Boorelu is a traditional Indian Sweet made in the Telugu States, popularly made during festivals and weddings. The outer layer is made with rice and urad dal and the inner layer is the sweet filling made with chana dal and jaggery.
Boorelu is a traditional sweet from Andhra. Its a deep fried delicacy, often made during Sankranthi -the harvest festival of India and Ugadi. The coastal region of Andhra where I come from, we call these Sugeelu and my husband’s family calls it Suguntalu.
Poornam Boorelu is also called Purnalu or Andhra Boorelu.
POORNAM BOORELU RECIPE:
You can use the same sweet filling and make Bobbatlu or Puran Poli
Please note that typically chana dal is used in the recipe, but I have used toor dal today.
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Poornam Boorelu
Ingredients
FOR OUTER LAYER
- 1 cup rice
- ½ cup urad dal
- ¼ cup grated jaggery
- ⅛ teaspoon salt
- 2 teaspoons all purpose flour, add more if the boorelu fall apart while frying
FOR THE SWEET PURNAM FILLING:
- 1 ½ cups chana dal
- 1 ½ cups jaggery
- ½ cup grated fresh coconut
- 3 cardamom pods, crushed
- 2 tabslepoons chopped cashews
Instructions
FOR OUTER LAYER:
- Wash and soak the rice and urad dal in water for 6-8 hrs or overnight.
- Drain the water and grind the rice and urad dal to a smooth paste by adding just enough water. The consistency of the batter should be similar to the dosa batter.
- Add salt and jaggery to the batter and set aside.
FOR THE SWEET PURNAM FILLING:
- Cook the Chana dal with enough water. The dal should be just cooked and still holding its shape. It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes. Do not discard the water, it can be used to make rasam.
- Now transfer the dal to a food processor. Add grated jaggery, coconut and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The purnam mixture is ready.
- In case the purnam mixture is too soft, transfer the purnam to a pan and cook on stove in low flame till all the moisture evaporates. Finally add the cashew. Allow the purnam mixture to cool for few minutes and roll into medium round balls
- You can also use the microwave method- Place the purnam in a microwave safe bowl and cook for 5- 7 minutes, till all the moisture evaporates. Allow it to cool for few minutes and roll into medium round balls.
FRYING THE BOORELU:
- Heat oil for deep frying. Dip the purnam balls in the prepared batter. Let coat evenly and drop them gently in the hot oil.
- If the outer layer is falling apart, add some maida to the batter to make the batter little thick.
- Deep fry till golden brown. Repeat with the rest of the batter. Serve Warm.
Sudha
how long did you soak rice and urad daal for?
Madhavi
Soak them for 4 hours.
Karuna
Does the batter have to ferment before we can use it?
Madhavi
No it doesn’t have to ferment. You can make the batter first and then do the filling, that will help the batter rest for few minutes. Hope you enjoy the recipe.
Sangeetha M
My fav Andhra Sweet…your have made it perfectly..boorelu looks cute and delicious…
nandoos Kitchen
very nice and delicious sweet.