Here comes Andhra's most loved traditional Festive sweet. Just for you in mom's way!!
POORNAM BOORELU

INGREDIENTS-
Rice - 1 cup
Urad dal- 1/2 cup
Bengal gram- 1 cup
Jaggery -1 and 1/2 cup
Grated coconut- 1/4 th cup (optional)
Cardamom - 2-3 pods
Ghee-as required
salt- to taste
Oil- for frying
PROCEDURE-

Wash urad dal and rice. Soak them together for 5 hours. Drain water and grind urad dal and rice into fine paste by adding very little water. The batter should be like Dosa batter (thick). Soak Bengal gram for 3 hours, drain water and grind it coarsely. Adjust salt as per taste. Now pressure cook this coarse mixture until 3 whistles. Cool it now. Take a heavy bottomed vessel and add grated jaggery and little water to make jaggery syrup. Fry grated coconut in ghee until golden. Now add this fried coco mix and cardamom to jaggery mixture. Cook for few mins. Now add above prepared bengal gram mixture to it. Mix all the ingredients well and when this mixture condense Off the flame and allow it to cool. Now shape this mixture into small balls. Heat oil in a heavy bottomed vessel. Dip each ball into urad dal batter and let it coat evenly and deep fry until golden brown and crispy.
Serve hot with a dollop of ghee
Store in air tight container
POORNAM BOORELU

INGREDIENTS-
Rice - 1 cup
Urad dal- 1/2 cup
Bengal gram- 1 cup
Jaggery -1 and 1/2 cup
Grated coconut- 1/4 th cup (optional)
Cardamom - 2-3 pods
Ghee-as required
salt- to taste
Oil- for frying
PROCEDURE-

Wash urad dal and rice. Soak them together for 5 hours. Drain water and grind urad dal and rice into fine paste by adding very little water. The batter should be like Dosa batter (thick). Soak Bengal gram for 3 hours, drain water and grind it coarsely. Adjust salt as per taste. Now pressure cook this coarse mixture until 3 whistles. Cool it now. Take a heavy bottomed vessel and add grated jaggery and little water to make jaggery syrup. Fry grated coconut in ghee until golden. Now add this fried coco mix and cardamom to jaggery mixture. Cook for few mins. Now add above prepared bengal gram mixture to it. Mix all the ingredients well and when this mixture condense Off the flame and allow it to cool. Now shape this mixture into small balls. Heat oil in a heavy bottomed vessel. Dip each ball into urad dal batter and let it coat evenly and deep fry until golden brown and crispy.
Serve hot with a dollop of ghee
Store in air tight container
i love this sweet very much...thanks for sharing.
ReplyDeleteMmmmm.. Pooenam boorelu norooristhunnay Chaitra... Looks soo delicious.. perfect shape.. :)
ReplyDeletei love this sweet.my mom uses maida for outer covering
ReplyDeleteLooks yumm chaitra!
ReplyDeleteThis is great, Chaitra.I made these too. Yummy treats!!!
ReplyDeleteI think this is called Sukiyan in Tamil. My grandma used to make it and i had forgotten it totally till i saw your post ! Now i am drooling !
ReplyDeleteThese look too good!
ReplyDeleteSounds very tasty and delicious...
ReplyDeletewow!! Love this stuff..must try it..looks perfeccto!
ReplyDeleteLooks delicious!! Its a real new recipe for me..I would love to have one :)
ReplyDeletelooks yummm..recipe is new to me. I ll try ths soon.
ReplyDeleteThank you all!!!
ReplyDeleteTry and let me know!!!
looks so yummm...
ReplyDeleteLooks lovely..we call it sukhiyan too:)
ReplyDeleteWow this looks yummm.. :)
ReplyDeleteThank you Home cooked oriya food, nithya and Divya
ReplyDeleteDo let me know how the rolls turn out :)
ReplyDeleteLooks gr8 dear..Never tried in this way :)
ReplyDeletechaitra,
ReplyDeleteKindly accept an award from my blog.Have a nice day.
An award is waiting for u at my blog :)
ReplyDeleteBoorelu Aadirinayi:)
Dear Chaitra, please visit
ReplyDeletehttp://lata-raja.blogspot.com/2009/09/honest-scrap.html
and collect the Honest scrap passed on to you.
Hi Chaitra...lovely recipe...
ReplyDelete