Poornam Boorelu, also known as Poornalu, is a popular South Indian sweet snack or dessert. They are traditionally made during festivals and special occasions. Boorelu are small, round, deep-fried dumplings filled with a sweet and aromatic stuffing made from chana dal (split chickpeas) or urad dal (black gram lentils), jaggery (unrefined cane sugar), and flavored with cardamom. Here's a recipe for making Poornam Boorelu:
Ingredients of Poornam Boorelu:
For the Outer Covering:
- 1 cup of rice
- 1/4 cup of urad dal (black gram lentils)
- A pinch of salt
- Water, as needed
For the Filling:
- 1 cup of chana dal or urad dal
- 1 cup of jaggery, grated or finely chopped
- 1/2 teaspoon of cardamom powder
- 2 tablespoons of grated coconut (optional)
- 2 tablespoons of ghee (clarified butter)
- Oil for deep frying
Instructions of making Poornam Boorelu:
1.Rinse the rice and urad dal separately and soak them in water for at least 4-6 hours.
2. Drain the soaked rice and urad dal and grind them together into a thick and smooth batter. Add a pinch of salt while grinding. You may need to add a little water to achieve the desired consistency, which should be thick but pourable.
3. In a heavy-bottomed pan, roast the chana dal or urad dal over low heat until it turns golden brown and gives off a nutty aroma. Allow it to cool.
4. Once the roasted dal has cooled, grind it into a coarse powder. You can leave some texture in the dal for added crunch.
5. In another pan, melt the ghee and add the grated coconut (if using). Sauté for a few minutes until the coconut turns lightly golden.
6. Add the grated jaggery to the sautéed coconut and mix well. Cook until the jaggery melts and combines with the coconut, forming a sticky and aromatic filling. You don't need to make a syrup; just ensure the jaggery is fully melted and mixed with the coconut.
7. Add the powdered dal and cardamom powder to the jaggery-coconut mixture. Mix everything together thoroughly. The filling should have a slightly sticky consistency.
8. Allow the filling to cool completely. Then, divide it into small, equal-sized balls and set aside.
9. Heat oil in a deep frying pan or kadai over medium heat. The oil should be hot but not smoking.
10. Take a small portion of the rice-urad dal batter in your hand, flatten it, and place a jaggery-filled ball in the center.
11. Carefully encase the filling with the rice-urad dal batter, ensuring there are no cracks or openings.
12. Gently shape it into a small round ball. Repeat this process for the remaining dough and filling.
13. Carefully slide the stuffed balls into the hot oil and deep-fry them until they turn golden brown and crispy.
14. Remove the fried Boorelu from the oil and drain them on paper towels to remove excess oil.
15. Serve Boorelu hot or at room temperature. They are typically enjoyed as a sweet treat during festivals like Sankranthi (Pongal), Diwali, and other special occasions.
Boorelu are a delightful and sweet snack with a crispy outer layer and a delicious, sweet, and nutty filling. They are sure to be a hit at your festive gatherings!
Country of origin- India
State- Andhra Pradesh
0 Comments