Here is my 300th post on this blog! Yay!!! 🙂 It just feels like I started documenting my food pictures and recipes here but I am already at my 300th.. 🙂 I have one more announcement to make – I took the plunge to move to a self-hosted blog and it is such a happy coincidence that my first post on this new blog corresponds to a milestone and also happens to be my favorite sweet. This move deserves a post of its own, for the amount of challenges faced but that’s for some other day. Today, I want to thank my SIL J, for gifting me with this domain – such a surprise it was. I bugged Srividhya a number of times and she was a darling in assisting me with my dumb questions - that was the push I needed to get this going. And if my site is running today, all credits to my husband who spent an entire weekend resolving issue after issue. Once the barebones version of the blog was up (finally!) I have been doing a lot of setup and stuff. I am still not sure if this post is going to show up on your reader/email, but if it does – give me a shout out, please?!
Moving on to the recipe, Boorelu are deep fried dumplings with sweet filling within. It has been one of my favorite sweets from my growing up days. There are a number of ways to make this sweet but this is how my Amma prepares it and I just followed her recipe.
No festival or celebration is complete without Poornam Boorelu being prepared at home. You know what the best way to enjoy these is?! Hot right out of the oil. In weddings especially in Andhra, Boorelu are served with ghee/clarified butter. One would lose count of the number of Boorelu had, for they are absolutely delicious. I make very few exceptions to prepare or eat fried food and Poornalu are one among them.
To make Boorelu | Poornam Boorelu | Andhra Special Poornalu Recipe
What I used –
For the Poornam/Sweet Filling -
- Chana Dal, ⅓ cup
- Coconut Grated, ⅓ cup
- Sugar, ⅓ cup
- Green Cardamom, 1 or 2
For the Boorelu –
- Raw Rice, ⅓ cup
- Urad Dal, ⅙ cup
- Salt, a pinch
- Oil, for deep frying
How I made –
1. In a bowl, soak the raw rice and urad dal for 3-4 hrs. Grind into a smooth paste after adding a pinch of salt. If required, sprinkle some water to assist smooth grinding. Set aside. Soak washed chana dal for atleast an hour.
2. Grind the chana dal into a smooth paste after draining all the water. The batter should be tight. In a steamer (idli plate) split the ground batter into equal portions and steam cook for 7-10 mins. Once the steamed cakes are cooled down, remove them onto a plate and mash them into a powder without any big lumps. Set aside.
3. In a pan, add fresh grated coconut and fry for a couple of minutes until most of the water content is gone. Add powdered green cardamom. Add powdered chana dal along with sugar and mix well. Keep the flame on low and stir continuously until the sugar is completely melted. The mixture should come together but still be dry. Remove from flame.
4. When the mixture is not too hot to touch and can be handled, make equal sized balls out of it using your hands. Set aside.
5. In a pan, heat oil for deep frying. Take the batter from step 1 in a bowl. It should be neither too thick nor thin. When the prepared balls are dipped in, the batter should coat it evenly. Once the oil is hot, reduce the flame to medium. Dip each prepared sweet ball into the batter and fry until golden brown on all sides. Remove onto a tissue. Repeat the same with rest of the prepared sweet balls.
6. Serve hot with ghee (optional). These stay good for over a day, even when stored outside.
- The measurement of cooked chana dal powdered mash to sugar is 2:1. Adjust the quantity of sugar accordingly.
- It is important to drain off all the water from chana dal before grinding. Too watery chana dal paste could be very difficult to steam.
- Instead of sugar, powdered palm sugar/jaggery can also be used.
- For preparing this instantly, the outer coating can be done with leftover dosa batter as well.
- A pinch of salt enhances the sweet flavor.
- The ratio of raw rice to urad dal is 2:1 – adjust accordingly.
- The prepared batter for outer covering should be neither too thick nor thin.