Pesarapappu Boorelu - Traditional Andhra Festive Sweet

Boorelu , a delicious sweet is a sign of Joy, Happiness which is made in every household of Andhra during the festive days.  This golden sweet ball has a yummy pooranam inside which is covered by a dough, fried in oil. Generally, the Pooranam is made out of Channa Dal or Moong Dal with Jaggery Syrup or Sugar Syrup. Boorelu made with the Channa Dal ( Senaga pappu ) poornam is called as "Senaga Pappu Boorelu" and its called as "Pesara Pappu Boorelu" if its made with Moong Dal ( Pesara Pappu) poornam. For Kartika Pournami, this time I made the Pesara Pappu Boorelu for Prasadam. Process time for making this mouth watering sweet is little longer due to the preparation of Dough and Poornam separately. But this will get compensated completely after seeing the delightful golden sweet balls on your plate.

Ingredients

For the Dough

Raw Rice -- 1 Cup

Idly Rice --  1\2 Cup

Urad Dal \ Minna pappu -- 3\4 of a cup

Water -  Little to Grind

Salt --- To Taste

For the Poornam

Moong Dal \ Pesara pappu -- 2 Cups

Cardamoms -- 7 or 8

Powdered Sugar -- 1 Cup

Shredded fresh coconut -- 1 Cup

Ghee -- 2 tsp

Oil -- For Frying the Boorelu

Method

• Soak the rice and Urad Dal together in a bowl of water for 3-4 hours and grind it in a wet grinder like a Dosa Dough. Add required amount of Salt to the Dough and mix it. Keep the Dough ready for making the Boorelu.

• Soak the Moong Dal in a bowl of water for an hour. Grind the Moong Dal with very little water and make a paste.  Using the Idly Maker, steam the Moong Dal paste and cook them completely. Take out the Poornam Idlies from the Moulds and grate them using a normal grater or using a food processor or regular mixer grinder. 



• Add shredded coconut, powdered sugar, cardamom powder, ghee to the vessel on top of the grated Moong Dal and mix them together.  Make small balls of the Poornam and keep them ready.

• Heat oil in a frying pan.. Take one poornam ball and dip it inside the Dough and drop the Boorelu into the heated oil carefully. Make sure that the dough covers the poornam completely. Likewise, drop 4 or 5 Boorelu into the oil and fry them till golden brown and drain them.
• Finish the process with the remaining dough in the same way and arrange the Boorelu on a plate for Prasadam. If any excess dough is left, add some seasonings to the dough and fry them separately like mini vadas. Excess Poornams can be eaten as it is like a laddu.