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 used to add a mixture(to the filling stuff) made of cashew nuts, almonds, pistachios, peanuts&desiccatted coconut powder.they taste 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 some pretexts 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 a runny batter then you cannot cover the laddoos with batter.a hard 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 the refrigerator and keep them in the microwave for 5 to 10 seconds before using.I hope you try and enjoy this beautiful recipe.
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Text version of Poornam Boorelu Recipe
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.
- 1/2 cup urad dal/peeled black gram
- 3/4 cup rice
- water for soaking
- soaked urad dal and rice
- 1/2 Tsp salt
- 1/2 to 1/3 cup water
- 2 tbsp maida/all purpose flour(optional)
- 1/4 Tsp cooking soda
- 1 cup or 200 grams Chanadal/split Bengal gram
- 1 cup jaggery + 1/2 cup or 60 grams(if using dry nuts)
- 1/2 Tsp cardamom powder
- 2 to 3 tbsp ghee/clarified butter
- 3 cups or 750 ml water
- 10 almonds
- 10 cashew nuts
- 10 pistachios
- 2 tbsp peanuts
- 1/4 cup grated coconut/desiccated coconut
- oil for deep-frying
- 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.
- 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.
- 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.
- 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.
- 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.
Cut Poornam into half and add a little ghee before serving.it tastes really amazing.
Video version of Poornam Boorelu Recipe