By BINDU 2 Comments
Poornam Boorelu Recipe with step by step instructions.తెలుగు వెర్షన్.
Poornalu or Poornam Boorelu recipe is prepared on all auspicious occasions like festivals and ceremonies.my mom used to prepare these poornalu very tasty.she usedto add a mixture(to the filling stuff) made of cashew nuts, almonds, pistachios, peanuts&desiccatted coconut powder.theytaste even better than the normal poornalu.
I always remember my mom whenever I make this recipe.I really miss her and her amazing recipes a lot.we always find somepretexts to avoid the food and we irritate our mother when we were children.but one will realize the value of mother only when she becomes a mother.Hmmm…. :(.
Coming to the recipe, it is little difficult for the beginners.but after one attempt, you can prepare it easily.if you are going to prepare this you need to make sure that the inner stuff is hard enough to bind into laddoos.the outer batter to wrap the laddoos should be neither too runny nor too hard.if you make arunny batter then you cannot cover the laddoos with batter.ahard batter will not stick to the laddoos.
in few regions, people use the batter made of maida/all purpose flour for the outer layer.it prevents the outer layer from causing splits but doesn’t taste good.so I have added only 2 tbsp of maida to the Urad dal&rice batter.this poornam boorelu taste good when served with melted ghee.they remain fresh up to 1 1/2 days at normal room temperature.but they get spoil very quickly in hot weathers.so I always the leftover poornalu in therefrigerator and keep them in themicrowave for 5 to 10 seconds before using.I hope you try and enjoy this beautiful recipe.
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Dry fruit Kajjikayalu/Gujiya Recipe
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Kala Chana Sundal Recipe
Sweetcorn Boorelu Recipe
ఈ recipe తెలుగు వెర్షన్ కొరకు ఇక్కడ క్లిక్ చేయండి.
Poornam Boorelu Recipe
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Poornam Boorelu or Poornalu is a tasty Andhra festival recipe made with Chana Dal, Jaggery filling coated with the Urad Dal batter and deep-fried on oil.
Course:Dessert, Snack
Cuisine:Andhra, Indian, Telangana
Author: BINDU
Ingredients
For Soaking
- 1/2cupurad dal/peeled black gram
- 3/4cuprice
- water for soaking
For Batter
- soaked urad dal and rice
- 1/2Tspsalt
- 1/2 to 1/3cupwater
- 2tbspmaida/all purpose flour(optional)
- 1/4Tspcooking soda
For the Filling Stuff
- 1cupor 200 grams Chanadal/split Bengal gram
- 1cupjaggery + 1/2 cup or 60 grams(if using dry nuts)
- 1/2Tspcardamom powder
- 2 to 3tbspghee/clarified butter
- 3cupsor 750 ml water
- 10almonds
- 10cashew nuts
- 10pistachios
- 2tbsppeanuts
- 1/4cupgrated coconut/desiccated coconut
Other
- oil for deep-frying
Instructions
Soaking and grinding Urad Dal
soak urad dal/peeled black gram and rice overnight or 4 to 6 hours.
rinse for 2-3 times.
put the soaked dal in a grinding jar, add water just up to the level of dal and grind until smooth.
the batter should be in hard consistency like vada batter.the batter should be neither very hard like vada batter nor should be too runny like dosa batter.It should be in semi pouring consistency.
add cooking soda and maida to the batter and mix well.keep aside.
Boiling Chana Dal
rinse chana dal for 2 to 3 times.
pour 3 cups of water.(use the same cup that's used to take the Dal)
bring it to a boil.
the chana dal should be cooked perfectly but should still retain the shape when pressed with fingers.(do not cook until the dal turns mushy)
turn off the flame and strain out the water.let it cool down.
Preparing the Filling stuff
dry roast the peanuts, almonds, cashew nuts, pistachios and make them into a powder.
grind the boiled chana dal into a powder and keep aside.
heat a pan, add ground dal, grated jaggery, nuts powder and desiccated coconut.
mix well and until the jaggery melts.
when the jaggery starts to melt keep mixing continuously until it turns into halwa consistency.
add a little ghee, cardamom powder, mix well and turn off the flame.
let it cool down for 5 minutes.
Assembling
divide the filling stuff into equal proportions and make into round balls.
put the balls in the urad dal&rice batter.
coat them with the batter with a spoon properly.
make sure that all the stuff is fully covered with batter on all sides.
Deep-Frying
heat oil for deep-frying.
when the oil is hot, drop the coated balls into the oil carefully.
flip them to all sides frying evenly until they turn into nice golden brown color.
take them on to a paper towel and keep aside.
Recipe Notes
Cut Poornam into half and add a little ghee before serving.it tastes really amazing.
[embedyt] https://www.youtube.com/watch?v=ZsBBfE8FrZI[/embedyt]
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Comments
Devarani Dhoorgalu
Namaskarum.
Beautiful ariselu
receipes
Enjoyed them
Congratulations thank youReply
BINDU
Namskaram andi.. dhanyavadamulu..
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