Dasara Celebrations- Kajjikayalu and Boorelu

Being in Vijayawada famous for Durga temple, the Festive season for me starts from Dasara to Deepavali(diwali). Vijayawada city will become more colorful with bright lights and with devotees coming from various parts of the country.
When i am at college i used to go daily passing by the hill, seeing the Goddess in the temple below and the Krishna river. In a way Dasara brings all those memories back.
Holding all those memories i also did a little participation in celebrating the festival here by preparing Poornam boorelu and Kajjikayalu. Also this year Dasara is special for me as it was anish's first day of school.

I prepared kajjikayalu for first time seeing the post by sailaja. May be i added more ghee than specified in the dough, i didn't get that crispy texture. But i liked it and surely will prepare again.

Another sweet my husband likes a lot is Poornam Boorelu.

Regarding boorelu i always had this misconception that it is difficult to prepare and only experienced people can do, but actually it is easy.

Ingredients:
1 cup urad dal soaked for 5 hrs
1 and 1/2 cups rice flour
1 cup chana dal soaked
Jaggery
1/4 cup shredded fresh coconut
1 tsp salt
1 tsp cardamom powder

Preparation:
Pressure cook chanadal with 1/4 cup water. Add enough jaggery, coconut and cardamom powder to the cooked chanal dal and mix. Make small balls with this mixture and keep aside. Grind urad dal into fine paste and add rice flour, salt to it. The batter should be like pancake batter but little bit thick. Dip each chanadal ball into the batter and with spoon carefully dip the ball coated with urad dal batter into the hot oil and fry until the ball becomes golden color. Can stay fresh for a week if not finished.