Boorelu
Ingredients:
- 2 cups rice, soaked overnight
- 1 cup urad dal, soaked overnight
- 2 cups mung dal soaked for two hours
- 2 cups jaggery
- 1/2 coconut, grated
- 1/2 tsp cardamom powder
Method:
- Soak rice and dal overnight and drain out the water completely. Make a fine powder of it in a blender. Add a tiny bit of salt and a little jaggery to the mixture. Keep aside.
- Blend the mung dal with as little water as possible into a coarse paste. Steam in cooker as in dhoklas and after cooling, grind the cooked paste in the blender to a coarse mixture, once cool.
- Grate 1/2 coconut and set aside.
- Add one cup of water and the jaggery and melt it in a thick-bottomed vessel on low flame.
- Make syrup to one string consistency (letha paakam) and add the grated coconut and cardamom powder to it. Mix well and add the powdered dal mixture slowly.
- Remove from fire and when slightly cool make medium size balls.
- Heat oil in a pan or wok. Dip each ball in the rice and urad dal paste like in bhajjis and fry till golden brown. They puff slightly.
- Stored carefully they last for a week and is a delicacy made during most Andhra festivities.
BEST WISHES TO ALL FOR A VERY HAPPY DIWALI & THANKSGIVING.
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