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Dry Fruits Suzhiyam (Boorelu) With Black Rice

4.80 from 6 votes
Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers

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Suzhiyam or boorelu is a traditional dish made Tamil Nadu & Andhra for many festive occasions. Not all sweets need to be made from sugar & jaggery.
With the rise in numbers of diabetes all over the world we need to start looking for alternative sweet content in our traditional dishes.
This dish made out of dry fruits & nuts dipped in black rice batter is perfect for any occasion.
Prep Time 16 hours 30 minutes
Cook Time 30 minutes
Total Time 17 hours
Served AsLunch, Snacks
CuisineFusion
Recipe Taste Salty, Savoury
Servings 4
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Ingredients
  

For the batter

  • 1 cup Urad Dal small cup
  • 2 cup Black rice small cup
  • 1 cup Idly rice small cup
  • ½ cup Sooji rava
  • Salt to taste

For the stuffing

  • 1 cup Dry fruits Raisins, dried cranberry & dates
  • 3/4 cup Nuts almond, walnut, pumpkin seeds
  • 2 spoon Ghee
  • ½ spoon Ground Cardamom Elaichi
  • Water as needed, only if raisins are used
  • Oil for deep fry
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Instructions
 

For the Batter

  • Soak urad dhal, black rice, idli rice for a minimum of 4 hrs. Preferably overnight
  • Grind them in mixie if small quantity or grinder if the quantity is more. Grind first Urad dhal until it becomes like a butter consistency.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Add idly rice, black rice, salt and water. Make sure it is ground like an idly consistency
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Leave it for 4 -6 hrs for fermentation. This step is optional for this dish. If you ferment you may use the remaining batter for making dosa.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Once the grinding is complete add rava and make the batter thick enough to dip the dryfruit balls.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers

For the Dry fruit stuffing

  • Dry roast the nuts until the raw smell leaves and grind it in a mixie.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Add ghee, dry fruits and give a good mix. After 3 minutes elaichi and cook until they form a sticky consistency. Sprinkle water if needed. Water is surely needed if you are using raisins.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Lastly add the powdered nuts and mix it well. Switch off the gas.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Grease ghee in your palms and make the mix as round balls. This needs to be done when the mix is hot else we cannot bind them together
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Heat oil in a deep fry pan. Dip the balls made out of nuts in the batter
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Fry until the ssshh sound stops.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
  • Take out and put them in a tissue paper for take out the excess oil.
    Dry Fruits Suzhiyam (Boorelu) With Black Rice - Plattershare - Recipes, food stories and food lovers
Tags black ricesweets

Please appreciate the author by voting!

4.80 from 6 votes

Recipe Nutrition

Calories: 1180 kcal | Carbohydrates: 165 g | Protein: 36 g | Fat: 44 g | Saturated Fat: 10 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 23 g | Cholesterol: 19 mg | Sodium: 20 mg | Potassium: 683 mg | Fiber: 21 g | Sugar: 1 g | Vitamin A: 12 IU | Vitamin C: 3 mg | Calcium: 115 mg | Iron: 9 mg
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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