| Recipe Name:
Poornalu |
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| |
| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
30 mins |
8 |
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Ingredients: |
| Bengalgram |
|
1/4 kg |
| Grated jaggery or sugar |
|
200 g |
| Cardamom |
|
12 no (powdered) |
| Melted butter |
|
1/4 cup |
| Coconut cut into small pieces |
|
1 cup (optional) |
| Blackgram |
|
125 g |
| Rice flour |
|
1/4 kg |
|
|
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Method: |
- Wash and soak blackgram for 4 hours. Drain water and grind it to fine paste adding very little water. Add a pinch of salt and the rice flour and mix it well. Leave it covered for a minimum of 3 hours.
- Pressure cook bengalgram with just enough water. Add jaggery or sugar to it and cook it again stirring in between till it becomes a thick paste. Add the coconut pieces (fried in a tbsp of melted butter), cardamom powder and the remaining melted butter and mix well. Make them into medium size balls.
- Heat oil, dip each sweet ball in the blackgram-rice flour mix and fry till golden brown. Three to four ball can be fried at a time. Store in a air tight container, they last for two to three days.
- To the remaining blackgram - rice flour mix add salt and green chili paste. Make medium size balls and fry in oil..Serve hot
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