Recipe for Bellam Chalimidi, Detailed Step-by-Step Instructions

  Jaggery and freshly prepared rice flour are the two main ingredients of a traditional Andhra sweet dish called chalimidi. In the past, it was typically prepared for celebrations such as Ram Navami as well as for baby showers.

It is a simple meal to prepare and only requires a few ingredients; however, some patience is required in order to get the jaggery syrup to the correct consistency. If you give my tried-and-true recipe a shot, you will be able to prepare the most delicious chalimidi.

Regarding the recipe I have gotten both my love of baking and my passion for cooking from my mother. I am attempting to pick her brain about as many Andhra dessert recipes as I possibly can. Poornam boorelu, bobbatlu, and madatha kaaja are a few of the Andhra desserts that are among my favourites. After all of these years, Delicious Indian Foods I believe that I am finally at the point where I can securely prepare some of these.

Chalimidi, also known as salividi, is a traditional sweet dish that is prepared in Andhra during celebrations and baby showers. On the day of Sri Rama Navami, it is given out as prasadam or neivedhyam.

This recipe has been passed down through the generations from my grandmother. Whenever my mother and my aunt came to visit, regardless of how short their stay was, she always prepared this dish for them. That is a custom that was started by my ammamma, and it is one that my mom now shares with her own girls.

Only three primary ingredients are required for this recipe. But don't let the few ingredients fool you into thinking it's easy to make. To perfect this meal, you will need some patience and plenty of experience under your belt. When done correctly, it has a flavour that is quite similar to that of palakova, but making it requires a lot less time and effort.

Ingredients

This chalimidi recipe calls for only two primary components, in addition to a few others that are used for flavouring the dish. What you require is as follows:

Rice: I use sona masoori rice. Any type of rice with a medium grain size would do.

Rice varieties such as basmati or jasmine, which are known for their strong aromas, cannot be used in this dish.

Rice needs to be soaked in water overnight before being pounded into a powder. After that, the mixture was sifted to produce rice flour.

Rice flour that has been freshly prepared is the type of rice flour that is often used for this dish; however, rice flour that has been purchased can also be used. For further information, please refer to the section on Expert Tips.

You have the option of using jaggery or powdered sugar for this recipe. Because my mother uses jaggery, I've taken to using it as well.

cardamom seed powder

Ghee

Flakes or chips made of dried coconut, often known as dried coconut slices

Cashews are not a traditional ingredient in this dish, but I enjoy the nutty flavour they impart.

Instructions

The instructions for making Chalimidi are as follows.

Rice and water should be mixed together in the mixing basin. Rice should be soaked for the night. After properly draining the rice in the morning, put it out on a clean kitchen towel so that it can dry. Rice should not get extremely dry; rather, it should have a small moistness to it.

Place the rice in a blender and process until it reaches a powdery consistency.

To manufacture extremely fine rice flour, you should use a very fine sieve. Repeat the grinding and screening process if there are still a significant number of coarse grains in the sieve. You should have a rice flour that is extremely fine.

Ghee should be melted in a small pan. After adding the coconut chips and cashews, continue to fry them until they are thoroughly roasted. Put an end to the cooking and set these items aside until you are ready to utilise them.

Mix the jaggery and the water together in a saucepan of a medium size. Continue to cook the syrup over medium heat, stirring it occasionally, until it reaches the "soft ball stage" and has thickened. To determine whether or not the syrup has the desired the thandur markham consistency, put one drop of hot syrup into a cup of ice water. It shouldn't have any trouble forming a ball and shouldn't dissolve in water. After being taken out of the water, it will assume a flatter position.

When the jaggery reaches the stage when it can form a soft ball, remove the pan from the stove and turn off the heat. Mix in the toasted coconut and cashews, as well as some additional ghee, until well combined. Stir in approximately a quarter cup of rice flour at a time, making sure to thoroughly combine the flour after each addition.

It's possible that you won't need all of the rice flour, so make sure to add it in stages rather than all at once. Continue to add flour while churning the mixture until it either comes together into a chalimidi mudda or forms a ball that is not sticky. It ought should still have the creamy consistency of khova.

After it has been cut up into smaller pieces, the mixture should be stored in an airtight container. Wait until the item has reached room temperature before covering it with the lid and storing it.

Tips

When making chalimidi, the nicest texture can be achieved by using rice flour that has been handmade. You won't get the same mouthfeel by using store-bought flour because it will have a little drier texture.

If, on the other hand, you want to create chalimidi with rice flour that you bought from the shop, you need use a little bit less of it. You would need approximately 1 14 cups of rice flour to make 3/4 of a cup of jaggery. This will reduce the chalkiness of the final texture to an acceptable level.

There is a wide range of sweetness in jaggery, depending on the batch. Therefore, verify the sweetness, and utilise it in accordance with your personal desire in terms of flavour.

The consistency of the jaggery syrup is the most important phase in the preparation of this dish. Do not wander away from the pot of syrup that is slowly heating up; this is not the time to check your phone.

Maintain a dish of ice water next to the stove at all times. As soon as the syrup begins to thicken, the consistency should be checked often to ensure that the "soft ball stage" has been attained.

To determine whether or not the syrup has the desired consistency, put one drop of hot syrup into a cup of ice water. It shouldn't have any trouble forming a ball and shouldn't dissolve in water. After being taken out of the water, it will assume a flatter position.

Sugar in its granulated form can also be used to manufacture chalimidi. Follow the recipe precisely as it is given, making sure that the consistency of the sugar syrup is maintained throughout.

The shelf life of leftovers in an airtight container at ambient temperature is around 4–5 days, while the shelf life in the refrigerator is up to 15 days.

These wheat rava dosa, wheat flour kuzhi paniyaram, or wheat flour murukku can be made using any leftover rice flour that you have visit Indian restaurant near me.