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.
• 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
• 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.
• 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.
Serving size: 1 pc
• Total Fat – 4g
• Total carbs – 19g
• Sugars – 10g
• Protein – 24g