Famous Telugu Sweets

POOTHAREKULU

Pootharekulu is a popular sweet from atreyapuram, East Godavari, India. "Pootha" means coating and "Reku" means [Plural Rekulu] sheet in Telugu. PoothaRekulu are also know as "Paper sweet" as they give the appearance of folded paper. It is a wafer like sweet created in Atreyapuram which is a small village and mandal in East Godavari District of Andhra Pradesh. The village is well know for the preparation and trading of this kind of sweets. it is also called as the sweet version of the veg - role where the vegetables are replaced by the fine sugar powder in fine laminated foils made of rice. the wafer's size varies from 100 to 1000 microns which depends upon the expertise of  the person who makes it.

JUNNU

JUNNU is the milk product that is made with the combination of the milk and sugar with some of the fragrance ingredients into it for the flavour purpose.it has a very exceptional and delightful flavour which is made with the help of the lactic milk. It is very nutritious and wholesome as the milk is fully loaded with antibodies and immune factors. Colostrum is pre-milk liquid that is produced from the female mammals just after delivery to boot up newborn immune system. 

This is a unique food was designed by the nature to help the new born grown physically powerful. Using this milk in medicines dates back thousands of years back when most of the "Ayurvedic" physicians have used it for both therapeutic and sacred purposes.

MADATHA KAJHA

KAJHA is the desert food from the south indians mostly in Andhra Pradesh. Refined wheat flour with sugar is made into layered dough with or without dry fruit or other stuffing and lightly fried in oil to make into Kajha. This fried kajha is soaked in sweetener for some time to absorb the molten sugar.  

Kajha is a baklava like dessert, and is opened and sold in  different states like Odisha, Bihar, Jharkhand and Andhra Pradesh which is the most popular once. Kajha's of the silao and Rajgir are known for their puffiness. Kajha from Puri is also the most famous.

Process of making Kajha: 

1. At first, Butter is mixed with the wheat flour, Mawa, Oil. 
2. It is then deep fried until crisp.
3. A sugar syrup is made which is known as "Paga".
4. The Crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup.

Kajha of Kakinada which is also called as "Kakinada Khaja" which is from the coastal city of Andhra Pradesh, is dry from outside and full of sugar syrup from inside and is juicy.

KAKINADA KHAJA

kakinada khaja is a sweet which is very special in Andhra Pradesh. It is also similar to the Kajha which is explained above. As it is very famous in that particular place the name of the sweet is kept with its name as the "Kakinada Khaja" Kajha is originated in Samarkand area of Uzbekistan. The word "Kajha" is originated from Arabic, probably means "Puri". In the northern part of India, Kajha come in hundreds of varieties. Kakinada Kajha just a replica of Ranchi Kajha. Kajha were bought into Andhra by Muslims, probably at the time of Nizams. 

Indian variety of Kajha's are sold in the city of patna, Gaya and several other places across the state of Bihar.