Boorelu or poornalu 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 is 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 sweets.
For getting the perfect boorelu is tricky but not difficult. A little practice can make us perfect in preparing these. Just dip the poornam ball in the batter and slide them into the oil without removing the outer coating. If the outer coating is removed then the stuffed poornam will oozes out and the oil will become a mess.
If any of the poornam oozes out, just take off the burnt dust from the oil with a ladle.
How to prepare the batter:
- Wash and soak Urad dal, rice for 4-5 hrs or overnight. Drain off the water and blend them into a fine thick dosa batter.
- Wash and soak the chana dal for a minimum of 2 hrs or even overnight.
How to prepare the stuffing:
- Add the soaked chana dal to a pressure cooker, add water just up to the level of dal and cook them for 5 whistles.
- When the pressure goes off, check if dal cooked nicely or if not any water has remained, take off the lid and cook for a few more minutes or until the water is drained completely.
- Now smash the dal with a spoon or spatula to a smooth texture.
- Add jaggery and cook by stirring continuously until jaggery melts and mixes well with dal.
- Add cardamom powder and cook until all the moisture evaporates. Turn off the flame and cool down completely.
- If you like very smooth texture of dal you can blend the dal in the blender.
- When the dal is cooled down, make small lime sized balls and keep aside.
How to make Boorelu or Poornalu:
- Heat oil in a kadai or deep frying pan.
- When the oil is hot enough, take a small amount of batter and put it in the oil, if the batter floats by bubbling then the oil is ready to fry.
- Now, take one of the prepared balls, dip it in the dosa batter, and drop it in the oil by sliding slowly.
- Fry them on a medium flame by stirring now and then until golden brown color on all the sides.
- Fry a few at a time without overloading the kadai.
- Drain them on the tissue paper.
- Repeat the above two steps for the remaining boorelu.
Don’t forget to check out these other sweets
- Tapeswaram Kaja | Madatha Kaja
- Soft Gulab Jamun using Instant Mix
- Bobbatlu Recipe | Puran Poli Recipe
- Chikki | Peanut Bar | Groundnut Bar
- Pesarapappu Payasam | Moong dal Kheer
- Senagapappu Saggubhiyam Payasam Recipe
- 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.
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