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Poornam Burelu Recipe: Dal ki Mithai | Traditional Indian Sweets Recipe
Poornam Burelu are traditional Indian sweets made from dal (lentils) and khoya (milk solids). They are popular in Andhra Pradesh,
Telangana and Tamil Nadu. The name “poornam” means “full” in Sanskrit, and these sweets are so called because they are traditionally made with a filling of sweetened dal (lentils).
Dal ki mithai (Poornam burelu) is a popular sweet dish from South Indian Cuisine, especially in Andhra. It is made with moong dal, sugar, coconut, urad dal & rice batter.
This dish is prepared during festivals, especially in the month of Shravana (saavan).
While certain dishes have a mildly sweet taste, they are not considered sweet recipes. Purnam burelu, however, is prepared differently.
Jaggery provides the natural sweetness in it. Furthermore, channa dal, also called hoorna or poorna, is mixed with jaggery, making it one of the most desirable sweets.
In fact, many sweets use the same combination of channa dal and jaggery. You can make this in bulk and use it to make sweets such as laddu, sweet appam, and pooran poli.
Dal ki mithai are usually round or ball-shaped, and are deep-fried. They can additionally be molded in a variety of other shapes, such as triangles or flat discs. The exterior of the sweets is crisp, while the interior is soft and creamy.
Dal ki mithai are usually served at weddings and other special occasions. They can also be found in some sweet shops in India.
How To Make Poornam Burelu Recipe
Prep Time: 10 mins
Cook Time: 1 hr
Soaking Time: 5 hrs
Total Time: 6 hrs 10 mins
Course: Dessert
Cuisine: Indian, Andhra Pradesh
Servings: 10 Servings
Author: Rama Lavanya (Guest Post)
Ingredients
- 1 cup Urad dal [Buy at Amazon]
- ¼ cup raw rice [Buy at Amazon]
- 1 cup yellow moong dal [Buy at Amazon]
- 2 cups sugar [Buy at Amazon]
- Grated coconut as per requirement [Buy at Amazon]
- Cardamom powder as per taste [Buy at Amazon]
- Oil/Ghee for frying
Preparation
For Batter:
- Soak urad dal and raw rice for a minimum of 6-8 hours.
- Soak moong dal for 4-5 hours and blend as idly batter. Add a pinch of salt.
- After the dal gets soaked, rinse it properly and make a batter in a blender. Consistency should be medium thick. Add a pinch of salt.
For the Stuffing:
- Take the moong dal batter and pour into greased idli/dhokla pan and steam it for 15 minutes.
- After 5 minutes, take out the idlis and crush them with your hand into small pieces.
- After that, put it in a grinder and grind it for 1-2 minutes; you will get a powder-type consistency. Put it aside for later use.
- Take a kadhai/pan, and first add sugar and coconut. Slowly start mixing them on a low flame.
- Wait for the mixture to melt.
- Now add moong dal and mix all the ingredients slowly for 5-10 minutes.
- When the mixture gets thickened, add the cardamom powder.
- Mix for 2 minutes, and turn off the flame.
- Take the mixture out from the kadhai and let it cool for 10-15 minutes.
- After that, make small balls with that mixture.
- Now add oil to the kadhai and heat it for deep frying.
- Take the balls and dip them in urad dal batter and slowly add the balls to heated oil for frying.
- Fry until it’s golden brown. While taking out remove excess oil if any.
- Finally, the Dal ki mithai (Poornam Burelu) dish is ready to serve.
Recipe Notes
- If the batter becomes runny, add 2 tbsp rice flour to make it thick and adjust the consistency.
- Urad dal and rice batter should be fluffy.
- Don’t oversoak any ingredients.
- Don’t overheat the oil. Otherwise, it may burn or split.
- Rice and urad dal are used as a combination for the coating, and that’s the traditional method.
- You can also use plain flour and rice flour together, which makes them ideal coatings.
- Furthermore, you can choose other stuffing rather than lentil-based stuffing for the stuffing.
- Combinations of coconut and jaggery are also possible. Last but not least, deep frying must be done with caution.
- Deep-frying must be done at medium to low temperatures in order for it to be evenly cooked.
- Depending on the size of your deep frying pan, you should also vary the size of the sweet.
- Additionally, make sure the stuffing is really well coated in batter, otherwise, it is possible for the stuffing to break down in the oil.
- A smooth mash of the dal is also necessary, o you’ll get tidbits of dal in poornam.
- Last but not least, there are a variety of stuffings available for boarelu, burelu, and poornalu.
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Traditional Indian Sweets Recipe
Recipe Name: Poornam Burelu Recipe: Dal ki Mithai
Author: Rama Lavanya (Guest Post)
Description: Poornam Burelu is traditional Indian sweets made from dal (lentils) and khoya (milk solids). They are popular in Andhra Pradesh,
Preperation time: 5H10M
Cook Time: 1H
Total Time: 6H10M
Type: Dessert
Recipe Yield: 10 Servings
Recipe Ingredients: 1 cup Urad dal , ¼ cup raw rice, 1 cup yellow moong dal, 2 cups sugar, Grated coconut as per requirement, Cardamom powder as per taste, Oil for frying,
Recipe Instructions: For Batter: Soak urad dal and raw rice for a minimum of 6-8 hours. Soak moong dal for 4-5 hours and blend as idly batter. Add a pinch of salt. After the dal gets soaked, rinse it properly and make a batter in a blender. Consistency should be medium thick. Add a pinch of salt.For the Stuffing: Take the moong dal batter and pour into greased idly/dhokla pan and steam it for 15 minutes. After 5 minutes, take out the idlys and crush them with your hand into small pieces. After that put it in a grinder and grind it for 1-2 minutes. You will get a powder-type consistency. Put it aside for later use. Take a kadhai/pan, and first add sugar and coconut. Slowly start mixing them on a low flame. Wait for the mixture to melt. Now add moong dal and mix all the ingredients slowly for 5-10 minutes. When the mixture gets thickened, add the cardamom powder. Mix for 2 minutes, and turn off the flame. Take the mixture out from the kadhai and let it cool for 10-15 minutes. After that, make small balls with that mixture. Now add oil to the kadhai and heat it for deep frying. Take the balls and dip them in urad dal batter and slowly add the balls to heated oil for frying. Fry until it’s golden brown. While taking out remove excess oil if any. Finally, the Dal ki mithai (Poornam Burelu) dish is ready to serve.
Recipe Cuisine: Indian, Andhra Pradesh
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