How to make poornam boorelu ?

Poornam boorelu is one of the regular traditional south Indian recipes usually found during festivals. It has real Indian traditional flavour and taste of Indian culture. Try the following procedure to make Poornam boorelu at your home. You can use ravva to prepare ravva kesari boorelu also.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

channa dal (pchi sengapappu) - 1 cup

Grated jaggery (adjust according to your choice) - 1 cup

Fresh grated coconut (optional) - 1/4 cup

Cardamom powder- 1/2 tsp

Salt - to taste

Refined Oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Cook chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add grated  jaggery to the dal  cook till it seems like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.


3.  Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.


4. Heat enough oil in a wide heavy bottomed vessel for deep-frying the balls.


5. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.


6. Serve warm. Store in an air tight container as they last for at least two days.

That's all.. tasty Poornam boorelu are ready to serve. It tastes better when served hot.

How to prepare Ravva kesari (halwa) boorelu?

Ravva kesari (halwa) boorelu  is another traditional festival recipes. Kesari is made of Ravva (suji) and will be used to prepare halwa boorelu. Try the following procedure to prepare ravva kesari boorelu at your home and brighten your festival joy. Also you can try Ravva ladu  using the ravva to enlighten more.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

Ravva (suji) - 1 cup

Water - 2 cups

sugar – 1 ½  cup

Fresh grated coconut (optional) - 1/2 cup

Cardamom powder 1/2 tsp

Ghee- 2tsp

Dry fruits as you required

Salt - to taste

oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Fry the ravva  until golden color in a medium flame and dry fruits with ghee keep it aside.


3. Add half table-spoon of ghee in pan and fry the grated coconut to golden color in a medium flame and keep it aside.


4. Now heat 2 cups of water and add the sugar to it.  When it starts boiling add the fried ravva to it.  Stir well and see that no lumps are formed.


5. Add the fried and grated coconut to it then add dry fruits cardamom powder mix well and switch off the stove transfer to plate.


6. Now make lemon size balls of the halwa like shown in picture.


7. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.

Your tasty tasty Ravva kesari (halwa) boorelu is ready to serve.