?

Log in

No account? Create an account

Pichla | Agla

Poornam Boorelu / Poornalu

Finally after several failures I could get this dessert successful when I made it this time. Only thing is what am I going to do with all these now. **Satisfied Smirk**

Finished Product:

IMG_0962


Here's the recipe for these delicious sweet balls.

Ingredients:


Bengal Gram / Chana Dal / Senaga Pappu - 1 Cup
Sugar - 1 Cup
Cardamom Powder - 2 tsps
Black Gram Dal / Urad Dal / Minapappu - 1/2 Cup
Rice - 1 Cup
Oil for deep frying

Procedure:


1) Soak Rice and Black Gram together for 6 to 7 years.
2) Grind into a thick paste along with salt and keep aside. The batter should be think enough that it can coat any dumpling (Similar to Mirchi Bajji batter).

IMG_0956


3) Soak Bengal Gram in water for an hour. Pressure cook the Dal with 2 Cups of Water. Give only one whistle. Remove the cooker from flame and let it cool.
4) Remove the cooked Bengal Gram from the cooker. Spread it in a plate or a cotton cloth and leave it to air dry for about 30 to 45 mins.
5) Grind the Bengal Gram into fine powder and pour into a bowl.
6) Add Sugar and Cardamom Powder into the bowl. Keand it into smooth dough. Take care in adding Sugar. Dough may turn into liquid if the Sugar is more.
7) Make the dough into small balls.

IMG_0958


8) Heat oil in a deep pan. Dip each of the Bengal Gram Sugar balls into the Black Gram - Rice mix so the mixture gets coated evenly around the ball.
9) Drop them into the hot oil. Fry on medium flame till golden brown.

IMG_0960

10) Serve at room temperature.

IMG_0965

Latest Month

January 2018
S M T W T F S
 123456
78910111213
14151617181920
21222324252627
28293031   

My Other Blogs

Radio I Listen To

Music I Listen To

Tags

Powered by LiveJournal.com
Designed by Paulina Bozek