poornam boorelu recipe | how to make poornalu recipe | purnam burelu

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poornam boorelu recipe | how to make poornalu recipe | purnam burelu with detailed photo and video recipe. an authentic and traditional south indian sweet recipe made with channa dal stuffing and rice urad dal coating. it particularly belongs to andhra cuisine and is generally served as prasadam in temples. yet this simple and easy dessert can be made at home for any occasion and can be served for lunch and dinner if not for the morning breakfast with other savoury dishes.
how to make poornalu recipe
poornam boorelu recipe | how to make poornalu recipe | purnam burelu with step by step photo and video recipe. south indian recipes are known for their healthy rice urad dal based breakfast recipes. these are generally steam cooked and served with a spicy lentil soup or with coconut-based condiments or chutney. yet there are some sweet recipes too derived by the same rice and urad dal combination and poornam boorelu recipe from andhra cuisine is one such recipe.

as i was explaining, most of the south indian recipes are based on rice and lentil. these are generally served for morning breakfast and are typically savoury in taste. there are certain dishes that do offer a mildly sweet taste but are still not considered a sweet recipe. however, this recipe of purnam burelu is different. it has a lot of sweetness in it with the natural source of sweetness from jaggery. moreover, the jaggery is mixed with channa dal which is also known as hoorna or poorna makes this one of the desirable sweets. as matter of fact, the same combination of channa dal and jaggery is used for many sweets. therefore, you can make this in bulk and use it for any desired sweets like pooran poli, sweet appam and laddu.

poornam boorelu recipe

furthermore, some more additional tips, suggestions and variants to the poornam boorelu recipe. firstly, the coating for this is prepared with rice and urad dal combination and that’s the traditional way of making it. but you may choose plain flour and rice flour combination too which makes them an ideal coating. secondly, even for the stuffing, you may choose other stuffing rather than lentil-based one. you may also use coconut and jaggery combinations too. lastly, you have to be careful while deep frying. it has to be deep-fried in low to medium so that it gets cooked evenly. also, vary the size of the sweet based on your deep frying pan.

finally, i request you to check my other related sweets recipes collection with this post of poornam boorelu recipe. it mainly includes my other related recipes like rava laddu, wheat sweet, tutti frutti burfi, pancharatna sweet, appalu, crushed peanut chikki, rice flour sweet, halkova – 90’s kids favourite sweet, besan peda, energy balls. further to these i would also like to mention my other related recipe categories like,

poornam boorelu video recipe:

recipe card for how to make poornalu recipe:

how to make poornalu recipe

poornam boorelu recipe | how to make poornalu recipe | purnam burelu

HEBBARS KITCHEN
easy poornam boorelu recipe | how to make poornalu recipe | purnam burelu
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr
Soaking Time 5 hrs
Total Time 6 hrs 10 mins
Course sweet
Cuisine andhra
Servings 10 Servings
Calories 268 kcal


Ingredients
 

for stuffing:

  • 1 cup chana dal
  • 2 tsp ghee
  • 2 cup water
  • 1 cup jaggery
  • ¼ tsp cardamom powder

for batter:

  • ¾ cup urad dal
  • 1 cup rice
  • 1 tsp sugar
  • ½ tsp salt
  • oil (for frying)

Instructions
 

how to make purnam (dal stuffing):

  • firstly, in a large bowl soak 1 cup chana dal for 2 hours. make sure to rinse the dal and then soak.
  • drain off the water and transfer it to the cooker.
  • add 1 tsp ghee and 2 cup water.
  • pressure cook for 2 whistles or until the dal is cooked well.
  • mash the dal to smooth paste. you can also grind the dal in mixi if you prefer.
  • transfer the mashed dal into a large kadai.
  • add 1 cup jaggery and start to cook on medium flame.
  • the jaggery starts to melt and combines well with mashed dal.
  • continue to cook until the mixture starts to hold the shape.
  • now add 1 tsp ghee and cook for a minute, or until the mixture starts to separate the pan. if the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball.
  • transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.
  • now add ¼ tsp cardamom powder and mix well.
  • grease hands with ghee and makes ball sized stuffing. you can store this stuffing in the fridge and prepare burelu when required.

how to make batter for burelu:

  • firstly, in a bowl soak ¾ cup urad dal and 1 cup rice for 5 hours.
  • drain off the water and transfer it to the mixi jar. you can also grind the batter in the grinder.
  • now adding water as required, prepare a smooth thick batter.
  • transfer the batter to a large bowl. make sure the consistency of the batter is like idli batter, if the batter is thin then will be difficult to coat.
  • also, add 1 tsp sugar and ½ tsp salt. mix well. adding sugar will give a nice colour to burelu.
  • now dip the purnam into the batter and drop it into the hot oil.
  • deep fry on medium flame cooking unifromly.
  • fry until the burelu turns golden brown and crisp.
  • drain off the poornalu over the kitchen towel to get rid of excess oil.
  • finally, boorelu or burelu or poornalu is ready for prasadam.

Nutrition

Calories: 268kcalCarbohydrates: 54gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 120mgPotassium: 22mgFiber: 8gSugar: 21gVitamin A: 1IUVitamin C: 1mgCalcium: 55mgIron: 2mg


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how to make poornam boorelu with step by step photo:

how to make purnam (dal stuffing):

  1. firstly, in a large bowl soak 1 cup chana dal for 2 hours. make sure to rinse the dal and then soak.
  2. drain off the water and transfer it to the cooker.
  3. add 1 tsp ghee and 2 cup water.
  4. pressure cook for 2 whistles or until the dal is cooked well.
  5. mash the dal to smooth paste. you can also grind the dal in mixi if you prefer.
  6. transfer the mashed dal into a large kadai.
  7. add 1 cup jaggery and start to cook on medium flame.
  8. the jaggery starts to melt and combines well with mashed dal.
  9. continue to cook until the mixture starts to hold the shape.
  10. now add 1 tsp ghee and cook for a minute, or until the mixture starts to separate the pan. if the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball.
  11. transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.
  12. now add ¼ tsp cardamom powder and mix well.
  13. grease hands with ghee and makes ball sized stuffing. you can store this stuffing in the fridge and prepare burelu when required.

how to make batter for burelu:

  1. firstly, in a bowl soak ¾ cup urad dal and 1 cup rice for 5 hours.
  2. drain off the water and transfer it to the mixi jar. you can also grind the batter in the grinder.
  3. now adding water as required, prepare a smooth thick batter.
  4. transfer the batter to a large bowl. make sure the consistency of the batter is like idli batter, if the batter is thin then will be difficult to coat.
  5. also, add 1 tsp sugar and ½ tsp salt. mix well. adding sugar will give a nice colour to burelu.
  6. now dip the purnam into the batter and drop it into the hot oil.
  7. deep fry on medium flame cooking uniformly.
  8. fry until the burelu turns golden brown and crisp.
  9. drain off the poornalu over the kitchen towel to get rid of excess oil.
  10. finally, boorelu or burelu or poornalu is ready for prasadam.
    poornam boorelu recipe

notes:

  • firstly, if the batter is watery, then add 2 tbsp rice flour and adjust the consistency.
  • also, make sure to coat the stuffing really well in batter, else there are chances for stuffing to break-in oil.
  • additionally, the dal has to be mashed really smooth. else you get a bite of dal in poornam.
  • finally,boorelu or burelu or poornalu can be prepared with a variety of stuffing.

this post is also available in ಕನ್ನಡ (Kannada)