Boorelu

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:

Boorelu

Course : Dessert

Cuisine : Indian

Prep time : 5 minutes

Process time : 40 minutes

Total time : 45 minutes

Ingredients:

• Chana dal - 1 cup

• Jaggery powdered -1 cup

• Rice powder - 1/2 cup

• Corn flour - 3 tsp

• Cardamom powder - 1 tsp

• Salt- pinch

• Water - 1 cup

• Groundnut Oil - 1/2 cup

Instructions:

1. Wash the Chana dal, add water and soak them for 2 hours

2. In a pressure cookier add soaked chana dal with water and cook them for 5 to 6 whistles

3. Once the steam it out smash the cooked chana dal with smasher

4. Now add powdered jaggery, cardamom powder and pinch of salt to the smashed chana dal and mix it

5. Now the chana dal with jaggery mix until the liquid is dried completely

6. Once the dal is cooled completely, make small round balls

7. Now in other bowl, add rice flour, corn flour mix, then add little water to make it thick paste

8. Dip the dal balls into rice flour paste, coat them well

9. Add the chana dal coated balls into hot oil

10. Depp fry them well and strain them

11. Serve hot

Pictorial :

chana dal

add water and soak them for 2 hrs

into cooker

cook for 5 to 6 whistles

smash cooked dal

powdered jaggery

mix

cook the dal until liquid evaporates

once cooled, make shape

like this

rice flour and corn flour

add water

make thick paste

coat the dal balls into paste

drop them into hot oil , fry well

serve hot

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