Poornam Boorelu

Boorelu is a conventional sweet from Andhra. Its a pan fried delicacy, frequently made amid Sankranthi - the gather celebration of India.

Ingredients

FOR OUTER LAYER: 

• Rice – 1 glass /బియ్యం
• Urad dal/Black gram dal/Minapapappu /మినప్పప్పు – 1/2 glass 
• Salt /ఉ ప్పు – two squeezes 
• Ground Jaggery/ బెల్లం -1/fourth tsp 
• Maida / మైదా పిండి 2 tea spoons (discretionary), if it became loose

FOR THE SWEET PURNAM FILLING: 

• Chana dal (Bengal gram/Senaga pappu/ చనా పప్పు) or Toor dal ( Kandi pappu/ కందిపప్పు)- 1.5 mugs 
• Jaggery/ బెల్లం -1 .5 mugs 
• Crisp ground coconut / కొబ్బరి -1/2 container (I utilized solidified coconut, simply defrosted it in the microwave) 
• Squashed Cardamom Pods/ ఏలకుల -3 
• A bunch of slashed cashews / జీడిపప్పులు
• Oil for Deep singing 

Methodology

FOR OUTER LAYER: 

1. Wash and douse the rice and urad dal in water for 6-8 hrs or medium-term. 
2. Deplete the water and pound the rice and urad dal to a smooth glue by including simply enough water. The consistency of the player ought to be like the dosa hitter. 
3. Add salt and jaggery to the player and put aside. 

FOR THE SWEET PURNAM FILLING: 

1. Cook the Chana dal with enough water. The dal ought to be simply cooked and as yet holding its shape. It's vital not to over cook the dal.

Now exchange the dal to a nourishment processor. Include ground jaggery, coconut and cardamom powder. Mix the entire blend till smooth.The purnam blend is prepared. 

On the off chance that the purnam blend is too delicate, exchange the purnam to a container and cook on stove in low fire till all the dampness vanishes. At long last include the cashew. Permit the purnam blend to cool for couple of minutes and move into medium round balls 

You can likewise utilize the microwave strategy Place the purnam in a microwave safe bowl and cook for 5-7 minutes, till all the dampness dissipates. Enable it to cool for couple of minutes and move into medium round balls. 

Directions

• Heat the oil for some time. Dip the purnam balls in the flour. Let coat uniformly and drop them delicately in the hot oil. 
• Fry them in oil some time till it became light brown colour. Serve Warm.

Cut poornam into half and include a little ghee before serving, it tastes oustanding.