POORNAM BOORELU

POORNAM BOORELU

 [ SUIYAM  /  SUGIYAM /  SUYYAN / SUZHIYAM /PANIYARAM / SUSIYAM / SUGIYAN ]

Indian sweet Purnam Burelu is made of Chana dal, Jaggery, Cardamom powder being the flavor enhancer and the outer casing is the same as the dosa batter made of urad dal and rice.

Poornalu is the traditional Indian sweet in the Telugu festivals. It is made of rice flour stuffed with jaggery mixed dal paste and dry fruits. It is often served hot with ghee. It is called Poornalu in Telangana and Andhra Pradesh. 

Boorelu is a traditional sweet from Andhra. Its a deep fried delicacy, often made during Sankranthi -the harvest festival of India and Ugadi. The coastal region of Andhra call it Suguntalu

POORNAM BOORELU is a traditional South Indian delicacy. It is a deep fried sweet dumpling made of Coconut, Jaggery and Channa Dal stuffing. One of the easy to make sweet with very less ingredients. Commonly made for Vinayakar Chathurthi, Diwali and other festivals

FOR THE  STUFFING:

• ½ cup chana dal
• ¾  cup water for cooking dal
• ½  cup jaggery
• ¼  cup water for syrup
• ¼  cup coconut
• 1/4 tsp cardamom  
• 1/8 tsp nutmeg pwdr [ optional ]

METHOD

Rinse and take chana dal in a pressure cooker.[  If you want you can even soak chana dal for few hrs ]

Then add 2 cups water.

Pressure cook for 6 to 7 whistles on medium flame.

Strain the chana dal and let it cool or become warm. [Use the strained water for making rasam or soup or amti or dal ]

Add the chana dal in a grinder jar along with  jaggery.

Add cardamon powder and nutmeg powder.

Grind to a smooth consistency.

Heat 1 tbsp ghee in a pan.

Add the ground chana dal + jaggery mixture + coconut . [ we can also add dry fruits ]

On a low flame stirring non stop cook the mixture till it starts to leave the edges of the pan. Then switch off the flame and allow it to cool .

Make medium sized balls from the mixture , cover  and keep aside.

FOR THE OUTER COVERING

• ¾  Cup raw rice
• ¼  cup urad dal
• Water as needed
• Salt to taste

NOTE – We can take more of urad dal and less or rice OR both in equal quantity . Also we can use fermented ifli dosa batter .

METHOD

Soak urad dal + raw rice together for 5 to 6  hours or over night .

Rinse it well, transfer to mixer jar, add water little by little and grind to a thick smooth batter.

Do not add more water, the batter should be thick.

Transfer the batter to a mixing bowl add required salt along with little water to thin the batter if needed.

The batter should be thick at the same time in flowing consistency. [ no need of fermenting ]

MAKING THE POORNAM BOORELU

Heat oil for deep frying.

Dip the stuffing ball in the batter and coat it evenly.

Then gently slide the batter coated ball in medium hot oil.

Fry few at a time .

Flip and fry all sides till golden and crisp.

Drain and remove on kitchen paper towels.

Poornam boorelu is ready to serve

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