Sireesha Pesara Poornalu/Boorelu – made of pesalu/whole green moong are offered as naivedyam on one of the 9 days of Dussehra. Using whole moong/pesulu or pesalu in this recipe makes it more healthier. Making pesara poornalu is very simple. I was able to get them perfect when I tried them first time myself.
How to make Pesara Poornalu/Boorelu
PREP TIME:10 MINS COOK TIME: 30 MINS TOTAL TIME: 40 MINS SOAKING TIME: 4 HRS COURSE: DESSERTS/SWEETS CUISINE: SOUTH INDIAN YIELDS : 12
Ingredients
- pesalu/whole moong – 1/2 cup
- rice – 1/2 cup
- urad dal – 1/4 cup
- jaggery – 1/2 cup
- fresh grated coconut – 1/2 cup
- ghee – 1 tsp
- nuts – few
- oil – for frying
- cardamom – pinch
Instructions
- Rinse and soak rice, urad dal, whole moong separately for 4 hrs.
- Grind rice and urad dal separately into a smooth batters.
- Add pinch of baking soda and mix both batters. Batter should not be too thick or too thin.
- Cook whole moong with 3/4 cup water, 1 whistle.
- Roast nuts in ghee, set aside.
- Melt jaggery with 2 tbsp of water. Strain to remove any dirt.
- In a small sauce pan, add boiled moong dal, filtered jaggery syrup. Cook until it gets thick.
- Add grated coconut, roasted nuts, cook till you get the consistency to make a ball. Turn off the flame and let it cool down.
- Make small balls from the cooked moong.
- Heat oil, dip the balls in rice and dal batter and gently drop them in hot oil. Stir occasionally and fry them till they get golden in color.
- Transfer them onto a tissue lined plate. Pesara Poornaalu/Boorelu ready!
Equipment used:
Mixer Grinder: https://amzn.to/3xcyKDl
Cooker:
Step by step photo instructions
- Rinse and soak rice, urad dal, whole moong separately for 4 hrs.
2. Grind rice and urad dal separately into a smooth batters.
3. Add pinch of baking soda and mix both batters.
4. Cook whole moong with 3/4 cup water, 1 whistle.
5. Roast nuts in ghee, set aside.
6. Melt jaggery with 2 tbsp of water. Strain to remove any dirt.
7. In a small sauce pan, add boiled moong dal, filtered jaggery syrup. Cook until it gets thick.
8. Add grated coconut, roasted nuts, cook till you get the consistency to make a ball. Turn off the flame and let it cool down.
9. Make small balls from cooked moong.
10. Heat oil, dip the balls in rice and dal batter and gently drop them in hot oil. Stir occasionally and fry them till they get golden in color.
11. Transfer them onto a tissue lined plate. Pesara Poornalu/Boorelu ready!
