Healthy Tofu & Carrot Poornam Boorelu (Vegan & Gluten-Free)

4 hours 25 minutes

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Healthy Tofu & Carrot Poornam Boorelu (Vegan & Gluten-Free) - Plattershare - Recipes, food stories and food lovers

4 from 5 votes
AndhraIndian

About Healthy Tofu & Carrot Poornam Boorelu (Vegan & Gluten-Free)

Poornam Boorelu, a cherished festive sweet from Andhra Pradesh, gets a delicious and healthy makeover! My mother's innovative recipe replaces traditional fillings with a delightful blend of tofu, carrot, and coconut, creating a gluten-free, low-calorie treat perfect for vegans and those with lactose intolerance.
This protein-packed version boasts the added benefits of tofu's iron and calcium without the cholesterol. The familiar flavors are surprisingly enhanced by the fresh ingredients, making it a wholesome and irresistible snack that even kids will love.
Get ready to impress your family and friends with this unique twist on a classic—a vibrant, flavorful, and healthy adaptation of a beloved tradition.
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Recipe Time & More

Prep4 hours
Cook25 minutes
Total4 hours 25 minutes
Calories55 kcal
Serves10
Served AsSnacks
Recipe TasteSaltySavourySweet

Ingredients
 

For the Outer Layer (Batter)

  • 1 cup Rice raw
  • 1/2 cup Gram also known as black dal, black, split, urad dal
  • 1 tsp Salt to taste
  • 2 tbsp Sugar powdered
  • 1/2 cup Water approximately, more may be needed to achieve desired batter consistency.

For the Filling

  • 1 cup Tofu firm, pressed to remove excess water
  • 1/4 cup Coconut grated and lightly toasted, shredded
  • 1/4 cup Carrot grated, grated and lightly toasted
  • 1/2 tsp Cardamom also known as elaichi powder, powder
  • 1 1/2 cup Jaggery grated

Other

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Instructions
 

Prepare the Batter

  • Soak the raw rice and split black gram in water for at least 4 hours. Drain well.
  • Grind the soaked rice and black gram with salt until a smooth batter, similar in consistency to dosa batter, forms. Add the powdered sugar and mix well. Set aside.

Prepare the Filling

  • Press the tofu to remove excess water. Mash thoroughly.
  • In a saucepan, combine 1 cup of water and the grated jaggery. Heat over medium heat, stirring continuously until a one-string consistency is achieved (a thin thread forms when a small amount is lifted with a spoon).
  • Add the mashed tofu, toasted coconut, and carrot to the jaggery syrup. Stir in the cardamom powder. Mix well until a thick mixture is formed. Remove from heat and let cool.
  • Shape the filling into small balls. Set aside to cool completely.

Fry the Poornam Boorelu

  • Heat the oil in a deep pan over medium heat. The oil should be hot enough that a small drop of batter sizzles immediately.
  • Dip each filling ball in the batter, ensuring it is fully coated. Carefully drop the coated balls into the hot oil, avoiding overcrowding the pan.
  • Fry the boorelu, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel to absorb excess oil.
  • Serve warm and enjoy!

Recipe Notes

Expert Tips for Perfect Poornam Boorelu

  • For a richer flavor, toast the grated coconut and carrot in a dry pan before adding them to the filling.
  • If the batter is too thick, add a little water at a time until you reach the desired consistency. It should be pourable but not watery.
  • Don't overcrowd the pan while frying. Fry the boorelu in batches to ensure even cooking and browning.
  • Adjust the amount of powdered sugar in the batter to your preference. If using a less sweet jaggery, you may want to slightly increase the sugar.

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4 from 5 votes

Recipe Nutrition

Calories: 55kcalCarbohydrates: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 228mgSugar: 3g

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