Poornam Boorelu (Tofu – Carrot – Coconut Boorelu )
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Poornam Boorelu is a traditional and classic sweet of Andhra Pradesh, served during the festive time. To make it healthy , my mother changed the stuffing which makes it suitable for lactose intolerants and vegans as well. The tofu used here is gluten free, low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. Kids love it too.
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Ingredients
- For the outer layer: - Raw Rice - 1 cup
- Black Gram dal / Urad dal - 1/2 cup
- Salt - a pinch
- Sugar powder - 2 tablespoon
- Water - to prepare the batter.
- For the filling - 1) Tofu - 2 cups
- Grated and roasted Coconut - 1/4 cup
- Grated and roasted Carrot - 1/4 cup
- Cardamom powder - 1/2 teaspoon
- Grated Jaggery - one and a half cups
- Oil - For deep frying
- Water - 1 cup.
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Instructions
- For the outer covering - Soak the raw rice and the black gram in water for 4 hours. Drain the excess water.
- Grind the rice and the black gram along with a pinch of salt to form a smooth textured batter like dosa batter.
- Now add sugar powder to this , mix it well & Keep aside.
- For the filling -Take the tofu and wash it properly. Drain the water completely from the tofu . Then mash it well.
- Take a thick bottomed vessel, add 1 cup of water and heat it on high flame. Then add grated jaggery and stir it well over a medium flame until one string consistency is formed.
- To this add drained and mashed tofu, coconut, carrot,cardamom powder and mix it well till a thick mix is formed. Switch off the flame.
- Transfer this mixture into a plate and make balls of this filling to form boorelu. Let it cool for sometime.
- For making boorelu- In the meanwhile, heat oil on medium flame for deep frying.
- Take the dumplings one by one and dip them in the batter so as to coat. Carefully drop these in the oil.
- Fry them on both sides until they turn golden brown and are crispy. Now take the fried boorelu using a slotted ladle and place them on an absorbent paper to remove excess oil.
Notes
Drain water completely from the tofu while preparing the filling. Otherwise, you may not get the perfect shape.
It tastes yummy when ghee is drizzled just before serving.
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