పూర్ణం బూరెలు/ ఫూర్ణాలు
Ingredients:
Basic:
Channa Dal -2 cups
Jaggery - 11/2 cup
Grated dry coconut 3-4 spoons
Cardamom 4-5 Nos
Urad Dal -2 cups
Rice-1 cup
Salt to taste
Oil for frying
Precooking Preparations:
1 Soak the channa dal for 2 hours .
2Boil in cooker upto 3 whistles or until they are tender.
3 Jaggery should be made into small pieces without lumps or better if it is a smooth paste.
4 Grind dry coconut and cardamom pieces coarsely.
For Batter:
1 Soak the urad dal and rice in the required proportions for 2 hours before you want to make poornams.
2 Grind into a thick paste.
TIP: If the batter is prepared long before , it will absorb more oil and purnam shape will not be round.Let the batter be prepared freshly.
MAIN COOKING:
Put a pan on the stove and add Jaggery ( it should be made into paste without lumps) .
Add boiled, mashed Channadal.
Stir the mixture until the channadal and jaggery integrate and become a smooth paste to form balls.
Now add the ground coconut and cardamom powder and mix well.
Switch off the stove.
Allow this mixture to cool.
TIP: This is the filling for the poornam. It should not be viscous but thick enough to form balls. Otherwise frying will become difficult.
FINAL TOUCH:
Keep a pan on the stove .
Pour oil for deep frying.
Once the oil is hot, make small balls of the poornam paste and dip the ball into the batter, so that all sides are covered and put it in oil.
Likewise make all the balls and dip into the batter and fry in oil.
TIP: Batter has to be thick for proper frying.
Tasty Poornams in browm color can be made very easily.
This sweet is the main prasadam in most festivals and especially on Vinayaka Chavithi, Varalakshmi Vratham, Lakshmi Puja or even for gruhapraveshams this is served as a main sweet.
Ingredients:
Basic:
Channa Dal -2 cups
Jaggery - 11/2 cup
Grated dry coconut 3-4 spoons
Cardamom 4-5 Nos
Urad Dal -2 cups
Rice-1 cup
Salt to taste
Oil for frying
Precooking Preparations:
1 Soak the channa dal for 2 hours .
2Boil in cooker upto 3 whistles or until they are tender.
3 Jaggery should be made into small pieces without lumps or better if it is a smooth paste.
4 Grind dry coconut and cardamom pieces coarsely.
For Batter:
1 Soak the urad dal and rice in the required proportions for 2 hours before you want to make poornams.
2 Grind into a thick paste.
TIP: If the batter is prepared long before , it will absorb more oil and purnam shape will not be round.Let the batter be prepared freshly.
MAIN COOKING:
Put a pan on the stove and add Jaggery ( it should be made into paste without lumps) .
Add boiled, mashed Channadal.
Stir the mixture until the channadal and jaggery integrate and become a smooth paste to form balls.
Now add the ground coconut and cardamom powder and mix well.
Switch off the stove.
Allow this mixture to cool.
TIP: This is the filling for the poornam. It should not be viscous but thick enough to form balls. Otherwise frying will become difficult.
FINAL TOUCH:
Keep a pan on the stove .
Pour oil for deep frying.
Once the oil is hot, make small balls of the poornam paste and dip the ball into the batter, so that all sides are covered and put it in oil.
Likewise make all the balls and dip into the batter and fry in oil.
TIP: Batter has to be thick for proper frying.
Tasty Poornams in browm color can be made very easily.
This sweet is the main prasadam in most festivals and especially on Vinayaka Chavithi, Varalakshmi Vratham, Lakshmi Puja or even for gruhapraveshams this is served as a main sweet.
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