Heavenly Poornam Boorelu for Divine Sweet Bliss

About Poornam Boorelu:

Poornam Boorelu, a traditional South Indian Telugu people sweet delicacy, is known for its Cultural taste and rich flavors. Traditionally, Boorelu is offered to god during auspicious occasions and festivals like Ganesh chaturthi, Sankranthi, Lakshmi Puja and Diwali. This custom signifies the reverence and devotion associated with this beloved dish, elevating it from a mere culinary creation to a sacred offering naivedyam.

At the core of this delightful dish lies the ‘poornam,’ a rich and flavorful filling made from chana dal (Bengal gram), jaggery, and a hint of cardamom. This concoction, lovingly prepared, strikes a perfect balance between the earthy sweetness of jaggery and the aromatic warmth of cardamom. The chana dal, when meticulously cooked, lends a nutty undertone, adding depth to the overall experience. After achieving the perfect consistency, the poornam balls are delicately dipped in the batter, ensuring an even coat. Subsequently, they are carefully immersed in hot oil, where they undergo a mesmerizing transformation. As the exterior crisps to a golden perfection, it forms a delectable contrast to the luscious sweetness within. Here’s a unique recipe for you:

Tips to Prepare Poornam Boorelu

By following these tips, you can prepare delicious and authentic Poornam Boorelu at home:

1. Soak the Lentils and Rice: Ensure that you soak the lentils (usually chana dal) and rice for a few hours before grinding them. This helps in softening the lentils and rice, making it easier to grind them into a smooth batter.
2. Consistency of Batter: The batter consistency is crucial. It should be thick enough to coat the back of a spoon but not too thick that it becomes difficult to handle.
3. Sweet Filling: Prepare the sweet filling using jaggery, grated coconut, and cardamom powder. Cook the mixture until it thickens slightly. Let it cool completely before using it as a filling.
4. Oil Temperature: Make sure the oil is at the right temperature before frying the Poornam Boorelu. If the oil is too hot, the outer layer may brown quickly while the inner filling remains uncooked. If it’s too cold, the Boorelu may absorb excess oil.
5. Seal the Edges: Seal the edges of the stuffed balls properly to prevent the filling from oozing out during frying.
6. Fry in Small Batches: Fry the Poornam Boorelu in small batches to ensure even cooking and to maintain the temperature of the oil.
7. Drain Excess Oil: Once fried, remove the Poornam Boorelu from the oil and drain them on paper towels to remove excess oil.
8. Serve Warm: Poornam Boorelu are best enjoyed warm. Serve them as a delicious sweet treat for festivals or special occasions.

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Poornam Boorelu

thefusionliving.com

Poornalu, also known as Poornam Boorelu or Poornalu Boorelu, is a traditional South Indian sweet dish, particularly popular in Andhra Pradesh and Telangana. It is often made during festivals and special occasions. Poornalu are sweet dumplings filled with a mixture of chana dal (Bengal gram), jaggery, and grated coconut. Here's a basic recipe for making Poornalu:

Print Recipe

Prep Time 6 hours hrs

Cook Time 1 hour hr

Total Time 7 hours hrs

Course Dessert

Cuisine Indian

Servings 4

Equipment

• Deep Kadai

Ingredients

  

For the Poornam (Sweet Filling):

• 1 cup Chana dal Bengal gram
• 1 cup Jaggery grated
• 1/2 tsp Cardamom powder
• 2 tbsp Ghee
• A pinch of Salt

For the Batter:

• 1 cup Rice flour
• 1/4 cup Urad dal Black gram, soaked for 2 hours
• 1/4 tsp Baking soda optional
• A pinch of Salt
• Oil for deep fry

Instructions

 

• For the Sweet Filling (Poornam):

Wash and soak chana dal for 2-3 hours. Drain well.

• Pressure cook the chana dal until it’s soft but still holds its shape. Drain any excess water.
• In a pan, heat ghee and sauté the cooked chana dal for a few minutes.
• Add grated jaggery and cook on low heat until the mixture thickens and starts to leave the sides of the pan.
• Stir in cardamom powder and a pinch of salt. Allow it to cool, then shape it into small, round balls. This is the ‘poornam’ filling.

For the Batter:

• Grind the soaked urad dal into a smooth paste, adding very little water. The batter should be thick and smooth.
• In a separate bowl, combine rice flour, urad dal paste and a pinch of salt. Allow it to ferment for 1-2hr.

Assembling and Frying:

• Heat oil or ghee in a deep frying pan over medium heat.
• Take a small portion of the batter, place a poornam ball in the center. Encase it with the batter, forming a smooth ball.
• Gently lower the prepared balls into the hot oil and fry until they turn a golden brown color on all sides. Immerse the boorelu only when oil is hot enough otherwise it will absorb excess oil. If it is too hot, Boorelu will turn black-burn.
• Remove from the oil and drain excess oil on paper towels.
• Serve the hot and crispy Poornam Boorelu as a delightful dessert or a special treat during festivals.
• Enjoy these unique and delectable Poornam Boorelu!

Notes

Poornalu are known for their sweet and aromatic filling encased in a crispy outer layer. The combination of chana dal, jaggery, and coconut makes them a delightful and flavorful dessert. Adjust the sweetness according to your preference.

Keyword Poornam Boorelu

Nutrition:

The nutritional values for Poornam Boorelu can vary depending on the specific recipe and portion size. Here’s a general breakdown of the key components and their approximate values per 100 grams:

• Calories: 200-250 kcal
• Protein: 3-5 grams
• Carbohydrates: 35-40 grams
  • Sugars: 15-20 grams
  • Dietary Fiber: 2-3 grams
• Fat: 6-8 grams
  • Saturated Fat: 1-2 grams
  • Monounsaturated Fat: 2-3 grams
  • Polyunsaturated Fat: 1-2 grams
• Sodium: 5-10 milligrams
• Potassium: 150-200 milligrams
• Calcium: 30-50 milligrams
• Iron: 1-2 milligrams
• Vitamin C: 0 milligrams
• Vitamin A: 0 micrograms
• Folate (B9): 20-30 micrograms