Ingredients
For sweet pooranam (stuffing) :
gram dal - 1/2 cup (1 cup size= 150 ml)
jaggery - 1 cup (crushed)
elachi - 2
grated coconut - 1/2 cup
For the batter:
Maida / all purpose flour - 2 tablespoon
salt - 2 pinches
oil - for deep frying
Method:
- pressure cook gram dal for 3 whistles
- grind the cooked dal coarsely. Don't grind it to a smooth paste.
- heat a heavy bottomed vessel and add jaggery
- add enough water just to immerse jaggery. Don't add too much water as that will make the pooranam sticky.
- when the jaggery gets dissolved, filter the liquid to remove residue.
- pour the filtered jaggery liquid in the vessel and let it boil for few mins
- when it becomes frothy, add the grounded dal and grated coconut.
- crush the elachi and add it to the mixture
- mix well and stir continuously till the mixture doesn't stick to the kadai
- cool the mixture and make it into small balls.
- you can keep the extra mixture in an air tight container in the refrigerator for future use. You can use the same pooranam for making poli and kozhukattai.
- For the batter, mix maida and little water in a small bowl
- add little salt and mix well. batter consistency should be like dosa batter
- heat oil in a vessel for deep frying
- once the oil gets heated up, dip the balls in the batter and put it one by one in the heated oil
- once the balls become golden brown in color, take out the balls from the oil and drain the excess oil in a tissue paper
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