Boorelu with palm sugar
This is a wonderful festive recipe I’ve prepared on ‘Bhagini Hastha Bhojanam” day. This is a sanskrit phrase which means “festive meal cooked by sister”. This festival is for the well being of sisters’ and brothers’ families. This festival falls after the second day of Diwali. It is believed that this day(Yama Dwitiya) Lord Yama Dharma raja visits his sister Yamuna’s place and eats meal served by her. I’ve prepared this recipe with chana dal and Palm sugar instead of jaggery. Palm sugar has a mild chocolate flavour when melted. I’ve not deep fried the boorelu, instead I’ve fried them in a paniyaram/gunta ponganalu pan. The flavour and taste are incredible. It’s crispy from outside and soft inside. An amazing healthy sweet for sweet lovers which can be prepared very easily. Here I present boorelu with Palm sugar to treat our loved ones on any festive occasion. Njoy Cooking, Serving n Savoring!
Chana dal: 1 small cup
Palm sugar: 1 small cup
Cardamom pods: 5/6 nos.
Cashews: 5/6 nos.
Grated fresh/frozen coconut: 1 tbsp.
Dosa batter: one small cup
Water: 2 cups(Approximately).
Ghee: 3 tsp.
Method of preparation:
1. Take one cup of chana dal in a pressure cooker. Add 2 cups of water and soak them for 1 hour.
2. After one hour keep the lid of the pressure cooker and allow the pressure cooker to get 5 whistles on medium flame.
3. Allow the pressure to settle down on its own and open the lid.
4. Strain the excess water using colander. I didn’t get any water after straining. Mash the cooked Chana dal with ladle or potato masher. This is perfectly cooked so it’s easy to mash with a ladle.
5. Take one small cup of Palm sugar and keep aside.
6. Heat kadai or nonstick pan, put 1 tsp ghee and add mashed Chana dal into it. Mix well and add Palm sugar into it.
7. Keep on low flame and stir continuously till the Palm sugar melts.
8. Now add crushed cardamom pods and stir once again.
9. After 2 minutes add grated coconut and crushed cashews. Mix thoroughly and fry for a minute.
10. Switch off the flame and allow to cool down.
11. Grease the palms with ghee and make round balls of medium size with stuffing. Keep aside in a plate.
12. Now take dosa batter in a cup and mix thoroughly. The consistency of the batter should be like thick consistency.
13. Heat ponganalu/paniyaram pan, pour little ghee.
14. Now dip the stuffing in dosa batter and put in paniyaram pan. Likewise put all the boorelu in paniyaram pan and fry on low flame keeping lid.
15. After 5 minutes flip them and fry for 2 more minutes. Keep lid while frying them on both sides.
16. Transfer them onto a plate.
17. Now the delicious Boorelu with Palm sugar is ready to serve hot. Drizzle with little melted ghee and serve.
Palm sugar is a great substitution for sugar and can be used for green/black tea or black coffee. Tastes superb in baking cakes like plum cake or chocolate cake. Do not use for white cakes as natural brown colour in Palm sugar changes cake colour into brown.