This post has been long on the back burner. I uploaded the pictures and then promptly forgot about it. For some reason, it simply never came to mind. The other day reading about a blog about old memories, the penny dropped and I remembered that I had not finished this particular post.
Boorelu are a very typical Andhra sweet served at most functions and festivals.
I have absolutely no recollection of when I first ate this sweet but the memory of the taste stayed with me for many years. I always imagined that it was this oh-so-complicated dish that I could never aspire to make. Mom never made it ever, so this was something I could only get to taste when I went for a wedding or back home to someone's place for an occasion. I insisted on having it as a part of my wedding lunch menu. Eating one of these balls of yumminess was only a once in a way treat so I made the most of it. I could never stop with one. I had to eat at least 5-6 before I was truly satisfied. (Actually my tummy protested more than my tongue).
Once after I got married I was invited to an aunt's house for dinner. To my pleasant surprise, she served Boorelu as the sweet at the end of the meal. I had no idea that she even knew how to make it. I caught her immediately to come home the next day and teach me.
It was so simple to make. I guess in my mind I had this idea that this was very complicated to make so ... Those were the days before I started a real love for cooking.
It was so simple and the ingredients easily available in all Indian pantries.
Now I do make it though not as often as I would like.
Do try it out and let me know what you think.
Ingredients:
1 cup moong dal
1 1/2 cup sugar
1 cup grated coconut
20 raisins
1 teaspoon coarse cardamom powder
1/2 cup urad dal
1 cup raw rice
Oil to deep fry
Method:
Soak the urad dal and rice in water about 8 hours before making the boorelu.
When well soaked, grind to a smooth batter using very little water. Keep aside.
Soak the moong dal for about an hour and grind coarsely in the blender.
Steam for 10 minutes till it is cooked through like an idly/dhokla.
When it cools down crumble the cooked moong dal till it resembles bread crumbs. ( see picture below)
Now put a pan on medium heat. Gently roast the coconut till it gets to be a light brown colour and very aromatic. Keep aside. ( See below)
In the same pan, heat the sugar with about 2 tablespoons for water till it dissolves and becomes a liquid.
Add the crumbled moong dal and roasted coconut and mix well. Take off the heat and add the cardamom powder.
When cool enough to handle, make into lime sized balls putting 1 or 2 raisins into each.
Heat oil to deep fry.
Dip into the rice/urad dal batter. Drop into the hot oil and fry till it is a golden brown.
Serve hot or cold.
Enjoy!!!!!
3 comments:
I simply love these! We call them poornalu at home but after seeing your title, I recollect they are also called poornam boorelu. The boorelu that I am familiar with are somewhat like ariselu, but rounder, and hollow, with coconut filling and jaggery!
I tried making these only once and failed miserably!
Try them again Sra... they are the easiest thing to make... I know there is another stuffing using Chana dal. Thats like the stuffing of polis or bobbatlu. But I personally prefer this one..
Hi,just happened to browse ur site and found this recipe. Am not from Andra, so haven't heard about Boorelu. However, the ingredients sounded good, so made the recipe. Everyone in my family like it!
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