Purnam Burelu

How To Make Purnam Burelu 

Purnam Burelu is also called as Purnalu and it is a very famous dish in Telugu states. You can offer this purnalu as Prasad or naivedhyam to the goddess Durga Matha in Dussehra festival. This recipe is a healthy recipe since the ingredients used are jaggery, urad dal, and rice, you can stuff the purnam with Kesari or moong dal.

Ingredients Required:

Urad dal – 1 cup
Rice – 1 cup
Bengal gram – 1 cup
Jaggery – 1 cup
Cardamom powder – 1 tablespoon
Ghee – 3 tablespoons
Salt to taste
Oil for deep fry
Sugar – 2 tablespoons

Preparation method:

In a vessel add a cup of urad dal and a cup of rice.
Then soak it in water for 6 hours.
Now take a mixing bowl and add a cup of Bengal gram.
Wash and soak it in water for 30 minutes.
After 30 minutes, take a pressure cooker and add soaked Bengal gram.
Then pour 3 cups of water into cooker.
Then close the cooker and switch on the stove.
Pressure cook for 5 whistles on high flame and then switch off the stove.
When pressure settles down, open the lid of the cooker.
Cook the Bengal gram for another 5 minutes to evaporate the water.
Then add grated jaggery and mix it well.
Now add 2 tablespoons of sugar and mix it well.
Then adjust the flame to low and allow it to cook.
Cook the jaggery, Bengal gram mixture till it starts to leave the edges of the pan.
Now add a tablespoon of ghee and cardamom powder, and then mix it once again.
Now switch off the stove and transfer the jaggery mixture to a plate and let the stuffing mixture cool down.
Then make medium sized balls from the mixture and keep them aside.
Before making the balls just mix the stuffing once and grease your hands with ghee.
Now rinse soaked urad dal and rice with water a couple of times.
Now take a blender and add urad dal, water, and rice and grind to a smooth light batter.
The batter consistency should be medium thick and then pour the batter into a mixing bowl.
Then repeat the same process until rest of the urad dal is done.
Now add a tablespoon of grated jaggery and salt as per taste into the batter and mix it properly.
Now switch on the stove and heat a wide bottomed pan.
Pour enough oil for deep fry and heat it.
Now dip the stuffing ball in the batter and coat it evenly with batter.
Then gently drop the batter coated ball into the hot oil.
Repeat the same process with the rest of the batter is done.
But don’t overcrowd with too many balls.
Fry the balls until golden brown and gently turn over and fry the other side on medium flame.
You can fry 4 to 5 balls at a time depending on the size of the vessel.
Then scoop the purnam burelu with a slotted spoon and place them on a slotted vessel which is kept under a bowl.
Fry them in batches till you finish off all the balls.
Then transfer the burelu to a serving bowl.

Tasty and healthy Purnam Burelu is ready now.
You can also offer the Purnam Burelu as prasadam to the Goddess


Store the Burelu in an air-tight container as they last for 2 – 3 days.
Don’t overcrowd the vessel with too many Burelu.
The batter consistency should be medium thick.

Nutrition facts:

Serving size: 1 pc

Total Fat – 4g
Total carbs – 19g
Sugars – 10g
Protein – 24g

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