Poornalu | Purnalu | Poornam Burelu
Prepared By Lakshmi Aparna
Soaking Time : 6 hours
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Makes : 15 Poornalu (Depends on size)
Ingredients For Stuffing
Bengal Gram (Chana Dal, Senaga pappu) : 1/2 kg
Jaggery (Bellam) : 1/2 kg
Sugar (Panchadara, Shakkar) : 1 cup
Cardamom (Elaichi, Yalukalu): Few
Ingredients for Out side layer (batter)
White Rice (Chaval, Biyyamu) : 2 bowls
Black Gram (Urad Dal, Minapappu) : 1 bowl
Salt : For Taste, 1 Tsp
Nune (Thel, Oil) : To Fry (I have used Priya Rice Rich Oil)
Procedure
To Prepare dough for outside layer
Step 1 : Soak 1 bowl Black Gram (minapappu), 2 bowls rice for 6 hours.
Step 2 : Blend it by adding little water into a paste.
The batter (pindi) should be in medium thickness
To Prepare Poornam Sweet for stuffing
Step 1 : Soak sanagapappu for 1 hour, cook it in a pressure cooker by adding 1 or 2 glasses water
Step 2 : After 3 whistles, put in low flame for 1 min
Step 3 : Mean while mash bellam, add it to the cooked sanagapappu
Step 4 : Let the ingredient cook till it thickens, add water if needed stir it continuously
Step 5 : Let the sweet cool down to room temperature. Heat oil to fry
Step 6 : Make sweet in to rounds like laddu
Step 7 : Add 1 tsp salt to pindi, pinch of soda uppu for crispiness
Step 8 : Take poornam laddu's with hand, dip it in pindi(batter) so that it gets an even coat, slowly drop them in preheated oil in medium flame
Fry till they turn golden brown in colour
Poornalu are ready to serve :)Important Note : If using a Wet grinder for preparation of outer layer use 2 bowls Biyyam with 1 bowl Minapappu, if blending in Mixer/Blender use 1 and 1/2 bowls Biyyam with 1 bowl Minapappu.
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