Poornalu is the traditional Indian sweet that people eat during Telugu festivals. It's made of rice flour stuffed with jaggery mixed dal paste and dry fruits often served hot with ghee. Poornalu follows a tradition common to all South Indian cuisines: it starts out by mixing together rice-urad dals into the batter which then goes through several steps before becoming this delicious dessert - first deep-fried in oil until golden brown!
Boorelu is a popular sweet dish of Andhra Pradesh. It is usually prepared during festivals and is a traditional Grandma’s recipe. There are different kinds of stuffing. It is usually made of dal, sugar, and fresh coconut deep-fried with the coating of rice batter.
Soak dhal for 1 hour. Grind to a coarse paste. Grease idli plate and place the mixture in the idli plate. Steam for about 15 minutes. Cool and take it in a bowl. Mash it well.
Take sugar in a pan, add ½ cup water and bring to boil. Wait till the sugar melts. Add cardamom powder and mix.
Stir in the dhal, grated coconut and fried gram powder. Keep stirring over a low flame.
Cook till the sugar syrup is absorbed and the mixture becomes dry. Transfer this to a bowl.
Soak rice and urad dhal for 4 hours. Grind to a paste, slightly thicker than dosa batter consistency. Allow fermenting overnight. The batter is now ready.
Heat oil for deep-frying. Make lemon sized balls with the stuffing and dip them in the batter. Drop them in hot oil and fry till light golden. Boorelu are now ready to serve.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.