Poornam Burelu (Andhra Traditional Sweet Recipe Poornalu )

Poornam Burelu (also called Poornalu or Boorelu) are traditional Andhra sweet dumplings, usually made during festivals like Sankranti, Ugadi, Varalakshmi Vratham, and other special occasions. These golden, crispy sweets are stuffed with a jaggery and lentil filling, coated in rice-urad dal batter, and deep-fried to perfection. Let’s learn how to make this delightful sweet at home!

To make poornam boorelu, chana dal and jaggery balls known as poornam is prepared first. Then these baIt’s definitely an art to master these boorelu. Getting them in the right shape and crust that isn’t hard is something that comes by practice.lls are dipped in rice & urad dal batter. Lastly deep fried until crisp and golden.

It’s definitely an art to master these boorelu. Getting them in the right shape and crust that isn’t hard is something that comes by practice. 

                                      About Poornalu

Traditionally the outer covering batter was made with homemade pound rice flour which was later mixed with ground fluffy urad dal batter. The rice and dal were soaked for a few hours. Then the rice was drained completely. Next while still moist it was pound to a fine flour & sieved. 

Nowadays, most women would rather just soak the rice and urad dal separately because it takes a lot of labor. Next, mix them into batter. This is a shortcut that eliminates the need to separate the rice and pound it.

Yes, compared to what we get by using the shortcut method, the traditional ones taste much better and have a light, delicate crust. I've included the later way in this post, which is much simpler even for beginners.

                               How To Make Poornalu 

Ingredients

For the Filling (Poornam):

Chana dal (split Bengal gram) – 1 cup

Jaggery – 1 to 1¼ cup (adjust as per your sweetness preference)

Cardamom powder – ½ tsp

Grated coconut (optional) – ¼ cup

For the Outer Batter:

Raw rice – 1 cup

Urad dal – ¼ cup

Salt – a pinch

Water – for grinding

Oil – for deep frying

Prepare the Poornam (Sweet Filling)

1. If you want to cook the chana dal in a pot on the stovetop, rinse 1 cup well and soak for at least 2 hours to a maximum of 3 to 4 hours. If you want to pressure cook, just rinse the chana dal and add it to a pressure cooker or instant pot and pour 2½ cups water. Pressure cook for 5 to 6 whistles or for 10 mins in a instant pot. Lentils must be soft, hold shape but not mushy. If there is excess water in the dal, strain it.

2. Here I am showing how to make it in a heavy bottom pot. After soaking, drain the water and pour 1¾ to 2 cups fresh water. Bring to a rolling boil and reduce the heat to medium. Cook uncovered until soft, but not mushy & they should still hold their shape. (add more hot water as you cook if the pot dries out).

3. Drain the water and grind the cooked dal along with jaggery into a smooth paste.

4. Transfer the mixture to a pan and cook on low flame until it thickens and leaves the sides.

5. Add cardamom powder and coconut. 

6. Let it cool and shape into small lemon-sized balls and keep it aside.

Prepare the Batter

1.   Soak ¾cup urad dal and 1¼ cup raw rice in enough water separately for 4 to 5        hrs. Drain off the excess water from urad dal completely.

2. Add it to a mixer jar along with cold or chilled water just enough to cover the dal. Grind till smooth, fluffy or frothy. Do not add too much water.

3. Grind rice to a slightly coarse consistency and urad dal to a smooth, fluffy texture.

4. Mix both to form a thick batter, similar to dosa batter. Add a pinch of salt.

Fry the Burelu

1. Heat oil in a deep-frying pan on medium heat, add one ball each time to the batter, dip, coat it in the batter gently drop into the hot oil.

2. Do not disturb them for few seconds, then stir gently for even frying. Don’t be harsh, they might break, and the stuffing will come out messing up the oil.  

3. Fry them batches until golden brown on all sides.

4. Remove and drain on a paper towel.

5. You will be left with little batter, you can use up to make punugulu

Cool them completely and offer to the goddess. We usually make a dent in the center and add hot ghee to it and serve.

Notes:

• The batter should be thick enough to coat the poornam balls well.

• Make sure the poornam mixture is dry and not sticky; otherwise, it will break in oil.

• Don’t overcrowd the pan while frying—give enough space for the burelu to puff up and cook evenly.

• These taste best when served warm with a drizzle of ghee.