Boorelu
An authentic dessert recipe from Andhra Pradesh, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
150g Urad dal (split black lentils)
150g Chana dal (split Bengal gram)
150g Jaggery
100g Fresh grated coconut
0.5tsp Cardamom powder
2tbsp Rice flour
1pinch Salt
400ml Oil
100ml Water
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak urad dal in water for 2 hours. Drain and grind to a thick, smooth batter using minimal water. The batter should be fluffy and hold its shape. Add a pinch of salt and set aside.
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Soak chana dal for 1 hour. Drain and pressure cook with a little water for 2 whistles until soft but not mushy. Drain any excess water.
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Mash the cooked chana dal while still warm. Add grated jaggery, fresh grated coconut, and cardamom powder. Mix well to form a smooth, firm filling. If the mixture is too soft, cook it briefly in a pan over low heat to dry it out.
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Divide the filling into 16 equal portions and roll each into a smooth ball.
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Add rice flour to the urad dal batter and mix well — this helps the batter hold its shape during frying.
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Heat oil in a deep kadai over medium heat until it reaches 170°C (340°F).
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Dip each filling ball into the urad dal batter, coating it completely and evenly.
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Gently slide the coated balls into the hot oil. Fry 4–5 at a time for 4–5 minutes, turning occasionally, until they are golden brown all over.
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Remove with a slotted spoon and drain on paper towels.
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Serve warm or at room temperature as a festive sweet.
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Chef's Tips
The urad dal batter must be thick and fluffy — grind it with minimal water and beat it well to incorporate air; this gives boorelu their light, crispy exterior.
The chana dal filling must be completely dry and firm; a wet filling will cause the boorelu to burst open during frying.
Fry on medium heat — too high will brown the outside while leaving the inside undercooked.
Boorelu are a traditional Andhra festive sweet made during Ugadi and other celebrations; they taste best on the day they are made.
About This Dish
Boorelu is a traditional dessert dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The urad dal batter must be thick and fluffy — grind it with minimal water and beat it well to incorporate air; this gives boorelu their light, crispy exterior. - The chana dal filling must be completely dry and firm; a wet filling will cause the boorelu to burst open during frying. - Fry on medium heat — too high will brown the outside while leaving the inside undercooked. - Boorelu are a traditional Andhra festive sweet made during Ugadi and other celebrations; they taste best on the day they are made.
Category
Dessert
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium