Boorelu is one of my favourite sweets. My grandmother used to make this delicious sweet during festivals. This traditional sweet recipe from Andhra is made by mixing cooked chana dal with jaggery, dipping in urad dal & rice batter, deep frying in oil.
Boorelu are crisp from outside and soft & sweet inside. Today I am sharing boorelu recipe with simple instructions along with photos. Try it and enjoy the delicious sweet.
- 1 cup Urad Dal
- 1 1/2 cup Rice
- 1 cup Chana Dal or Bengal Gram
- 3/4 or 1 cup Jaggery
- 2 pods Cardamom
- 1/2 tbsp Salt
- Oil to deep fry
- Wash and soak urad dal and rice for 4-5hrs or overnight. Grind them to a fine batter like a thick dosa batter. Add salt, mix well and keep aside.
- Wash and soak chana dal for 2 hrs or overnight. Add the soaked chana dal to pressure cooker, add 1 1/2 cup water or just up to the level of dal and pressure cook for 4 to 5 whistles.
- When the pressure goes off, check whether dal is cooked nicely. If any water is left over, remove the lid and cook for few more minutes to drain the water completely.
- Now smash the dal with a spoon or spatula. Dal should be smooth if not you can also blend to smooth.
- Add 3/4 or 1 cup of jaggery to the dal. Here I have mixed 3/4 cup if you like more sweet you can add 1 cup.
- Keep on stirring till the jaggery melts and nicely mixes with dal on low flame. Add cardamom powder and mix well.
- When the water evaporates and the dal is dry, switch off the flame and cool the dal completely.
- When the dal is cooled completely, make a small lemon size balls and set aside.
- Meanwhile heat the oil in a deep frying pan. When the oil is hot enough, take one ball, dip it in the batter and drop it in the oil.
- Repeat the process for the other balls and fry them on medium flame till golden.
- Drain them on the kitchen towel.
- Boorelu is ready. Serve hot.
- If the batter became runny, add some rice flour and mix well without any lumps to get the right consistency.