Poornam Burelu

Name: Poornam Burelu
Total time: 16200 s
Yield: 10 Servings
Cuisine: Indian
Ingredients: For the outer layer:; 1 cup Raw rice; 1/2 cup Black gram dal/ Urad dal; 1 pinch Salt; 2 tablespoon Sugar powder; Water (to prepare the batter); 2 cups Tofu; For the filling:; 1/4 cup Grated and roasted coconut; 1/4 cup Grated and roasted carrot; 1/2 teaspoon Cardamom powder; 1.5 cups Grated Jaggery; Oil - For deep frying; 1 cup Water

Abhi @cook_9028286

#Janmashtami #FestiveFood #Bandhan -

Poornam Burelu is a traditional and classic sweet of Andhra Pradesh, served during the festive time. I changed the stuffing which makes it suitable for lactose intolerants and vegans. The tofu used here is gluten free, low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. Happy Janmashtami :)

#Janmashtami #FestiveFood #Bandhan -

Abhi @cook_9028286

#Janmashtami #FestiveFood #Bandhan -

Saved

Ingredients

4 Hours 30 Min

10 Servings

For the outer layer:
1 cup Raw rice
1/2 cupBlack gram dal/ Urad dal
1 pinchSalt
2 tablespoonSugar powder
Water (to prepare the batter)
2 cups Tofu
For the filling:
1/4 cupGrated and roasted coconut
1/4 cupGrated and roasted carrot
1/2 teaspoonCardamom powder
1.5 cups Grated Jaggery
Oil - For deep frying
1 cupWater

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Steps

4 Hours 30 Min

1

Soak the raw rice and the black gram in water for 4 hours. Then drain the water and grind the rice and the black gram along with salt to form a smooth textured batter like a dosa batter. Now add the sugar powder to this, mix it well and keep it aside.
2

To prepare the filling, take the tofu and wash it properly. Then drain the water completely from the tofu and mash it.
3

Take a heavy weight vessel, add 1 cup of water and heat it on a high flame. Then add the grated jaggery and stir it well over a medium flame until a string consistency is formed.
4

To this, add the drained and mashed tofu, coconut, carrot, cardamom powder and mix it well till a thick mix is formed. Then turn off the flame.
5

Transfer this mixture into a plate and make balls of this filling to form the burelu. Let it cool for sometime.
6

In the meanwhile, heat oil on a medium flame to deep fry.
7

Take the dumplings one by one and dip them in the batter so as to coat. Carefully drop these in the hot oil.
8

Fry them on both sides until they turn golden brown and are crispy. Now take the fried burelu using a slotted ladle and place them on an absorbent paper to remove the excess oil.
9

Serve them hot for best taste.