Boorelu, a traditional dessert from Andhra Pradesh, is another gem from south India that spells decadence. Prepared during on Telegu festivals such as Varalakshmi Vratham or Durga Navratri, Boorelu (also known as Poornalu) is a simple, quick and easy dumpling dessert. It is stuffed with the goodness of chana dal, laced in urad dal with aromatic flavours of coconut and cardamom.
There is a similar dessert prepared by other south state called Tamil nadu. Its suzhiyam, which has same sweet stuffing. Both are similar in taste with slight outer texture.
What is the difference between suzhiyan and boorelu? In suzhiyan, maida and rice flour is used for the outer covering whereas boorelu needs rice + urad dal batter (Just like dosa batter) for the covering. Otherwise, the procedure for making sweet stuff is one and the same.
Note : I HAVE USED RICE FLOUR FOR COATING RATHER THEN DIPPING THEM IN URAD DAL AND RICE BATTTER(SAME AS DOSA BATTER)
LETS GET COOKING:
Course : Dessert
Cuisine : Indian
Prep time : 5 minutes
Process time : 40 minutes
Total time : 45 minutes
Chana dal - 1 cup
Jaggery powdered -1 cup
Rice powder - 1/2 cup
Corn flour - 3 tsp
Cardamom powder - 1 tsp
Water - 1 cup
Groundnut Oil - 1/2 cup
Wash the Chana dal, add water and soak them for 2 hours
In a pressure cookier add soaked chana dal with water and cook them for 5 to 6 whistles
Once the steam it out smash the cooked chana dal with smasher
Now add powdered jaggery, cardamom powder and pinch of salt to the smashed chana dal and mix it
Now the chana dal with jaggery mix until the liquid is dried completely
Once the dal is cooled completely, make small round balls
Now in other bowl, add rice flour, corn flour mix, then add little water to make it thick paste
Dip the dal balls into rice flour paste, coat them well
Add the chana dal coated balls into hot oil
Depp fry them well and strain them
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