, 80, Karnataka, Make the DoughTo prepare Sajjappa Recipe (Fried Sweetened Coconut Pastry), prepare the dough.
In a wide bowl take maida, fine rava, ghee and salt.Mix nicely with the tips of your fingers.It will become like breadcrumb.Next add enough water to make a soft dough like chapathi dough.
The dough has to be little loose than poori dough but not too soft.Cover it with a wet cloth and keep it aside for 1-2 hours.Make the StuffingIn a shallow fry pan, dry roast poppy seeds for 1-2 minutes till they are aromatic.
Dry roast chiroti rava for 1-2 mins.Take a kadai.
Add jaggery.
When it melts a little, add grated coconut and desiccated coconut powder.
Mix well .Cook till it becomes little dry and all the moisture evaporates.
Add cardamom powder, roasted rava and khus khus.
Mix everything well.
Allow the prepared stuffing to cool.To fry sajjappaKnead the dough well again to make the it soft and pliable.
Divide the balls to small lemon sized balls.Take a deep kadai and heat enough oil to deep fry.Take a lemon size ball and flatten it into a disc using hand or rolling pin .
Keep little coconut stuffing (hoorna ) in the middle .Close all sides with the extra dough (as we do for paratha) .Roll gently into a small poori.
Make sure the stuffing does not ooze out.Deep fry in oil, on a medium heat, till the outer covering is golden brown and crispy.
Remove onto a paper napkin to remove excess oil.
Continue the process with the remaining dough.Crispy Sajjappa recipe is ready to enjoy.
Store them in an airtight container after it cools and you can store them for 10-15 days., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Sajjappa_Sweet_recipe_edited.jpg, 9